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

Table 5.

The quality of marinated culled-dairy-goat meat samples with different processes

Parameters	Non-marinated	Distilled water	Pineapple juice				Ginger juice
			Marinating process (Step1:Step2)				Marinating process (Step1:Step2)
			P : BQ	P + SB3: BQ	P : BQ + SB3	P+BQ + SB3	G : BQ	G + SB5: BQ	G : BQ + SB5	G + BQ + SB5
After marinating
Marinade uptake (%)	-	10.65 ± 1.10^b	8.08 ± 1.26^d	9.99 ± 1.99^bc	8.58 ± 1.11^cd	8.00 ± 0.74^d	10.11 ± 1.67^b	12.58 ± 1.78^a	11.51 ± 1.53^ab	8.29 ± 0.92^d
Color L*	40.94 ± 2.02^b	38.44 ± 1.46^c	38.09 ± 1.45^c	33.81 ± 1.60^e	35.69 ± 1.27^d	42.82 ± 1.62^a	40.95 ± 1.63^b	33.97 ± 1.96^e	36.74 ± 1.99^cd	41.96 ± 1.20^ab
a*	10.22 ± 1.62^a	8.20 ± 1.24^b	8.16 ± 1.13^b	8.10 ± 0.94^b	7.49 ± 1.92^b	7.87 ± 1.84^b	8.00 ± 0.94^b	7.96 ± 0.69^b	8.25 ± 1.27^b	7.32 ± 2.46^b
b*	13.15 ± 1.09^bc	14.39 ± 1.18^ab	14.42 ± 2.06^ab	12.61 ± 1.80^c	13.48 ± 1.05^bc	13.04 ± 0.84^bc	15.84 ± 1.53^a	12.31 ± 0.97^c	15.60 ± 1.23^a	12.84 ± 1.18^c
Shear force (kg)	5.97 ± 0.97^abc	4.70 ± 1.37^bcd	7.02 ± 2.35^a	3.59 ± 1.22^d	4.69 ± 1.92^bcd	4.23 ± 1.11^cd	6.45 ± 2.03^ab	4.34 ± 1.07^bcd	3.70 ± 2.66^d	3.49 ± 0.29^d
After cooking
Cooking loss (%)	35.12 ± 2.25^a	24.26 ± 2.72^b	22.75 ± 1.22^b	11.37 ± 2.10^d	8.56 ± 1.87^e	13.36 ± 1.04^d	19.05 ± 2.70^c	6.63 ± 1.53^e	8.70 ± 1.47^e	13.21 ± 0.95^d
Color L*	53.16 ± 1.55^a	49.52 ± 2.88^b	54.54 ± 0.75^a	46.29 ± 1.20^c	49.07 ± 2.51^b	44.73 ± 1.74^cd	50.09 ± 2.69^b	43.45 ± 1.76^de	44.57 ± 1.39^cd	42.41 ± 1.42^e
a*	6.04 ± 1.24^bc	5.33 ± 0.52^cde	4.21 ± 0.48^e	4.25 ± 1.34^e	4.53 ± 2.02^de	6.88 ± 0.86^ab	5.96 ± 1.42^bc	5.51 ± 0.46^cd	4.54 ± 0.85^de	7.66 ± 0.95^a
b*	16.91 ± 1.36^a	16.14 ± 1.61^ab	14.67 ± 0.64^c	14.46 ± 1.35^c	13.87 ± 0.88^cd	14.26 ± ± ± 1.10^c	16.55 ± 0.96^a	16.02 ± 1.05^ab	15.00 ± 0.92^bc	13.10 ± 1.71^d
Texture profile analysis
Hardness (kg)	11.75 ± 2.80^a	5.98 ± 2.19^bcd	5.26 ± 1.33^bcd	4.53 ± 0.78^cd	4.10 ± 0.96^d	5.30 ± 0.84^bcd	5.80 ± 1.17^b	6.80 ± 1.64^bc	6.33 ± 1.32^bcd	6.04 ± 0.94^bcd
Springiness (cm)	0.81 ± 0.07^de	0.81 ± 0.14^bcd	0.68 ± 0.11^de	0.75 ± 0.17^cde	0.64 ± 0.10^e	0.89 ± 0.07^bcd	0.79 ± 0.11^abc	0.87 ± 0.05^ab	0.89 ± 0.07^ab	0.96 ± 0.09^a
Cohesiveness	0.70 ± 0.05^bcd	0.68 ± 0.04^abc	0.55 ± 0.04^d	0.61 ± 0.07^cd	0.56 ± 0.07^d	0.67 ± 0.04^abc	0.67 ± 0.04^ab	0.71 ± 0.02^ab	0.70 ± 0.02^abc	0.74 ± 0.02^a
Chewiness (kg.cm)	5.39 ± 1.67^a	3.29 ± 1.20^bcd	1.99 ± 0.58^ef	2.06 ± 0.66^ef	1.53 ± ± ± 0.64^f	2.54 ± 0.75^cde	3.04 ± 0.76^ab	4.23 ± 1.30^abc	3.92 ± 0.94^def	3.31 ± 1.06^bcd

P pineapple juice, G ginger juice, BQ barbecue sauce, SB3 3% sodium bicarbonate, SB5 5% sodium bicarbonate

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