Sensory properties of beef, pork and turkey meat loaves and beef patties containing heat-coagulated cheese whey lactalbumin curd (LC) were evaluated by hedonic scale taste panel procedures. Beef products showed significant linear regression between decreasing hedonic scores and increasing % LC when served under normal light, but not under red light. Pork and turkey loaves containing 0, 5 or 10% LC did not differ significantly. Products containing 20% LC were significantly inferior. Poor appearance of beef products containing LC may have influenced their low rating. Ground pork and ground turkey appeared more compatible. with the LC than ground beef.