Table 2. Chemical composition and pH of cooked and uncooked beef patties

Treatments¹⁾		Moisture (%)	Protein (%)	Fat (%)	Ash (%)	pH
Uncooked	C	60.46^a ± 0.59	17.50 ± 0.39	19.30^ab ± 0.36	2.73^b ± 0.03	5.67^b ± 0.01
beef patties	P2	61.04^a ± 1.15	17.61 ± 0.05	18.48^b ± 1.20	2.86^ab ± 0.09	5.68^b ± 0.02
	P3	61.13^a ± 1.77	17.89 ± 0.32	18.24^b ± 1.61	2.74^b ± 0.04	5.67^b ± 0.01
	P5	57.78^b ± 1.14	18.35 ± 0.78	20.91^a ± 0.74	2.95^a ± 0.09	5.71^a ± 0.01
Cooked	C	59.71^a ± 0.42	20.18 ± 2.22	17.35^b ± 1.94	2.76^b ± 0.04	5.89^b ± 0.01
beef patties	P2	58.69^b ± 0.37	20.26 ± 0.44	18.18^a ± 0.67	2.87^a ± 0.07	5.89^b ± 0.05
	P3	56.46^c ± 0.36	20.32 ± 0.70	20.26^a ± 0.45	2.95^a ± 0.02	5.86^c ± 0.02
	P5	55.83^c ± 1.64	21.33 ± 1.51	19.92^a ± 1.71	2.90^a ± 0.05	5.92^a ± 0.01