Table 2
Sensory attributes of infraspinatus (IS) and gluteus medius (GM) muscles in goats during postmortem chill storage

		Storage time (days)				P value
Parameter	Muscle	0	1	4	7	Storage	Muscle × storage
Juiciness	IS	7.81 ± 0.200a	6.84 ± 0.161b	6.19 ± 0.140b	6.98 ± 0.101b	0.043
	GM	7.73 ± 0.030a	6.70 ± 0.322b	6.10 ± 0.210b	6.89 ± 0.520b	0.023	0.091
	P value	0.101	0.201	0.463	0.110
Tenderness	IS	6.35 ± 0.010a	8.38 ± 0.021bx	8.64 ± 0.010bx	8.60by ± 0.012	0.041
	GM	6.30 ± 0.031a	7.78 ± 0.010by	7.65 ± 0.010by	7.99bx ± 0.011	0.011	0.108
	P value	0.213	0.011	0.019	0.009
Flavor	IS	7.70 ± 0.441	7.12 ± 0.433	7.43 ± 0.842	7.31 ± 0.774	0.876
	GM	7.65 ± 0.532	7.19 ± 0.192	7.19 ± 0.141	7.60 ± 0.671	0.231	0.428
	P value	0.890	0.090	0.080	0.083
Cooked colour	IS	7.22 ± 0.531	7.27 ± 0.231	7.54 ± 0.682	7.80 ± 0.922	0.331
	GM	7.12 ± 0.652	7.87 ± 0.472	7.17 ± 0.701	7.79 ± 0.991	0.234	0.101
	P value	0.392	0.104	0.172	0.106
Overall acceptability	IS	7.51 ± 0.712a	8.33 ± 0.760b	8.03 ± 0.820b	8.03 ± 0.510b	0.025	0.224
	GM	7.52 ± 0.541a	8.45 ± 0.720b	8.05 ± 0.811b	8.03 ± 0.842b	0.043
	P value	0.135	0.111	0.147	0.126