Table 1. Meat emulsion systems formulation with fermented red beet extracts and ascorbic acid (Units: %, W/W)

Materials Control T1 T2 T3 T4 T5 T6
Meat 50 50 50 50 50 50 50
Back fat 25 25 25 25 25 25 25
Ice 25 25 25 20 20 15 15
Fermented red beet extracts - - - 5 5 10 10
Total 100 100 100 100 100 100 100
Salt 1.5 1.5 1.5 1.5 1.5 1.5 1.5
Phosphate 0.5 0.5 0.5 0.5 0.5 0.5 0.5
Nitrite - 0.015 0.015 - - - -
Ascorbic acid - - 0.05 - 0.05 - 0.05