Table 5.

Effect of salt in RMEB on Warner-Bratzler shear force, pH and water holding capacity of meat

Samples	Reduction in Warner–Bratzler shear force (percent)	pH of the meat extract	Water holding capacity (percent)
Control	100 .0± 3.21	6.1 ± 0.01	50.6 ± 0.86
RMEB	51.3 ± 4.57 a,b	5.8 ± 0.02 a	88.7 ± 0.88 a,b
Dialyzed	29.4 ± 3.96 a,c	5.9 ± 0.01 a	53.7 ± 0.60
Ultrafiltered	54.3 ± 6.01 a,b	5.8 ± 0.01 a	83.4 ± 0.25 a,b

Means ± SD (n = 2), P < 0.05, ^a: significant difference from control, ^b: significant difference from dialyzed, ^c: Significant difference from RMEB, Note: All samples used in this study were RME purified followed by different operation before freeze drying