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

Table 3

Mean and standard errors of water-holding capacity (WHC) 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	3.50±0.057^c	3.36±0.214	2.81±0.055^d	3.62±0.137	3.41±0.250	2.90±0.112^a
50 volt (LVES)	6	3.57±0.031^b	3.25±0.315	2.94±0.082^c	3.77±0.243	3.48±0.321	3.10±0.210^b
100 volt (MVES)	6	3.74±0.031^a	3.34±0.315	3.08±0.082^b	3.89±0.243	3.58±0.321	3.16±0.210^b
250 volt (HVES)	6	3.88±0.031^d	3.51±0.315	3.21±0.082^a	3.98±0.243	3.67±0.321	3.32±0.210^c
𝑃	36	*	NS	**	NS	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).