Table 6 pH of casein protein hydrolysate (CPH) powder incorporated raw beef nuggets.

From: Effect of milk-derived bioactive peptides on the lipid stability and functional properties of beef nuggets

Groups

pH

Storage days

0

5

10

15

Control

5.70 ± 0.07dD

6.23 ± 0.08aC

6.41 ± 0.02aB

6.71 ± 0.05aA

CPH2%

5.81 ± 0.03cD

6.15 ± 0.17bC

6.24 ± 0.21bB

6.54 ± 0.01bA

CPH4%

5.79 ± 0.04cD

6.01 ± 0.20cC

6.13 ± 0.32cB

6.23 ± 0.12cA

CPH6%

5.84 ± 0.08bC

5.85 ± 0.16dC

5.97 ± 0.16 dB

6.09 ± 0.19dA

CPH8%

5.91 ± 0.06aB

5.71 ± 0.11eD

5.81 ± 0.12eC

5.94 ± 0.19eA

  1. CPH: casein protein hydrolysate. All the values are means of triplicate determinations ± Standard Deviation (SD). Means within the column with different small letters are significantly different (p < 0.05) and different capital letters within the row differed significantly.
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