Marination treatment

Quality traits

Phosphate

Bicarbonate

L^*

raw

50.9 ± 0.2^x

51.0 ± 0.2^x

marinade

56.5 ± 0.4^a;y

55.3 ± 0.3^b;y

a^*

raw

0.77 ± 0.08

0.46 ± 0.08

marinade

0.84 ± 0.10^a

0.33 ± 0.09^b

b^*

raw

9.55 ± 0.24

9.50 ± 0.24

marinade

10.19 ± 0.32^a

9.05 ± 0.28^b

pH

raw

5.92 ± 0.02^x

5.92 ± 0.02^x

marinade

6.07 ± 0.01^b,y

6.26 ± 0.02^a,y

cooked

6.15 ± 0.01^b,y

6.24 ± 0.01^a,y

Marinade uptake (%)

16.0 ± 0.4^b

17.3 ± 0.3^a

Drip loss (%)

2.74 ± 0.10^b

3.24 ± 0.11^a

WHC (%)

-2,38 ±1.61

-2.43± 1.05

Cooking loss (%)

27.0 ± 0.8

26.3 ± 0.5