Table 2. Effect of various combinations of pork meat and pork head levels on proximate composition of frankfurters.

Treatments1)	Moisture content (%)	Protein content (%)	Fat content (%)	Ash content (%)
Control	61.37±0.14a	18.27±0.31b	16.08±0.26b	1.51±0.09
T1	61.20±0.47a	20.16±0.96a	17.86±0.95a	1.48±0.09
T2	59.96±0.73b	20.50±0.33a	17.99±1.15a	1.55±0.05
T3	59.73±0.33b	20.92±2.94a	18.43±0.95a	1.48±0.05
T4	59.05±0.74b	21.87±0.50a	18.72±0.34a	1.45±0.15

All values are mean±standard deviation of three replicates (n=9).

^a,bMeans within a column with different letters are significantly different (p<0.05).

¹⁾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.