Whey protein concentrate at levels of 2 and 4% was added to chicken meat patties formulated with different breast and thigh muscles percentages. Immediately after production, chicken meat patties were analyzed for protein, fat, moisture and ash contents as well as for shear force. Moreover, patties were stored at 4°C and examined at 0,1,3,5 and 7 days of storage for pH, TBARS, cooking yield, moisture retention, color parameters and sensory properties. Whey protein concentrate incorporated treatments were higher in protein and fat content but lower in moisture and ash content. Treatments formulated with 25% breast /75% thigh were significantly higher in fat content. Inclusion of whey protein concentrate significantly decrease shear force. Cooking yield and moisture retention were significantly increased due to whey protein concentrate addition and during cold storage period. Whey protein concentrate was effective in reducing pH and TBARS- value. Treatments with added whey protein concentrate were lower in TBARS-value throughout cold storage period. L*value (lightness) and b*value (yellowness) were significantly increased during storage in whey protein concentrate treated samples, however a*value (redness) tends to decrease. Whey protein concentrate was sufficiently improved flavor, tenderness, juiciness and overall acceptability scores at the end of storage period.