| Sensory attribute | Overall acceptability | |||||
Beef flavor | Juiciness | Hardness | Springiness | Saltiness | |||
Gum arabic level | 1.0% | 10.00 ± 0.43a | 7.18 ± 0.90bc | 6.36 ± 0.70bc | 6.43 ± 0.66ab | 4.101 ± 0.43c | 3.00 ± 0.20b |
1.5% | 7.89 ± 0.67bcd | 6.75 ± 0.63c | 7.10 ± 0.75bc | 6.18 ± 0.68b | 5.61 ± 0.52abc | 3.24 ± 0.17b | |
2.0% | 7.36 ± 0.81cd | 9.21 ± 0.80abc | 7.79 ± 0.69ab | 7.32 ± 0.77ab | 5.14 ± 0.54bc | 3.21 ± 0.16b | |
2.5% | 9.21 ± 0.79abc | 7.96 ± 0.70abc | 7.68 ± 0.65ab | 6.54 ± 0.73ab | 7.00 ± 0.66a | 3.80 ± 0.20a | |
3.0% | 9.43 ± 0.65ab | 7.25 ± 0.73bc | 9.04 ± 0.53a | 8.32 ± 0.74a | 5.21 ± 0.47bc | 3.08 ± 0.24b | |
SPC | 3.5% | 6.75 ± 0.64d | 9.68 ± 0.68a | 5.43 ± 0.67c | 5.46 ± 0.76b | 6.43 ± 0.66ab | 3.41 ± 0.22ab |