Skip to main content
. 2019 Nov 13;8(11):571. doi: 10.3390/foods8110571

Figure 3.

Figure 3

Warner–Bratzler shear force (A), sarcomere length (B), and myofibrillar fragmentation index (C) of goat meat LT muscle. Different letters in the figure indicate significant differences for days post mortem (a–c) and slaughter age (A–B) (p < 0.05).