The sample pH was recorded by direct insertion of a glass pH electrode EC – 2010 -11 (Refex sensors Ltd., Westport, Co. Mayo, Ireland) in to the meat. Water analysis was determined by weight loss after overnight oven drying at 103± 2 °C (AOAC, 1990). NaCl content was determined by standard titrimetric Volhard method (Kirk & Sawyer, 1991).