Table 6. Effects of wet-aging time on microbial count (Log CFU/g) of LL and BF muscles from KNBG meat

Item	Treatment	Days of aging				SEM (n=8)
Item	Treatment	0	5	10	15	SEM (n=8)
Total bacteria	LL	5.29^cx	3.72^dx	5.94^b	6.96^ay	0.05
	BF	4.19^cy	3.28^dy	5.79^b	7.24^ax	0.08
	SEM	0.08	0.05	0.05	0.05
Coliform	LL	2.51^d	3.30^cx	5.28^bx	6.40^ax	0.07
	BF	2.50^c	2.28^cy	4.15^by	5.12^ay	0.12
	SEM	0.14	0.09	0.05	0.02

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.