Table 3. Cooking loss and emulsion stability of frankfurters with various pork meat and pork head meat levels

Treatments1)	Cooking loss (%)	Emulsion stability
		Total expressible fluid separation (%)	Fat separation (%)
Control	7.01±0.68c	5.71±0.61d	0.59±0.28cd
T1	8.76±0.56b	5.86±0.51cd	0.39±0.05d
T2	8.94±0.34b	7.08±1.06bc	0.78±0.15bc
T3	9.41±0.62a	8.28±1.08ab	0.98±0.23b
T4	9.45±0.82a	8.95±0.62a	2.53±0.25a