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

Table 6.

Sensory attributes of barbecued culled-dairy-goat meat

Treatments	Attributes
(Step1:Step2)	Appearance	Color	Texture	Flavor	Overall acceptance
BQ (Control)	7.27 ± 1.10^ab	6.87 ± 1.30^ab	6.53 ± 1.30^b	7.33 ± 1.40^a	7.27 ± 1.10^a
P: BQ + SB3	7.33 ± 1.29^a	7.07 ± 1.58^a	7.87 ± 1.19^a	7.80 ± 1.15^a	7.80 ± 1.32^a
G: BQ + SB5	6.67 ± 1.18^b	6.20 ± 1.70^b	6.93 ± 1.16^b	4.93 ± 2.15^b	5.60 ± 1.88^b

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

^a-bMean ± SD Different superscripts within the same column indicate a significant difference (P <0.05)