Kurt, SZorba, O2025-05-102025-05-1020050950-542310.1111/j.1365-2621.2005.00949.x2-s2.0-18444404321https://doi.org/10.1111/j.1365-2621.2005.00949.xhttps://hdl.handle.net/20.500.14720/16227The effects of different concentrations (0.00, 0.25, 0.50%) of either non-fat dry milk (NFDM) or whey powder (WP) on emulsion capacity (EC) and emulsion stability (ES) of beef, chicken and turkey meats were studied by using a computer model system. The effects of meats types and additives (NFDM and WP) on EC and ES were found to be statistically significant (P < 0.01). Of the meats, chicken had the highest and beef the lowest values of EC and ES. When using different concentrations of WP and NFDM, 0.25% WP and 0.50% NFDM had the highest values of EC. The effect of different concentrations (0.25 and 0.50%) of WP was insignificant on ES; however, the effects of different concentrations (0.0, 0.25 and 0.50%) of NFDM were significant on ES.eninfo:eu-repo/semantics/openAccessEmulsificationMilk ProteinMeatModel SystemArticle