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.