Table 3. Quality characteristics of pemmican with different ratio of beef tallow and canola oil (CA)

Traits (%)	CON	CA1	CA2	CA3	CA4	CA5
Moisture	6.79±0.42	6.43±0.29	6.65±0.54	6.77±0.57	6.77±0.49	6.22±0.26
Protein	45.18±2.55	44.34±1.64	46.20±0.99	45.57±2.51	45.90±2.99	45.35±3.40
Fat	38.44±1.03	38.02±2.76	38.13±1.59	36.03±2.31	37.30±2.28	39.00±2.08
Ash	0.55±0.13	0.53±0.16	0.74±0.04	0.71±0.19	0.74±0.11	0.72±0.04
Carbohydrate	9.04±1.08	10.58±1.78	8.28±1.47	10.92±4.79	9.29±5.13	8.76±3.61
CIE L*	25.16±0.47	25.68±0.87	25.18±0.88	25.22±0.72	25.56±0.74	25.78±0.73
CIE a*	4.37±0.41	4.43±0.54	4.31±0.49	4.87±0.25	4.23±0.96	4.90±0.37
CIE b*	4.60±0.64^b	4.88±0.56^ab	5.32±0.71^ab	5.00±1.05^ab	5.80±0.62^a	5.42±0.73^ab
Water activity (a_w)	0.38±0.01^a	0.36±0.00^bc	0.37±0.01^ab	0.34±0.01^d	0.35±0.01^cd	0.32±0.01^e
Hardness (kg)	0.42±0.02^a	0.27±0.05^b	0.26±0.05^b	0.25±0.06^b	0.19±0.04^b	0.18±0.02^b
Springiness (%)	15.79±2.19^ab	17.88±1.01^ab	19.76±5.30^a	15.16±3.24^ab	12.00±1.11^b	12.43±3.56^ab
Cohesiveness (%)	57.74±6.91	51.45±1.02	42.04±5.62	43.43±9.29	50.88±1.24	41.67±11.79
Chewiness (kg)	0.04±0.00^a	0.02±0.00^b	0.02±0.01^b	0.02±0.00^b	0.01±0.00^b	0.01±0.00^b
Gumminess (kg)	0.24±0.02^a	0.14±0.02^b	0.11±0.04^b	0.10±0.05^b	0.10±0.02^b	0.08±0.07^b

CON, beef tallow 25%; CA1, beef tallow 22.5%+CA 2.5%; CA2, beef tallow 20%+CA 5%; CA3, beef tallow 17.5%+CA 7.5%; CA4, beef tallow 15%+CA 10%; CA5, beef tallow 12.5%+CA 12.5%.
The carbohydrate value is calculated by subtracting the average of moisture, protein, fat, and ash values from 100.
Different letters within each row indicate significant differences determined by mean±SD (p<0.05).