Quality, Microstructure, and Technological Properties of Sheep Meat Marinated in Three Different Ways

Figure 1

Electron micrographs of longitudinal section of marinated sheep (m. Longissimus dorsi), 12000x. C24: control sample stored at 0–4°C in air conditions for 24 h; C48: control sample stored at 0–4°C for 48 h; AL24: test sample after 24 h alkaline marinating; AL48: test sample after 48 h alkaline marinating; AC24: test sample after 24 h acid marinating; AC48: test sample after 48 h acid marinating; WO24: test sample after 24 h water-oil marinating; WO48: test sample after 48 h water-oil marinating; BS24: test sample after 24 h brine soaking; BS48: test sample after 48 h brine soaking.