Table 3. Functional properties of model system meat emulsions

Treatments¹⁾	WHC (%)	TEF (%)	EFAT (%)	WR (%)	PY (%)
C	56.31±1.01^d	25.95±1.18^a	18.38±1.24^a	7.57±0.07^a	71.65±0.17^d
A1	71.65±1.30^c	21.50±0.46^b	17.54±1.06^a	3.96±1.49^b	78.51±0.75^c
A2	80.01±1.78^b	14.41±1.19^c	8.33±1.29^b	6.08±1.47^a	80.69±0.47^b
A3	91.10±0.52^a	10.38±0.12^d	6.67±0.58^b	3.71±0.47^b	84.05±0.46^a

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: beef meat was completely replaced with amaranth gel.
Different letters in the same column indicate significant differences (p<0.05).
WHC, water holding capacity; TEF, total expressible fluid; EFAT, expressible fat; WR, water released; PY, processing yield.