TABLE 2.

Effect of vacuum tumbling and immersion marination on water mobility and distribution of chicken breast.

Samples	Distribution of T2 relaxometry time/ms				Peak area ratio of T2 relaxometry time/%
	T20	T21	T22	T23	P20	P21	P22	P23
Immersion marinating	0.14 ± 0.06	1.010 ± 0.12	57.22 ± 2.15	786.48 ± 42.15	5.16 ± 0.13	1.69 ± 0.22	91.40 ± 1.02	0.18 ± 0.10
Tumbling marinating	0.14 ± 0.08	4.037 ± 0.31	65.79 ± 2.49	464.16 ± 33.01	2.20 ± 1.20	1.17 ± 0.16	96.19 ± 1.34	0.44 ± 0.04
P-value	0.801	<0.001	<0.001	<0.001	<0.001	0.017	0.004	<0.001