Table 3.

Comparison of physical properties of goose meat at different marketable ages.

Item	pH45 min	pH24 h	Meat color			Pressing loss (%)	Shear force (N)
			L*	a*	b*
70 d
Breast	6.02 ± 0.19	5.61 ± 0.04c	47.58 ± 2.37a	14.93 ± 1.60b	7.72 ± 2.29	20.58 ± 2.53b	24.48 ± 1.52
Leg	5.81 ± 0.09	5.63 ± 0.03c	42.83 ± 2.15b	17.00 ± 0.22a,b	7.77 ± 0.60	24.51 ± 0.99a	41.13 ± 3.88
90 d
Breast	6.08 ± 0.07	5.61 ± 0.04c	39.29 ± 1.18c	19.16 ± 1.43a	6.31 ± 1.29	19.90 ± 1.84b	27.26 ± 3.09
Leg	5.98 ± 0.10	5.71 ± 0.05b	40.07 ± 1.27b,c	16.96 ± 0.73a,b	7.39 ± 0.58	17.97 ± 1.46b	42.46 ± 1.60
120 d
Breast	6.04 ± 0.18	5.69 ± 0.06b	34.69 ± 1.27d	18.68 ± 1.58a	7.68 ± 1.14	18.81 ± 1.46b	27.56 ± 2.86
Leg	5.94 ± 0.06	5.78 ± 0.07a	39.22 ± 1.57c	18.67 ± 1.10a	8.37 ± 0.53	14.42 ± 1.35c	45.15 ± 4.80
Marketable ages
70 d	5.94 ± 0.19b	5.62 ± 0.04	45.21 ± 3.30	15.96 ± 1.53	7.74 ± 1.50	22.55 ± 2.75	31.62 ± 9.24
90 d	6.04 ± 0.09a	5.66 ± 0.07	39.68 ± 1.18	18.06 ± 1.58	6.85 ± 1.07	18.93 ± 1.82	34.01 ± 8.36
120 d	5.99 ± 0.14a,b	5.74 ± 0.08	36.95 ± 2.79	18.67 ± 1.21	8.03 ± 0.88	16.61 ± 2.72	38.55 ± 9.92
Muscular tissues
Breast	6.05 ± 0.15a	5.63 ± 0.05	40.52 ± 5.84	17.59 ± 2.41	7.24 ± 1.59	19.76 ± 1.89	26.41 ± 2.76b
Leg	5.90 ± 0.11b	5.69 ± 0.07	40.70 ± 2.20	17.54 ± 1.08	7.84 ± 0.65	18.96 ± 4.57	43.25 ± 3.86a
P-value (2-way ANOVA)
Marketable ages	0.033	0.000	0.000	0.006	0.268	0.000	0.148
Muscular tissues	0.001	0.000	0.822	0.940	0.320	0.331	0.000
Marketable ages * Muscular tissues	0.268	0.009	0.002	0.032	0.771	0.003	0.759

^a-dMean ± SE (n = 6) with different superscript are significantly different in the same line (P < 0.05).