Table 3. pH, WHC, cooking loss, and drip loss of chicken breast meat by the injection of whey protein (WP)

Item	C	WP1	WP3	WP5	WP7
pH	6.15±0.01^a	6.21±0.03^b	6.28±0.01^a	6.22±0.01^b	6.26±0.01^a
WHC	58.52±1.90^b	61.19±2.30^ab	62.73±2.36^a	62.30±0.90^a	62.26±0.35^a
Cooking loss	16.71±0.70^a	14.72±0.73^ab	13.48±3.02^b	13.53±1.41^b	11.63±1.69^b
Drip loss	1.26±0.23	1.29±0.40	1.30±0.11	1.27±0.09	1.33±0.14

Mean±SD with different superscript letters indicating significant differences (p<0.05).
C, no WP added control; WP1, WP3, WP5, and WP7, added 1%, 3%, 5%, and 7% of WP; WHC, water holding capacity.