. 2020 May 26;58(1):333–342. doi: 10.1007/s13197-020-04546-8

Table 2.

The quality of marinated culled-dairy-goat meat samples with pineapple and ginger juices

Parameters	Non-marinated	Pineapple juice			Ginger juice
		Marinating time (min)			Marinating time (min)
		30	60	90	30	60	90
After marinating
Marinade uptake (%)	–	1.16 ± 0.46^b	1.33 ± 0.61^b	2.25 ± 0.84^a	1.65 ± 0.57^ab	2.00 ± 0.55^a	1.92 ± 0.58^a
Color L*	40.97 ± 2.83^a	35.04 ± 2.93^b	35.29 ± 3.09^b	39.54 ± 3.86^a	38.52 ± 2.12^a	39.66 ± 3.59^a	40.82 ± 2.89^a
a*	9.55 ± 2.14^b	11.37 ± 1.67^a	11.71 ± 1.59^a	9.37 ± 1.80^b	8.77 ± 1.62^b	8.47 ± 1.95^b	9.07 ± 1.60^b
b*	12.40 ± 1.96^ns	12.99 ± 2.51^ns	12.70 ± 2.33^ns	14.09 ± 2.59^ns	14.27 ± 1.61^ns	13.80 ± 1.96^ns	13.42 ± 1.24^ns
Shear force (kg)	6.46 ± 1.74^a	3.23 ± 1.12^bc	3.07 ± 1.04^c	3.80 ± 1.09^bc	4.68 ± 1.61^b	3.97 ± 1.31^bc	3.72 ± 1.22^bc
After cooking
Cooking loss (%)	29.99 ± 2.43^d	43.63 ± 3.23^b	42.04 ± 4.24^b	49.57 ± 3.74^a	34.94 ± 3.59^c	34.84 ± 3.03^c	30.81 ± 2.20^cd
Color L*	49.75 ± 1.50^b	50.50 ± 2.80^ab	48.65 ± 1.36^b	48.10 ± 1.42^b	50.18 ± 3.02^b	52.66 ± 2.18^a	50.09 ± 2.87^b
a*	8.27 ± 1.65^a	6.54 ± 0.86^b	6.24 ± 0.31^b	6.31 ± 0.53^b	7.09 ± 1.05^b	7.30 ± 1.36^ab	6.76 ± 0.88^b
b*	17.61 ± 1.03^a	16.21 ± 1.49^b	15.29 ± 0.99^b	15.41 ± 0.91^b	16.50 ± 1.02^ab	17.49 ± 1.40^a	16.49 ± 0.53^ab
Texture profile analysis
Hardness (kg)	6.75 ± 1.43^a	6.06 ± 1.33^a	4.70 ± 1.12^ab	5.76 ± 1.52^a	6.30 ± 1.63^a	3.53 ± 1.07^b	5.10 ± 1.46^ab
Springiness (cm)	0.67 ± 0.09^ab	0.58 ± 0.04^b	0.67 ± 0.07^ab	0.73 ± 0.08^a	0.57 ± 0.03^b	0.60 ± 0.16^b	0.63 ± 0.07^ab
Cohesiveness	0.63 ± 0.03^a	0.55 ± 0.04^b	0.57 ± 0.05^b	0.54 ± 0.06^b	0.59 ± 0.03^ab	0.63 ± 0.06^a	0.59 ± 0.03^ab
Chewiness (kg.cm)	2.98 ± 0.57^ab	2.32 ± 0.73^ab	1.43 ± 0.67^ab	2.35 ± 1.08^a	2.38 ± 0.98^a	1.21 ± 0.45^b	1.96 ± 0.92^ab

^a–dMean ± SD Different superscripts within the same row indicate a significant difference (P <0.05)

^nsMean ± SD Different superscripts within the same row indicate a non-significant difference (P ≥0.05)