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

Table 2

Mean and standard errors of water activity (𝑎_𝑤) values in lamb and goat meat during aging at 4°C.

Group	𝑛	Lamb			Goat
		Day 1	Day 3	Day 7	Day 1	Day 3	Day 7
Control (NES)	18	9.60±0.052^c	9.58±0.044^b	9.55±0.014^b	9.63±0.027^b	9.60±0.024^b	9.58±0.044
50 volt (LVES)	6	9.72±0.035^b	9.69±0.061^ab	9.64±0.022^a	9.75±0.055^ab	9.71±0.035^ab	9.69±0.056
100 volt (MVES)	6	9.75±0.035^b	9.73±0.061^a	9.67±0.022^a	9.79±0.055^a	9.75±0.035^a	9.71±0.056
250 volt (HVES)	6	9.79±0.035^a	9.71±0.061^a	9.64±0.022^a	9.81±0.055^a	9.77±0.035^a	9.72±0.056
𝑃	36	**	*	*	*	*	NS

^a.bValues 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).