Sensory attribute

Overall acceptability

Beef flavor

Juiciness

Hardness

Springiness

Saltiness

Gum arabic level

1.0%

10.00 ± 0.43^a

7.18 ± 0.90^bc

6.36 ± 0.70^bc

6.43 ± 0.66^ab

4.101 ± 0.43^c

3.00 ± 0.20^b

1.5%

7.89 ± 0.67^bcd

6.75 ± 0.63^c

7.10 ± 0.75^bc

6.18 ± 0.68^b

5.61 ± 0.52^abc

3.24 ± 0.17^b

2.0%

7.36 ± 0.81^cd

9.21 ± 0.80^abc

7.79 ± 0.69^ab

7.32 ± 0.77^ab

5.14 ± 0.54^bc

3.21 ± 0.16^b

2.5%

9.21 ± 0.79^abc

7.96 ± 0.70^abc

7.68 ± 0.65^ab

6.54 ± 0.73^ab

7.00 ± 0.66^a

3.80 ± 0.20^a

3.0%

9.43 ± 0.65^ab

7.25 ± 0.73^bc

9.04 ± 0.53^a

8.32 ± 0.74^a

5.21 ± 0.47^bc

3.08 ± 0.24^b

SPC

3.5%

6.75 ± 0.64^d

9.68 ± 0.68^a

5.43 ± 0.67^c

5.46 ± 0.76^b

6.43 ± 0.66^ab

3.41 ± 0.22^ab