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

Table 1

Changes of the soluble proteins and the free amino nitrogen content of marinated sheep and marinating solutions.

Sample	Soluble proteins; (mg·ml^−1)	Free amino nitrogen, (mgLeu·g^−1)	Solutions	Soluble proteins; (mg·ml^−1)	Free amino nitrogen (mgLeu·g^−1)
	Marinated meat			Marinating solutions
C24				—	—
AL24			ALS24
AC24			ACS24
WO24			WOS24
BS24			BSS24
C48				—	—
AL48			ALS48
AC48			ACS48
WO48			WOS48
BS48			BSS48

Mean value ± SE. Different letters (in columns) on the means with statistical differences at 24 h or 48 h marinated samples (). ALS24: alkaline marinating solution (2% polyphosphates (E 451) and 2% salt) after 24 h treatment; ACS24: acid marinating solution (2% sodium lactate and 2% salt) after 24 h treatment; WOS24: water-oil marinating solution (water and sunflower oil (1 : 1) with 2% salt) after 24 h treatment; BSS24: brine solution (2% salt water solution) after 24 h treatment; ALS48: alkaline marinating solution (2% polyphosphates (E 451) and 2% salt) after 48 h treatment; ACS48: acid marinating solution (2% sodium lactate and 2% salt) after 48 h treatment; WOS48: water-oil marinating solution (water and sunflower oil (1 : 1) with 2% salt) after 48 h treatment; BSS48: brine solution (2% salt water solution) after 48 h treatment; C0: control samples at 4 h postmortem; 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.