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

Table 3. Effects of tenderizers on colour attributes, pH, microbial safety, and oxidation of semi-dried goat meat jerky.

Treatments¹⁾	Storage period (d)			SEM²⁾
Treatments¹⁾	1	15	30	SEM²⁾
Color
L*
NC	26.60^by	27.63^abx	27.12^bxy	0.15
PC	27.07^ab	27.16^b	27.86^a	0.28
T1	26.61^by	26.95^by	27.85^ax	0.19
T2	27.48^ay	28.39^ax	27.30^aby	0.13
SEM	0.19	0.25	0.14
a*
NC	5.80^cy	6.13^cx	6.19^bx	0.08
PC	9.27^b	9.26^b	9.11^a	0.27
T1	9.76^ax	9.96^ax	9.19^ay	0.16
T2	9.68^ax	9.75^ax	9.13^ay	0.05
SEM	0.12	0.14	0.21
b*
NC	1.06^by	1.63^bx	1.74^bx	0.12
PC	0.98^bz	1.15^cy	2.27^ax	0.03
T1	1.42^az	1.64^by	1.89^abx	0.06
T2	1.36^az	2.88^ax	2.04^aby	0.02
SEM	0.03	0.06	0.1
pH
NC	6.43^ax	6.38^ay	6.39^ay	0.01
PC	6.21^bx	6.18^by	5.87^dz	0.01
T1	6.19^cx	6.07^cy	5.96^cz	0.01
T2	6.18^cx	5.87^dz	6.08^by	0.01
SEM	0.006	0.01	0.007
TPC (Log CFU/g)
NC	2.99^az	3.14^by	4.97^ax	0.01
PC	2.97^abz	3.48^ay	4.92^bx	0.01
T1	2.95^bz	3.13^by	4.89^bx	0.01
T2	2.84^cz	3.11^by	4.68^cx	0.01
SEM	0.01	0.01	0.01
TBARS (mg MDA/kg)
NC	1.49^by	1.54^bcx	1.48^by	0.01
PC	1.63^ay	1.67^ax	1.53^az	0.01
T1	1.35^cy	1.49^cx	1.46^cx	0.02
T2	1.37^cz	1.55^bx	1.44^cy	0.01
SEM	0.02	0.01	0.01

^a–d

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.

TPC, total plate count; TBARS, thiobarbituric acid reactive substances; MDA, malondialdehyde.