Table 2. Textural properties and degree of texturization of low-moisture meat analogs according to different freeze-dried garlic contents

Garlic content (%)	Springiness (%)	Chewiness (g)	Cohesiveness (%)	Cutting strength parallel direction (g/cm²)	Cutting strength vertical direction (g/cm²)	Degree of texturization
0	0.86±0.01^1)a2)	325.42±46.09^a	0.58±0.03^a	239.73±46.60^a	563.55±156.32^a	2.38±0.53^a
5	0.84±0.02^ab	310.52±18.77^a	0.52±0.04^a	264.12±124.34^a	601.81±181.12^a	2.56±0.81^a
10	0.82±0.01^b	290.16±28.60^a	0.51±0.01^b	342.83±82.72^a	757.09±175.82^a	2.39±1.00^a

All values are mean±SD (n=6).
Different superscript letters within a column indicate significant differences at p<0.05 by Tukey (HSD) test.