Effects of Marinating Breast Muscles of Slaughter Pheasants with Acid Whey, Buttermilk, and Lemon Juice on Quality Parameters and Product Safety

Table 1

Physical composition of nonmarinated and marinated slaughter pheasants.

Parameter	Nonmarinated	Marinated			SEM
	Group C	Group W	Group B	Group LJ
Raw marinated
Marinade absorption (%)	—	5.07^b ± 0.62	7.32^a ± 0.78	3.26^c ± 0.51	0.03
pH	6.11^a ± 0.03	5.49^c ± 0.04	5.47^c ± 0.03	5.59^b ± 0.08	0.01
Water-holding capacity (%)	22.59^c ± 2.56	28.73^a ± 2.86	30.33^a ± 3.12	25.67^b ± 3.56	0.12
Colour
(lightness)	52.10^b ± 3.94	53.18^a ± 3.16	53.84^a ± 3.10	58.89^a ± 2.92	0.50
(redness)	11.20 ± 1.20	11.86 ± 1.65	13.05 ± 1.05	10.86 ± 1.40	0.15
(yellowness)	4.68^a ± 1.25	6.11^b ± 1.52	5.92^b ± 1.2	3.16^c ± 0.92	0.09
Marinated and roasting
pH	6.24^a ± 0.03	5.81^b ± 0.03	5.83^b ± 0.02	5.86^b ± 0.04	0.08
Colour
(lightness)	76.82^a ± 3.79	80.04^b ± 3.51	79.35^b ± 1.86	80.42^b ± 3.82	0.42
(redness)	10.82 ± 1.58	9.58 ± 2.10	10.86 ± 1.80	9.10 ± 1.45	0.12
(yellowness)	10.89^b ± 2.02	12.10^a ± 2.05	11.48^b ± 1.89	9.68^b ± 2.50	0.28
Treatment leakage (%)	16.50^b ± 2.60	22.29^a ± 2.86	23.51^a ± 2.88	21.94^a ± 3.85	0.26

Data are expressed as arithmetic mean ± standard deviation (). Group C: control group, nonmarinated; group W: marinated in acid whey; group B: marinated in butter milk; group LJ: marinated in lemon juice. ^a,b,cValues in rows with different letters differ significantly ().