Table 1. Composition of meat emulsion for preparation of chicken meat patties

Ingredients	Treatments
	Control	BHT	PPP	PABP	PPAE	PABAE
Meat	100	100	100	100	100	100
Sodium tripolyphosphate	0.4	0.4	0.4	0.4	0.4	0.4
Sodium chloride	1.9	1.9	1.9	1.9	1.9	1.9
Spice mix	2.0	2.0	2.0	2.0	2.0	2.0
Condiments (Ginger: Garlic) 1:1	3	3	3	3	3	3
Fat	15	15	15	15	15	15
Egg liquid	5	5	5	5	5	5
Water	10	10	10	10	10	10
Sodium nitrite	0.015	0.015	0.015	0.015	0.015	0.015
Bread crumbs	2	2	2	2	2	2
Butylated hydroxytoluene	-	0.01	-	-	-	-
Dried pomegranate peel powder	-	-	2	-	-	-
Dried pomegranate aril bagasse powder	-	-	-	4	-	-
Dried pomegranate peel powder aqueous extract	-	-	-	-	6	-
Dried pomegranate aril bagasse powder aqueous extract	-	-	-	-	-	9

Chicken meat patties incorporated with 2 g dried pomegranate peel powder (PPP), 4 g dried pomegranate aril baggase powder (PABP), 6 g dried pomegranate peel powder aqueous extract (PPAE) and 9 g dried pomegranate aril bagasse powder aqueous extract (PABAE), respectively.
BHT, butylated hydroxytoluene.