Table 1. Formulations of model system meat emulsions

Treatments1)	Beef (%)	Beef fat (%)	Amaranth gel (%)	Ice (%)	Salt (%)	STPP (%)	Beetroot powder (%)
C	70	18	ND	10	1.5	0.5	-
A1	48	18	20	10	1.5	0.5	2
A2	38	18	30	10	1.5	0.5	2
A3	28	18	40	10	1.5	0.5	2

The treatments were formulated as follows: C: control (100% beef). A1: 20% of beef meat was substituted with amaranth gel. A2: 30% of beef meat was substituted with amaranth gel. A3: 40% of beef meat was substituted with amaranth gel.
STPP, sodium tripolyphosphate; ND, not detected.