Effect of Acid Marination Assisted by Power Ultrasound on the Quality of Rabbit Meat

Table 1

Effect of marinade treatments on NaCl uptake of rabbit meat at the end of marinating process (120 min).

Treatment (NaCl g/L)	Static Bath		US Bath
	NaCl (mg/g of tissue)	± std. dev.	NaCl (mg/g of tissue)	± std. dev.
70		0.26		0.71
140		0.47		0.33
200		0.53		0.26

Different letters indicate statistically significant differences at .