Table 4 Textural properties 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
Hardness (N)	61.98^bc	82.04^a	73.06^ab	45.08^d	50.85^cd	38.53^d	40.00^d	3.802	0.004
Springiness (ratio)	0.76	0.82	0.81	0.82	0.84	0.81	0.85	0.010	NS
Cohesiveness	0.25	0.21	0.23	0.26	0.27	0.27	0.26	0.008	NS
Gumminess (N)	15.23^ab	17.08^a	16.62^a	11.60^abc	13.41^bc	10.46^c	10.48^c	0.692	0.004
Chewiness (N)	11.55^ab	14.02^a	13.51a	9.49^b	11.23^ab	8.47^b	8.87^b	0.568	0.013

¹⁾ Control, meat emulsion formulated with 20% back fat without sugarcane bagasse fiber.
^a-d 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).