Table 2. Emulsion stability and cooking yield of goat meat emulsion-type sausage with various levels of added water and fat

Traits (%)		Treatments
		T1	T2	T3	T4	T5
Emulsion stability	Water loss	3.41±0.38c	4.79±0.33c	7.95±1.17b	11.87±0.54a	13.58±1.34a
	Fat loss	3.89±0.60a	3.41±0.68a	1.34±0.38b	1.34±0.26b	0.83±0.13c
Cooking yield		92.72±0.97a	92.24±0.60a	90.49±0.69b	87.71±0.93c	87.01±0.46c

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%.