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±0.14^a	18.27±0.31^b	16.08±0.26^b	1.51±0.09
T1	61.20±0.47^a	20.16±0.96^a	17.86±0.95^a	1.48±0.09
T2	59.96±0.73^b	20.50±0.33^a	17.99±1.15^a	1.55±0.05
T3	59.73±0.33^b	20.92±2.94^a	18.43±0.95^a	1.48±0.05
T4	59.05±0.74^b	21.87±0.50^a	18.72±0.34^a	1.45±0.15