. 2020 Dec 15;10(12):2393. doi: 10.3390/ani10122393

Table 1.

Effect of marinating on physical and microbiological characteristics of raw products.

Parameter	Marinating Time (h)	Non-Marinated	Marinated		SEM
Parameter	Marinating Time (h)	Group C	Group MB	Group W	SEM
Marinade absorption (%)	24	-	^y 7.72 ± 0.92	^y6.50 ± 0.57	0.03
Marinade absorption (%)	48	-	^x 11.21 ^a ± 0.64	^x 7.20 ^b ± 0.48	0.04
pH	24	5.82 ^a ± 0.06	5.26 ^b ± 0.05	^y 5.50 ^b ± 0.08	0.01
pH	48	5.69 ^a ± 0.02	5.38 ^b ± 0.03	^x 5.21 ^b ± 0.02	0.02
Colour:
L*, lightness	24	^x 56.98 ^b ± 2.06	^x 63.66 ^a ± 2.50	59.11 ^a ± 2.38	0.38
L*, lightness	48	^y 54.07 ^b ± 1.51	^y 59.45 ^a ± 2.08	58.31 ^a ± 2.57	0.40
a*, redness	24	2.17 ^a ± 0.52	1.29 ^b ± 0.36	1.72 ^b ± 0.36	0.07
a*, redness	48	1.94 ± 0.42	1.59 ± 0.43	1.79 ± 0.65	0.06
b*, yellowness	24	5.89 ± 0.84	5.26 ± 0.87	5.24 ± 0.56	0.10
b*, yellowness	48	6.18 ± 1.01	5.43 ± 0.95	5.81 ± 1.12	0.12
Mesophilic aerobic bacteria (log cfu·g⁻¹)	24	^y 3.85 ^a ± 0.16	2.89 ^b ± 0.12	2.37 ^b ± 0.08	0.05
Mesophilic aerobic bacteria (log cfu·g⁻¹)	48	^x 4.41 ^a ± 0.13	3.27 ^b ± 0.30	2.46 ^b ± 0.26	0.08
Enterobacteriaceae (log cfu·g⁻¹)	24	^y 2.98 ± 0.14	2.34 ± 0.15	2.68 ± 0.20	0.09
Enterobacteriaceae (log cfu·g⁻¹)	48	^x 3.62 ± 0.08	2.96 ± 0.10	3.29 ± 0.32	0.07
Pseudomonas spp. (log cfu·g⁻¹)	24	^y 3.46 ^a ± 0.12	^x 2.46 ^b ± 0.21	^y 2.27 ^b ± 0.07	0.04
Pseudomonas spp. (log cfu·g⁻¹)	48	^x 5.64 ^a ± 0.22	^x 3.87 ^b ± 0.32	^x 3.49 ^b ± 0.25	0.08

Explanations: C—control group-non-marinated; group MB—marinated in buttermilk; group W—marinated in acid whey; a, b, c—values in rows with different letters differ significantly p < 0.05; x, y—values in columns with different letters differ highly significantly p < 0.05.