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.