Whey Protein Concentrates in a Processed Meat Loaf

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.