Table 3 Emulsion stability and cooking loss of 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
Emulsion stability
Water release (%)	9.25^c	7.58^c	6.67^c	12.53^b	11.27^b	17.45^a	16.93^a	1.113	0.000
Fat release (%)	0.64^c	0.55^c	0.45^c	0.58^c	0.65^c	1.00^b	1.85^a	0.134	0.003
Cooking loss (%)	7.23^a	6.08^bc	5.70^c	7.14^ab	7.52^a	8.25^a	7.97^a	0.231	0.002

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.