Table 1.

Water content, pH and TBARS values of beef, intermuscular fat and raw meatball with 15% fat

	n	Water (%) ± SD	pH ± SD	TBARS (mg MDA kg−1) ± SD
Meat	2	70.38 ± 0.55a	5.79 ± 0.01c	0.293 ± 0.079a
Intermuscular fat	2	19.78 ± 0.08c	6.77 ± 0.01a	0.251 ± 0.033a
Raw meatball	2	66.14 ± 0.98b	5.90 ± 0.01b	0.539 ± 0.401a

Different letters (a–c) in the same column are significantly different (p < 0.05)

SD Standard deviation