标题：The Effects of Different Levels of Non-Fat Dry Milk and Whey Powder Additions on Suspension and Emulsion pH and Protein Concentration of Various Meats in Model System
摘要：In this study, the effects of different levels (0.00, 0.25, 0.50%) of non-fat dry milk (NFDM) and whey powder (WP) on suspension and emulsion pH (pHs, pHe) and protein concentration of beef, chicken and turkey meats were studied by using a model system. The meat types had a significant (P<0.01) effect on protein concentration. However, turkey meat suspension had the highest protein concentration than chicken and beef. The effects of meat types were statistically significant (P<0.01) on pHs and pHe values. However, chicken meat had the highest values of pHs and pHe than turkey and beef. The addition of PAST and YST increased protein concentration significantly (P<0.01). Also, the addition of YST increased pHs and pHe values and the addition of PAST increased only pHe values significantly (P<0.01). Generally, there were small differences (0.01 pH unit) between the values of pHs and pHe in all samples.
