Table 2 PH values of marinade solutions and muscles before and after margination

Sample	Marinade pH	pH-before marination	pH-after marination
C1	7.4c±0.04	6.7a±0.10	5.6b±0.02
LA1	2.0a±0.15	6.7a±0.08	4.7a±0.30
SL1	6.9b±0.00	6.6a±0.07	5.4b±0.06
C24	7.3c±0.16	5.5b±0.03	5.4b±0.33
LA24	2.1a±0.14	5.3b±0.10	4.7a±0.35
SL24	7.0b±0.42	5.5b±0.11	5.4b±0.16

^a-c Means with the different letter in the same column are significantly different (p<0.05).
Sample denomination; C1, 2% NaCl injected at 1 h; LA1, 2% NaCl+0.5 M Lactic Acid injected at 1 h; SL1, 2% NaCl+0.5 M Sodium Lactate injected at 1 h; C24, 2% NaCl injected at 24 h; LA24, 2% NaCl+0.5 M Lactic Acid injected at 24 h; SL24, 2% NaCl+0.5 M Sodium Lactate injected at 24 h.