Ultrasound as an Alternative to Conventional Marination: Acceptability and Mass Transfer

Table 4

Results per class and grouping of beef samples (longissimus dorsi) marinated traditionally or using ultrasound.

Class	Samples per class	Interclass variance	Treatment
1	5	58.600	60 min US, 0 d
			40 min US, 0 d
			20 min US, 0 d
			60 min US, 7 d
			40 min US, 7 d
2	3	45.333	60 min MT, 0 d
			40 min MT, 0 d
			20 min MT, 0 d
3	3	35.333	20 min US, 7 d
			60 min MT, 7 d
			40 min MT, 7 d
4	1	0.000	20 min MT, 7 d

MT, marinated traditionally; US, ultrasound; d, storage days at 4°C.