Table 2 pH, proximate composition and calorie content of cooked meat emulsions prepared with sugarcane bagasse fiber (n=3)

Traits	Control¹⁾	20% fat level		10% fat level		5% fat level		SEM	p-value of one-way ANOVA
Traits	Control¹⁾	2% CSF	2% ASF	2% CSF	2% ASF	2% CSF	2% ASF	SEM	p-value of one-way ANOVA
pH value	6.13	6.11	6.19	6.09	6.14	6.14	6.09	0.011	NS
Proximate composition
Moisture (g/100 g)	60.12^c	58.00^c	58.18^c	66.23^b	65.94^b	70.22^a	70.81^a	1.161	<0.0001
Protein (g/100 g)	10.59^a	10.96^a	11.35^a	8.11^b	8.07^b	6.32^c	6.76^c	0.444	<0.0001
Fat (g/100 g)	27.50^a	26.42^a	26.38^a	23.04^b	23.63^b	19.63^c	20.88^c	0.501	<0.0001
Ash (g/100 g)	1.99^a	1.93^a	2.07^a	1.56^b	1.40^b	1.21^c	1.15^c	0.075	<0.0001
Calorie content (kcal/100 g)	289.8^a	281.6^a	282.8^a	239.9^b	245.0^b	201.9^c	214.9^c	7.350	<0.0001

¹⁾ Control, meat emulsion formulated with 20% back fat without sugarcane bagasse fiber.
^a-c Means within a row with different letters are significantly different (p<0.05).
CSF, crude sugarcane bagasse fiber; ASF, alkaline-treated sugarcane bagasse fiber; SEM, standard error of mean; NS, non-significance (p>0.05).