Table 4.

Cooking loss, color (L*, a*, b*) and texture profile analysis after cooking of culled-dairy-goat meat samples marinated with plant juices and sodium bicarbonate for 60 min

Treatments		Cooking loss (%)	L*	a*	b*	Texture profile analysis
						Hardness (kg)	Springiness (cm)	Cohesiveness	Chewiness (kg cm)
Juice	SB (%)
Non-marinated		33.17 ± 1.88a	60.21 ± 1.84a	3.75 ± 0.40e	16.78 ± 0.39bc	17.32 ± 1.06a	0.80 ± 0.05ab	0.76 ± 0.02a	9.64 ± 1.23a
Distilled water	0	23.24 ± 0.88c	52.99 ± 1.74c	7.40 ± 0.90a	19.07 ± 0.71a	13.90 ± 2.01b	0.79 ± 0.07ab	0.77 ± 0.02a	8.23 ± 1.35b
	1	12.44 ± 1.61e	49.51 ± 1.88e	5.38 ± 1.15bcde	14.69 ± 0.78d	10.97 ± 1.52c	0.83 ± 0.05ab	0.77 ± 0.03a	7.50 ± 1.40bc
	3	8.78 ± 0.85fg	46.82 ± 1.79fg	7.34 ± 1.80a	15.66 ± 0.75cd	9.65 ± 1.13cd	0.85 ± 0.06a	0.77 ± 0.03a	6.69 ± 1.77cd
	5	8.06 ± 0.90fg	49.16 ± 1.76e	6.67 ± 1.67abc	16.76 ± 0.80bc	10.21 ± 0.71c	0.88 ± 0.04a	0.770.03a	7.76 ± 1.21bc
Pineapple juice	0	26.59 ± 1.20b	55.84 ± 1.34b	4.43 ± 0.21de	15.24 ± 0.62d	7.16 ± 2.67fg	0.68 ± 0.15cd	0.58 ± 0.06c	3.03 ± 1.82gh
	1	12.21 ± 0.60e	51.59 ± 0.68cd	4.17 ± 1.52e	13.28 ± 1.61e	6.87 ± 0.92fg	0.66 ± 0.10cd	0.55 ± 0.06c	2.42 ± 0.90gh
	3	7.73 ± 1.17g	48.87 ± 1.54e	6.61 ± 1.71abc	14.95 ± 1.17d	6.43 ± 0.52fg	0.64 ± 0.16d	0.56 ± 0.09c	2.94 ± 1.60gh
	5	7.38 ± 1.55g	48.36 ± 0.46ef	6.61 ± 1.21abc	14.65 ± 1.12d	5.54 ± 1.13g	0.66 ± 0.18cd	0.56 ± 0.09c	2.08 ± 1.29h
Ginger juice	0	20.39 ± 1.49d	56.95 ± 1.95b	5.12 ± 1.43cde	17.80 ± 1.69ab	7.70 ± 1.63ef	0.74 ± 0.07bc	0.65 ± 0.06c	3.53 ± 1.04fg
	1	9.72 ± 1.92f	50.11 ± 1.75de	6.07 ± 1.74abcd	16.11 ± 1.66cd	8.17 ± 0.56def	0.80 ± 0.04ab	0.70 ± 0.03b	4.89 ± 1.27ef
	3	7.53 ± 1.13g	46.27 ± 0.96g	5.16 ± 1.49cde	15.25 ± 1.18d	9.30 ± 1.32cde	0.85 ± 0.08a	0.69 ± 0.04bc	5.43 ± 1.27de
	5	4.03 ± 1.88h	45.85 ± 1.19g	7.09 ± 1.44ab	15.49 ± 1.31cd	7.61 ± 1.86ef	0.88 ± 0.08a	0.71 ± 0.03b	4.76 ± 1.58ef

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