Fig. 1. Apparent viscosity of meat batters with various pork meat and pork head meat levels. (□) Control: frankfurter with 50% pork meat, (■) T1: frankfurter with 45% pork meat + 5% pork head, (△) T2: frankfurter with 40% pork meat + 10% pork head, (▲) T3: frankfurter with 35% pork meat + 15% pork head, (○) T4: frankfurter with 30% pork meat + 20% pork head.