Table 2. Proximate composition and energy value of model system meat emulsions

Treatments1)	Moisture (%)	Protein (%)	Fat (%)	Ash (%)	Energy value (kcal/g)
C	62.19±0.17d	19.76±0.35d	14.16±0.68a	2.33±0.04d	214.01±1.59a
A1	64.89±0.29b	20.49±0.46c	12.01±0.62b	3.18±0.03c	190.43±0.71b
A2	64.10±0.11c	21.08±0.09b	8.39±0.94c	3.52±0.02b	175.67±1.06c
A3	65.81±0.18a	22.13±0.14a	5.84±1.63d	3.76±0.01a	148.30±1.45d

All Values represented as mean±SD.
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.
Different letters in the same column indicate significant differences (p<0.05).