. 2013 Jun;26(6):886–895. doi: 10.5713/ajas.2012.12671

Table 3.

Effect of guava powder on physicochemical properties of sheep meat nuggets

Parameters	Control	Treatment I	Treatment II
Emulsion
pH	6.31±0.01^a	6.26±0.01^b	6.25±0.01^b
Emulsion stability (%)	92.02±0.30^a	90.74±0.62^ab	88.77±0.91^b
Moisture (%)	67.01±0.70^b	68.36±0.58^ab	69.41±0.95^a
Protein (%)	12.53±0.14^a	12.45±0.35^b	12.32±0.29^b
Fat (%)	10.26±0.22	10.08±0.07	10.62±0.21
Ash (%)	2.55±0.04^b	2.65±0.02^a	2.72±0.03^a
Nuggets
pH	6.39±0.01^a	6.36±0.01^b	6.36±0.01^b
Cooking yield (%)	97.17±0.28^a	95.61±0.26^b	94.89±0.24^b
Expressible water (%)	19.64±1.20	21.03±1.03	20.03±0.86
Moisture (%)	67.42±0.38^a	67.98±0.24^a	66.49±0.15^b
Protein (%)	15.25±0.58	14.99±0.43	14.83±0.35
Fat (%)	11.62±0.33	11.97±0.19	11.03±0.31
Ash (%)	2.65±0.01^b	2.73±0.04^a	2.79±0.01^a

Control = Sheep meat nuggets without guava powder. Treatment I = Sheep meat nuggets with 0.5% guava powder.

Treatment II = Sheep meat nuggets with 1.0% guava powder. Means bearing different superscripts in a row differ significantly (p<0.05); n = 9.