Table 2. Effects of wet-aging time on meat color and shear force of LL and BF muscles from KNBG meat

Color Treatment Days of aging SEM (n=8)
0 5 10 15
CIE L* LL 38.67 38.07 38.14x 36.70 0.53
BF 37.81a 37.84a 36.8aby 36.13b 0.33
SEM 0.49 0.34 0.20 0.63
CIE a* LL 22.52 20.46 21.68 20.48y 1.08
BF 19.75b 21.28b 20.02b 25.03ax 0.63
SEM 1.40 0.73 0.70 0.42
CIE b* LL 11.19 9.86 9.57x 9.80b 0.78
BF 10.39a 9.00b 7.10cy 11.07aa 0.42
SEM 1.05 0.50 0.39 0.20
Shear force (kg.f) LL 5.29a 2.16by 2.23by 3.19by 0.28
BF 4.92 3.58x 4.17x 4.03x 0.38
SEM 0.47 0.15 0.29 0.20
Mean values with different letters within the same row differ significantly (p < 0.05).
Mean values with different letters within the same column differ significantly (p < 0.05).
LL, longissimus lumborum; BF, biceps femoris; KNBG, Korean native black goat.