Table 4. Comparison of TPA of meat batters prepared with carp muscle and pork

Traits	P10	P5C5	C10	SEM
Springiness	0.62^b	0.70^ab	0.75^a	0.13
Hardness (kg)	1.98^a	7.48^b	7.31^b	5.34
Gumminess (kg)	1.35^a	0.43^b	0.16^b	0.39
Chewiness (kg)	0.83^a	0.29^b	0.34^b	0.23
Cohesiveness	0.70^a	0.58^b	0.65^a	0.08

All values are mean.
Means in the same row with different letters are significantly different (p < 0.05).
P10, 100% pork; P5C5, 50% pork and 50% carp muscle; C10, 100% carp muscle.