Table 1. pH values and compositional properties of raw and cooked ground pork patties containing 10% to 25% fat with 1.5% NaCl

Property	Fat level (%)
Property	10	15	20	25
Raw patty
pH	5.74±0.01	5.73±0.01	5.74±0.02	5.73±0.01
Fat content (%)	11.19±0.84^d	16.10±0.47^c	21.33±0.62^b	26.04±0.74^a
Protein content (%)	20.06±0.34^a	18.34±0.51^b	17.17±0.16^c	15.96±0.07^d
Moisture content (%)	66.05±0.07^a	62.96±0.19^b	60.28±0.15^c	56.97±0.19^d
Cooked patty
pH	6.02±0.01	6.03±0.01	6.04±0.01	6.03±0.02
Fat content (%)	12.17±0.53^c	14.79±0.64^b	16.16±0.34^ab	17.32±0.77^a
Protein content (%)	25.38±0.60^a	24.91±0.47^ab	24.16±0.19^ab	23.69±0.17^b
Moisture content (%)	59.68±0.50^a	58.67±0.07^a	57.29±0.14^b	56.61±0.45^b
Fat retention (%)	76.70±2.84^a	65.59±2.19^b	53.05±1.41^c	43.49±0.66^d