. 2024 Jul 31;66(4):807–833. doi: 10.5187/jast.2023.e85

Table 2. Effects of tenderizers on quality characteristics of semi-dried goat meat jerky.

Items	Treatments¹⁾	Storage period (d)			SEM²⁾
Items	Treatments¹⁾	1	15	30	SEM²⁾
Moisture (%)	NC	39.17^ay	42.67^x	34.50^abz	0.64
	PC	35.67^by	38.33^x	35.50^ay	0.39
	T1	39.33^ax	41.00^x	35.33^ay	0.69
	T2	38.17^ax	39.67^x	33.17^by	1.81
	SEM	0.29	1.71	0.47
Water activity (aw)	NC	0.89^a	0.89	0.88	0.003
	PC	0.89^a	0.89	0.88	0.004
	T1	0.89^a	0.89	0.88	0.004
	T2	0.87^b	0.88	0.87	0.004
	SEM	0.32	0.01	0.002
Shear force (kgf)	NC	9.10^ax	6.14^az	7.74^ay	0.28
	PC	6.87^bx	6.47^ax	5.26^by	0.24
	T1	5.19^cx	4.69^bxy	4.16^cy	0.23
	T2	4.82^cx	3.12^cy	4.53^cx	0.09
	SEM	0.26	0.23	0.18

^a–c

Means with a column with different letters are significantly different (p < 0.05).

^x–z

Means with a row with different letters are significantly different (p < 0.05).

¹⁾

Treatments: NC, synthetic nitrite without tenderizers; PC, natural nitrate without tenderizers; T1, natural nitrate with pineapple powder; T2, natural nitrate with pineapple and tomato powder.

²⁾

p < 0.05.