Table 3. Chemical composition (moisture %, protein %, fat %, and ash %) of meat emulsions

Treatments¹⁾	Moisture (%)	Lipid (%)	Protein (%)	Ash (%)	Energy content	pH
C	61.92±0.66^b	12.48±1.48^a	15.26±1.01^b	2.81±0.06	207.22±1.39^a	6.18±0.01^c
OG50	64.06±1.06^a	9.82±0.45^b	18.30±0.76^a	2.80±0.04	183.50±0.76^d	6.17±0.01^c
OG75	63.65±0.81^a	12.25±0.19^a	18.63±0.39^a	2.81±0.05	193.21±2.02^c	6.22±0.01^a
OG100	62.05±0.74^b	12.52±0.64^a	18.53±0.42^a	2.73±0.06	202.50±2.00^b	6.20±0.01^b

Data was presented as the mean±SD.
The treatments were formulated by: C: Standard-fat control (20% beef fat), OG50: 50% beef fat replacement with oleogel, OG75: 75% beef fat replacement with oleogel, OG100: 100% beef fat replacement with oleogel.
Different letters in the same column indicate significant differences (p<0.05).