Processed meat loaves were prepared with dry whey, and ultrafiltrated whey protein concentrates containing 18.7% (WPC-1520) and 32.5% (WPC-3035) protein ,along with a control containing nonfat dry milk (NDM). Binding .strength; as measured by Instron shear, and tenderness, as evaluated by a taste panel, of the'NDM and three whey treatments were not different. A taste panel, using the triangle test, could not differentiate the NDM and WPC-1520 (P > 0.05), but did differentiate all other comparisons (P < 0.05). Higher sensory panel ratings for flavor were .given to samples containing dry whey (P'< 0.05), possibly because of flavor enhancement resulting from the high level of 'lactose contributed by dry whey. Similarly more desirable juiciness ratings by the panel given to samples containing WPC-3035 (P < 0.05) may possibly be attributed to the water-binding characteristics of the high levels of whey protein.
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