Table 2.

Main physical and chemical properties of goat meat obtained from Saanen breed (SB) and Teramana breed (TB)

Trait	SB	TB	p-value
pH451)	6.42±0.03	6.33±0.08	ns
pH241)	5.88±0.12	5.82±0.06	ns
Drip loss (%)	1.93±0.24	2.08±0.37	ns
Cooking loss (%)	23.89±2.93	22.92±3.83	ns
L*2)	17.70±1.66	17.54±2.12	ns
a*2)	0.66±0.08	0.31±0.05	**
b*2)	3.03±0.53	3.11±0.49	ns
Chemical composition (%)
Moisture	77.07±4.13	78.63±2.60	ns
Dry matter (DM)	22.97±4.13	21.27±2.60	ns
Total lipids3)	6.87±0.84	7.00±0.69	ns

All data are reported as mean±standard deviation (SD).

¹⁾pH₄₅, pH 45 min post mortem; pH₂₄, pH 24 hours post mortem.

²⁾L*, lightness; a*, redness; b*, yellowness.

³⁾Data are reported on a dry matter (DM) basis.

^ns, not significant;

^**p<0.01.