Table 4 Texture profile analysis of Bulgogi depending on processing method

Treatments1)	Hardness (kg)	Spriginess	Cohesiveness	Gumminess	Chewiness	Shear force (kg)
CC	12.92±0.552)^a3)	0.81±0.05	0.55±0.04	7.13±0.49^a	5.76±0.61	20.40±1.54^a
CC-HHP	15.79±1.06^ab	0.74±0.07	0.55±0.05	8.75±1.23^b	6.47±1.32	25.98±1.18^ab
SHS	17.07±0.99^b	0.71±0.04	0.55±0.02	9.35±0.47^b	6.67±0.72	24.85±7.22^ab
SHS-HHP	16.75±0.33^ab	0.74±0.04	0.59±0.03	9.80±0.58^b	7.24±0.51	29.99±0.62^b

CC, conventional cooking; CC-HHP, conventional cooking+high hydrostatic pressure; SHS, superheated steam cooking; SHS-HHP, superheated steam cooking+high hydrostatic pressure.
Values are mean±SD.
Different letters in a column means significat different at p<0.05.