Effects of Electrical Stimulation on Meat Quality of Lamb and Goat Meat

Table 1

Mean and standard errors of pH values in lamb and goat meat during aging at 4°C.

Group	𝑛	Lamb				Goat
		1 h	3 h	6 h	24 h	1 h	3 h	6 h	24 h
Control (NES)	18	6.54±0.032^a	6.47±0.013^a	6.44±0.052^a	6.19±0.022^a	6.68±0.49^a	6.59±0.55^a	6.58±0.51^a	6.32±0.40^a
50 volt (LVES)	6	6.46±0.023^b	6.36±0.042^b	6.25±0.033^b	6.08±0.032^b	6.58±0.21^b	6.48±0.17^b	6.39±0.39^b	5.79±0.61^b
100 volt (MVES)	6	6.38±0.023^b	6.20±0.042^c	6.08±0.033^c	5.98±0.032^b	6.54±0.21^b	6.41±0.17^b	6.29±0.39^b	5.72±0.61^b
250 volt (HVES)	6	6.22±0.023^c	5.94±0.042^d	5.79±0.033^d	5.60±0.032^b	6.49±0.21^c	6.23±0.17^c	5.98±0.39^c	5.68±0.61^b
𝑃	36	*	***	***	***	**	**	***	***

^a.b Values in column with different superscripts differ significantly (𝑃<0.05), (*): 𝑃<0.05, (**): 𝑃<0.01, (***): 𝑃<0.001, (NS): not significant (𝑃>0.05).