Table 1. The effect of salt concentration on pH and salt-soluble protein concentration of beef extract

Salt concentration (%)	pH	Protein concentration (μg/mL)
0.5	6.98 ± 0.02	2.96 ± 0.03
1.0	6.96 ± 0.11	3.01 ± 0.04
1.5	6.92 ± 0.10	3.55 ± 0.04
2.0	6.90 ± 0.05	3.84 ± 0.05

Data are presented as mean ± standard deviation.
No significant effect was found.