Table 1. Proximate composition and pH of mechanically separated chicken meat, surimi-like material and recovered protein

Treatment	Proximal composition					pH

	Moisture pH(%)	Crude protein*(%)	Crude fat*(%)	Ash*(%)	Myofibrillar protein(mg/g)
UW MSCM	68.10 ± 0.50	40.31 ± 2.31	57.81 ± 1.83	1.88 ± 0.08	nd	6.62 ± 0.02
SLM W3	82.16 ± 0.08^a	83.64 ± 0.23^d	11.98 ± 0.10^a	4.13 ± 0.11^b	5.04 ± 0.01^a	7.26 ± 0.01^a
SLM+10%RP	79.97 ± 0.01^b	89.03 ± 0.37^c	4.46 ± 0.09^b	5.82 ± 0.02^a	5.01 ± 0.01^a	7.18 ± 0.01^b
SLM+20%RP	79.35 ± 0.02^b	92.38 ± 0.40^b	3.35 ± 0.51^c	4.26 ± 0.40^b	4.85 ± 0.02^ab	6.90 ± 0.01^c
SLM+30%RP	79.15 ± 0.01^b	93.45 ± 0.28^a	2.78 ± 0.28^d	3.76 ± 0.15^c	4.73 ± 0.01^b	6.34 ± 0.02^d