Table 1. Proximate composition of pork meat sausage formulated with various levels of red beet powder

Traits	Control	Red beet powder (%)
		1	2	3
Moisture (%)	61.39 ± 1.21	61.36 ± 2.98	61.04 ± 0.89	58.56 ± 0.95
Protein (%)	13.75 ± 0.21b	13.19 ± 0.19b	14.02 ± 1.01b	15.38 ± 0.43a
Fat (%)	22.67 ± 1.53	22.67 ± 3.06	21.00 ± 1.00	22.67 ± 1.15
Ash (%)	2.04 ± 0.14c	2.05 ± 0.03bc	2.17 ± 0.02b	2.32 ± 0.09a

All values are mean ± SD.
Mean in the same row with different letters are significantly different (p<0.05).