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

Table 3.

Marinade uptake, color (L*, a*, b*) and shear force value after marinating of culled-dairy-goat meat samples marinated with plant juices and sodium bicarbonate for 60 min

Treatments		Marinade uptake (%)	L*	a*	b*	Shear force (kg)
Juice	SB (%)	Marinade uptake (%)	L*	a*	b*	Shear force (kg)
Non-marinated		–	37.69 ± 1.81^a	10.92 ± 1.40^a	11.84 ± 1.27^a	3.53 ± 0.44^a
Distilled water	0	6.75 ± 0.36^de	32.34 ± 1.43^c	7.34 ± 0.35^cd	11.94 ± 1.18^a	2.28 ± 0.50^b
	1	8.45 ± 0.93^c	30.63 ± 1.01^d	6.52 ± 0.91^cdef	8.83 ± 0.70^bc	2.02 ± 1.00^bc
	3	8.19 ± 0.98^cd	27.76 ± 0.47^f	7.20 ± 0.88^cde	8.58 ± 0.74^bcd	1.38 ± 0.10^d
	5	8.34 ± 1.22^c	28.82 ± 1.19^ef	6.05 ± 0.62^ef	7.18 ± 0.79^e	1.70 ± 0.48^cd
Pineapple juice	0	2.43 ± 0.92^f	37.35 ± 1.26^a	9.30 ± 1.25^b	12.36 ± 1.62^a	1.63 ± 0.35^cd
	1	7.58 ± 1.41^cde	29.95 ± 0.94^de	7.54 ± 0.45^c	9.03 ± 0.73^bc	1.42 ± 0.26^d
	3	7.85 ± 0.82^cd	30.51 ± 0.37^de	5.55 ± 1.14^f	8.14 ± 1.43^de	1.25 ± 0.17^d
	5	7.96 ± 1.82^cd	29.15 ± 1.65^def	6.88 ± 1.35^cde	8.84 ± 1.78^bc	1.41 ± 0.25^d
Ginger juice	0	6.13 ± 1.41^e	34.24 ± 1.59^b	9.27 ± 1.05^b	12.57 ± 1.75^a	1.58 ± 0.11^cd
	1	8.95 ± 0.84^bc	32.75 ± 1.57^bc	7.61 ± 1.02^c	10.07 ± 0.89^b	1.60 ± 0.32^cd
	3	10.31 ± 1.47^ab	29.86 ± 1.52^de	6.29 ± 0.50^def	8.98 ± 0.98^bc	1.36 ± 0.41^d
	5	10.59 ± 1.66^a	29.80 ± 1.50^de	6.05 ± 0.76^ef	7.52 ± 1.70^de	1.33 ± 0.16^d

^a–fMean ± SD Different superscripts within the same column indicate a significant difference (P <0.05), SB sodium bicarbonate