Table 2.
Effects of the EOC on quality traits of goat’s LM.
| Item | Group | SEM | P-value | ||
|---|---|---|---|---|---|
| 0 mg | 52 mg | 91 mg | |||
| pH1 | 6.62 | 6.61 | 6.54 | 0.07 | 0.90 |
| pH24 | 6.25 | 6.23 | 6.36 | 0.11 | 0.91 |
| L* | 49.94 | 49.71 | 50.16 | 0.18 | 0.67 |
| a* | 8.46 | 4.71 | 5.51 | 0.81 | 0.13 |
| b* | 12.99 | 12.51 | 12.82 | 0.16 | 0.57 |
| Cooking loss (%) | 14.69 | 15.84 | 18.09 | 1.36 | 0.65 |
| Water-holding capacity (%) | 5.56 | 8.24 | 4.79 | 1.08 | 0.45 |
| Cooked meat percentage (%) | 25.71b | 31.38b | 40.72a | 2.53 | 0.02 |
| Drip loss (%) | 5.52 | 4.55 | 6.93 | 0.75 | 0.50 |
SEM = standard error measurement. a,bMeans with different superscripts differ significantly (P < 0.05).