Table 6. Storage stability of the chicken breast meat by the injection of whey protein (WP)

Item	Storage (day)	C	WP1	WP3	WP5	WP7
TBARS (mg malondialdehyde /kg meat)	0	0.14±0.01^c	0.11±0.01^a	0.18±0.00^a	0.14±0.01^c	0.15±0.00^b
	3	0.20±0.01^c	0.26±0.03^bc	0.23±0.01^bc	0.33±0.01^b	0.46±0.21^a
	7	0.25±0.01^d	0.28±0.01^c	0.45±0.01^a	0.42±0.01^b	0.46±0.01^a
VBN (mg/100 g)	0	10.56±0.54^ab	9.79±0.31^b	10.88±0.41^a	10.98±0.27^a	10.24±0.57^ab
	3	17.11±0.15^e	23.28±0.96^a	18.62±0.63^d	22.19±0.31^b	19.99±0.31^c
	7	14.55±0.54^d	20.63±0.69^c	26.95±1.10^a	25.57±0.31^b	26.49±0.27^ab
TMC (CFU/g)	0	3.61±0.21^c	5.46±0.02^b	5.76±0.05^a	5.55±0.02^ab	5.48±0.01^b
	3	4.45±0.21^d	7.49±0.10^a	7.36±0.02^ab	6.94±0.04^c	7.09±0.05^bc
	7	7.15±0.10^ab	7.13±0.13^ab	7.51±0.03^a	6.80±0.28^b	7.23±0.05^a

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; TBARS, 2-thiobarbituric acid reactive substances; VBN, volatile basic nitrogen; TMC, total microbial count.