Table 5 Cooking loss and drip loss of marinated samples during storage

Sample¹⁾	Cooking loss of marinated samples			Drip loss of marinated samples
Sample¹⁾	Day 0	3rd day	6th day	Day 0	3rd day	6th day
C1	37.80^dx±0.00	36.40^cy±0.88	36.12^dy±0.80	2.25^ax±0.34	5.01^dy±0.79	7.79^ez±0.81
LA1	34.40^ax±0.10	34.90^bx±0.29	29.42^ay±0.26	2.43^ax±0.90	5.81^dy±0.56	7.40^ez±0.68
SL1	35.31^bx±0.90	35.10^bx±0.95	32.82^by±0.81	1.87^ax±0.36	5.68^dy±0.60	7.60^ez±0.73
C24	36.82^cx±1.14	36.11^cx±0.71	35.90^dx±0.35	2.27^ax±0.82	4.14^cxy±1.01	5.83^dy±0.93
LA24	35.90^bx±0.17	34.62^by±0.98	34.40^cy±0.47	2.23^ax±0.16	4.20^cxy±0.33	5.73^dy±0.31
SL24	34.84^bx±0.69	33.91^ay±0.78	33.50^by±0.74	1.90^ax±0.13^a	3.18^by±0.38^b	4.59^cxy±0.37

^a-d Means with the different letter in the same column are significantly different (p<0.05).
^x-z Means with the different letter in the same row are significantly different (p<0.05).
¹⁾ 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.