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

Table 3

Changes of the pH, water holding capacity, weight gain, and cooking loss of marinated sheep.

Sample	pH	Water holding capacity (%)	Weight; gain (%)	Cooking; loss (%)
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.