Table 1. Effects of wet-aging time on meat quality characteristics of LL and BF muscles from KNBG meat

Item Treatment Days of aging SEM (n=8)
0 5 10 15
Ultimate pH LL 5.91by 5.88by 5.96by 6.21ax 0.03
BF 6.08ax 6.07ax 6.04ax 5.93by 0.01
SEM 0.04 0.02 0.01 0.01
WHC (%) LL 87.35 86.35y 87.95 89.95 2.64
BF 79.65c 94.80ax 89.35b 89.40b 0.79
SEM 3.54 0.70 1.21 0.81
Cooking loss (%) LL 8.13 9.31x 6.49 8.94 0.98
BF 9.87a 6.19by 9.52a 9.95a 0.49
SEM 0.43 0.66 1.20 0.56
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.