Table 8.
pH and water loss of the cooked meat samples.
| pH | Water Loss (%) | |||||
|---|---|---|---|---|---|---|
| Samples | 24 h | 72 h | 120 h | 24 h | 72 h | 120 h |
| M1T (control) |
6.03 ± 0.02 a,B | 5.94 ± 0.01 ab,B | 5.87 ± 0.02 aBC | 23.53 ± 0.02 abB | 24.32 ± 0.01 bD | 23.33 ± 0.04 aC |
| M2T | 5.72 ± 0.02 a,bA | 5.54 ± 0.01 a,A | 5.37 ± 0.02 aA | 22.07 ± 0.03 cA | 19.02 ± 0.04 abA | 18.10 ± 0.05 aA |
| M3T | 6.02 ± 0.03 a,B | 5.91 ± 0.02 ab,B | 6.0 ± 0.03 aC | 23.33 ± 0.04 cB | 21.59 ± 0.04 abBC | 20.29 ± 0.03 aB |
| M4T | 6.23 ± 0.02 a,CD | 6.03 ± 0.04 a,B | 5.90 ± 0.05 abBC | 24.12 ± 0.02 cB | 20.38 ± 0.03 abAB | 19.40 ± 0.04 aAB |
| M5T | 6.30 ± 0.02 a,bD | 5.89 ± 0.02 a,B | 5.72 ± 0.03 aB | 23.65 ± 0.05 cB | 21.83 ± 0.01 abBC | 20.10 ± 0.05 aB |
| M6T | 6.11 ± 0.03 ab,BC | 6.01 ± 0.05 ab,B | 5.42 ± 0.04 aA | 26.49 ± 0.03 cC | 22.93 ± 0.02 abCD | 21.05 ± 0.05 aB |
Mean values of three different determinations followed by standard deviation; M1T–cooked sirloin marinated only with salt and pepper; M2T–cooked sirloin marinated with olive oil, rosemary, salt and pepper; M3T–cooked sirloin marinated with pumpkin oil, oregano, salt and pepper; M4T–cooked sirloin marinated with sunflower oil, thyme, salt and pepper; M5T-cooked sirloin marinated with walnut oil, basil, salt and pepper; M6T-cooked sirloin marinated with sesame oil, ginger, salt and pepper. Values not sharing the same small letter in a column indicate significant difference between the same sample at different moments: 24 h, 72 h, 120 h. Values not sharing the same capital letters in a row indicate the significant difference between all samples at different moments: 24 h, 72 h, 120 h.