Research Article
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 | | Lamb | Goat | Day 1 | Day 3 | Day 7 | Day 1 | Day 3 | Day 7 |
| Control (NES) | 18 |
c | |
d | | |
a | 50 volt (LVES) | 6 |
b | |
c | | |
b | 100 volt (MVES) | 6 |
a | |
b | | |
b | 250 volt (HVES) | 6 |
d | |
a | | |
c | | 36 |
*
| NS |
**
| NS | NS |
*
|
|
|
a.bValues in column with different superscripts differ significantly (), (*): , (**): , (***): , (NS): not significant ().
|