Table 3. Texture properties of standard pork cutlet(SC) and oven cooking type pork cutlet with added probiotics(OCP)

Traits	SC	OCP	Statistical analysis
Hardness (kgf)	7.40±1.57	16.95±1.15	t-value:13.22***p:<.0001
Springness	0.89±0.05	0.90±0.04	t-value:0.03nsp:0.9737
Gumminess (kgf)	2.74±0.46	5.21±2.14	t-value:3.19**p:0.0072
Chewiness (kgf)	2.45±0.44	4.73±2.06	t-value:3.07**p:0.009
Cohesiveness	0.38±0.06	0.31±0.13	t-value:－1.38nsp:0.191

All values are mean±SD.
non-significant,
p<0.05,
p<0.01,
p<0.001.