Parameter
Level of chicken meat (%)
0
30
40
50
pH
6.838
c
±0.031
6.573
b
±0.047
6.455
a
±0.042
6.352
a
±0.032
Emulsion stability (%)
98.970±0.101
98.899±0.119
98.674±0.239
98.473±0.291
Superscript row wise differ significantly (P<0.05)
Table 3:
pH and emulsion stability of whole wheat flour based chicken meat emulsion (Mean ± SEM).
