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

Table 2

Changes of the total protein carbonyls, acid value, peroxide value, and TBARS of the marinated sheep.

Sample	Protein carbonyls,; nmol·mg^−1 proteins	Acid value,; mg KOH·g^−1	Peroxide value,; µeqO2·kg^−1	TBARS,; mg MDA·kg^−1
C24
AL24
AC24
WO24
BS24
C48
AL48
AC48
WO48
BS48

Mean value ± SЕ. Different letters (in columns) on the means with statistical differences at 24 h or 48 h marinated samples (). C24: control samples at 24 h postmortem; C48: control samples at 48 h postmortem; AL24: alkaline marinated sheep for 24 h; AC24: acid marinated sheep for 24 h; WO24: water-oil marinated sheep for 24 h; BS24: soaked in salt solution sheep for 24 h; AL48: alkaline marinated sheep for 48 h; AC48: acid marinated sheep for 48 h; WO48: water-oil marinated sheep for 48 h; BS48: soaked in salt solution sheep for 48 h.