Table 1. Formulation of emulsified pork sausage added with various non-meat protein binders

Traits (%)	Control	BBP	PBP	EWP	CPPP	ISP	SP	SC
Lean meat	70.0	70.0	70.0	70.0	70.0	70.0	70.0	70.0
Fat	15.0	15.0	15.0	15.0	15.0	15.0	15.0	15.0
Ice	15.0	15.0	15.0	15.0	15.0	15.0	15.0	15.0
Total	100
Salt	1	1	1	1	1	1	1	1
Sugar	0.4	0.4	0.4	0.4	0.4	0.4	0.4	0.4
Spices	1.2	1.2	1.2	1.2	1.2	1.2	1.2	1.2
BBP		1.0
PBP			1.0
EWP				1.0
CPPP					1.0
ISP						1.0
SP							1.0
SC								1.0

BBP, bovine blood plasma; PBP, porcine blood plasma; EWP, white egg powder; CPPP, commercial porcine plasma powder; ISP, isolated soy protein; SP, seaweed powder; SC, sodium casein.