Table 2.
Mean and standard errors of water activity (a w) values in lamb and goat meat during aging at 4°C.
| Group | n | Lamb | Goat | ||||
|---|---|---|---|---|---|---|---|
| Day 1 | Day 3 | Day 7 | Day 1 | Day 3 | Day 7 | ||
| Control (NES) | 18 | 9.60 ± 0.052c | 9.58 ± 0.044b | 9.55 ± 0.014b | 9.63 ± 0.027b | 9.60 ± 0.024b | 9.58 ± 0.044 |
| 50 volt (LVES) | 6 | 9.72 ± 0.035b | 9.69 ± 0.061ab | 9.64 ± 0.022a | 9.75 ± 0.055ab | 9.71 ± 0.035ab | 9.69 ± 0.056 |
| 100 volt (MVES) | 6 | 9.75 ± 0.035b | 9.73 ± 0.061a | 9.67 ± 0.022a | 9.79 ± 0.055a | 9.75 ± 0.035a | 9.71 ± 0.056 |
| 250 volt (HVES) | 6 | 9.79 ± 0.035a | 9.71 ± 0.061a | 9.64 ± 0.022a | 9.81 ± 0.055a | 9.77 ± 0.035a | 9.72 ± 0.056 |
| P | 36 | ** | * | * | * | * | NS |
a.bValues in column with different superscripts differ significantly (P < 0.05), (*): P < 0.05, (**): P < 0.01, (***): P < 0.001, (NS): not significant (P > 0.05).