Table 1. Formulation of pork patties with various tomato powders

Ingredients (%)	Treatments1)
	CTL	REF	T60	T80	T100
Raw meat	78.5	78.5	78.5	78.5	78.5
Fat	20.0	20.0	20.0	20.0	20.0
Salt	1.5	1.5	1.5	1.5	1.5
AA	-	0.1	-	-	-
OTP dried at 60℃	-	-	1.0	-	-
OTP dried at 80℃	-	-	-	1.0	-
OTP dried at 100℃	-	-	-	-	1.0
Total	100.0	100.1	101.0	101.0	101.0