Table 1. Proximate compositions and pH of goat meat emulsion-type sausage with various levels of added water and fat

Traits		Treatments
Traits		T1	T2	T3	T4	T5
Moisture (%)		57.98±0.50^e	61.88±0.15^d	65.14±0.59^c	71.34±0.91^b	75.99±0.35^a
Protein (%)		15.49±0.32^a	15.62±0.22^a	15.85±0.52^a	15.76±0.64^a	15.50±0.49^a
Fat (%)		24.97±0.31^a	20.11±0.09^b	16.91±0.03^c	10.87±0.30^d	6.42±0.14^e
Ash (%)		1.88±0.01^a	1.91±0.04^a	1.86±0.05^a	1.89±0.05^a	1.92±0.05^a
pH	Uncooked	6.45±0.01	6.46±0.02	6.44±0.01	6.44±0.01	6.45±0.01
pH	Cooked	6.67±0.02	6.66±0.01	6.66±0.01	6.65±0.01	6.65±0.01

All values represented as mean±SD.
Means in the same row marked with different letters denote significant differences (p<0.05).
T1, water 5% and fat 25%; T2, water 10% and fat 20%; T3, water 15% and fat 15%; T4, water 20% and fat 10%; T5, water 25% and fat 5%.