Table 1. Formulation of low-fat sausage using wet mushroom mycelium

Ingredients (%)		Wet mushroom mycelium (%)
		C (control)	MM25	MM50	MM75	MM100
Main	Meat	80	60	40	20	0
	Wet mushroom mycelium	0	20	40	60	80
	Ice	20	20	20	20	20
Additives	Salt	1.5	1.5	1.5	1.5	1.5