Table 5. Texture profile analysis of chicken breast meat by the injection of whey protein (WP)

Item	C	WP1	WP3	WP5	WP7
Springiness (%)	40.10±2.37^b	55.22±2.38^a	52.05±3.97^a	54.85±3.16^a	54.13±2.38^a
Cohesiveness (%)	34.41±3.40^b	45.22±3.19^a	37.81±4.02^ab	44.07±7.45^a	37.56±7.03^ab
Chewiness (g)	183.7±29.08^b	269.48±33.52^a	168.73±14.70^b	280.2±27.83^a	275.09±22.20^a
Hardness (kg)	1.43±0.23^a	1.03±0.05^b	1.04±0.07^b	1.19±0.36^ab	1.20±0.16^ab

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.