Table 2. Proximate composition of RTE empal gentong’s meat depending on pre-cooking conditions

Proximate composition (%)	Pre-cooking conditions
Proximate composition (%)	C (not pre-cooked)	T1 (90°C/10 min)	T2 (90°C/20 min)	T3 (90°C/30 min)
Moisture	67.16±0.10^a	65.62±0.38^b	65.49±0.04^b	61.24±0.21^c
Protein	23.98±0.14^a	23.80±0.27^a	23.57±0.50^ab	23.14±0.09^b
Fat	6.26±0.10^a	6.24±0.06^a	5.98±0.03^b	5.13±0.10^c
Collagen	2.53±0.29^a	2.43±0.08^a	2.25±0.17^b	2.06±0.06^b

Results are expressed as mean±SD.
Values within each row with different superscripts are significantly different (p<0.05).
RTE, ready-to-eat.