Table 7. Effect of treatments and storage days texture profile analysis (TPA) of pork ham with oyster mushroom powder during refrigerated storage at 4°C

	Parameters
	Hardness	Deformation	Adhesiveness	Resilience	Cohesiveness	Springiness	Gumminess	Chewiness
Storage days^*Treatments	^**	NS	NS	^**	^**	^**	^**	^**
Storage days	^**	^**	^**	^**	^**	^*	^**	^**
Treatments¹⁾	^**	^**	^**	^**	^**	^**	^**	^**
Storage days
0	2,905.1^h±92.6	4.98^c±0.01	0.24^a±0.02	0.27^g±0.02	0.54^g±0.02	4.05^h±0.03	1,544.6^h±24.8	61.7^h±1.99
7	3,048.1^g±34.7	4.98^c±0.01	0.22^b±0.02	0.27^f±0.01	0.55^f±0.01	4.09^g±0.02	1,598.1^g±36.9	62.7^g±2.35
14	3,064.5^f±28.5	4.98^b±0.01	0.21^b±0.02	0.28^e±0.01	0.56^e±0.02	4.11^f±0.03	1,646.2^e±58.2	64.1^f±3.03
21	3,072.2^e±44.6	4.98^ab±0.01	0.19^c±0.02	0.29^d±0.01	0.57^d±0.02	4.13^e±0.03	1,640.9^f±33.9	66.1^e±2.80
28	3,084.5^d±44.0	4.98^ab±0.01	0.18^cd±0.02	0.30^c±0.01	0.57^c±0.02	4.15^d±0.02	1,684.9^d±42.2	66.9^d±2.86
35	6,148.1^c±41.2	4.98^a±0.01	0.17^de±0.02	0.30^bc±0.01	0.58^c±0.02	4.16^c±0.03	1,702.6^c±50.1	68.5^c±3.64
42	3,164.0^b±30.4	4.98^b±0.01	0.16^e±0.02	0.30^b±0.01	0.58^b±0.02	4.18^b±0.03	1,761.8^b±73.5	70.7^b±4.42
49	3,209.6^a±32.7	4.98^ab±0.01	0.16^e±0.02	0.31^a±0.01	0.59^a±0.01	4.20^a±0.02	1,790.0^a±65.8	72.0^a±2.98
Treatments
CTL	3,024.4^D±113.4	4.98^C±0.01	0.17^C±0.03	0.30^A±0.01	0.59^A±0.02	4.16^A±0.05	1,709.2^A±93.4	68.9^A±4.34
M1	3,078.1^C±89.1	4.98^B±0.01	0.19^B±0.04	0.30^B±0.01	0.58^B±0.02	4.15^B±0.05	1,695.5^B±81.9	68.4^B±4.72
M2	3,103.7^B±75.9	4.98^AB±0.01	0.19^B±0.03	0.29^C±0.01	0.57^C±0.01	4.13^C±0.05	1,688.4^C±81.1	67.5^C±2.98
M3	3,141.9^A±72.5	4.98^A±0.01	0.21^A±0.03	0.27^D±0.01	0.54^D±0.02	4.10^D±0.04	1,591.7^D±53.1	61.5^D±3.78

Means with different letters within different storage days are different (p<0.05).
Means with different letters within different treatments are different (p<0.05).
p<0.05,
p<0.01.
CTL, oyster mushroom 0%; M1, oyster mushroom 0.5%; M2, oyster mushroom 1%; M3, oyster mushroom 3%; NS, not significant.