Table 2. Chemical composition (moisture, protein, fat, ash), energy value and pH of chicken meatballs

Treatments¹⁾	Moisture (%)	Protein (%)	Fat (%)	Ash (%)	Energy value (kcal/100 g)	pH
P	65.31 ± 0.35^bc	19.31 ± 1.29^ab	11.62 ± 1.74^a	2.12 ± 0.05	182.23 ± 9.66^a	6.34 ± 0.04^cd
C	66.38 ± 0.54^b	19.58 ± 1.49^ab	10.70 ± 0.95^ab	2.04 ± 0.10	175.01 ± 2.70^ab	6.61 ± 0.09^a
J1	64.37 ± 0.25^c	20.86 ± 0.38^a	10.31 ± 0.20^abc	2.03 ± 0.05	178.59 ± 1.59^a	6.21 ± 0.02^c
JC1	69.62 ± 0.41^a	17.96 ± 0.12^b	7.77 ± 0.16^d	1.99 ± 0.04	142.16 ± 1.46^d	6.44 ± 0.01^bc
J2	65.51 ± 0.25^bc	19.80 ± 0.32^ab	9.11 ± 0.15^bcd	2.10 ± 0.01	161.60 ± 1.39^bc	6.25 ± 0.02^de
JC2	68.98 ± 0.28^a	18.90 ± 0.57^ab	8.07 ± 0.67^cd	1.98 ± 0.05	148.58 ± 8.09^cd	6.47 ± 0.02^b
J3	65.37 ± 0.86^bc	18.98 ± 0.47^ab	9.48 ± 0.31^abcd	2.03 ± 0.04	161.60 ± 4.61^bc	6.21 ± 0.00^e
JC3	68.38 ± 0.07^a	18.32 ± 0.64^ab	8.73 ± 0.25^bcd	2.04 ± 0.04	144.09 ± 1.66^d	6.45 ± 0.02^bc