Table 3. Emulsion stability and cooking loss of meat emulsions formulated with lotus rhizome powder

Traits		Control(0%)	Adding levels of lotus rhizome powder			SEM1)
			1%	2%	3%
Emulsion stability (%)	Total expressible fluid	9.22	8.89	8.72	8.38	0.253
	Fat separation	1.02	0.96	0.87	0.79	0.059
	Water separation	8.19	7.93	7.85	7.59	0.207
Cooking loss (%)		7.31a	6.25b	6.13b	5.89b	0.107