Table 1. Meat emulsion systems formulation with fermented red beet extracts and ascorbic acid (Units: %, W/W).

Materials	Control	T1	T2	T3	T4	T5	T6
Meat	50	50	50	50	50	50	50
Back fat	25	25	25	25	25	25	25
Ice	25	25	25	20	20	15	15
Fermented red beet extracts	-	-	-	5	5	10	10
Total	100	100	100	100	100	100	100
Salt	1.5	1.5	1.5	1.5	1.5	1.5	1.5
Phosphate	0.5	0.5	0.5	0.5	0.5	0.5	0.5
Nitrite	-	0.015	0.015	-	-	-	-
Ascorbic acid	-	-	0.05	-	0.05	-	0.05