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

Table 6

Functional parameters variation in lamb and goat meat during aging at 4°C.

Parameters	Storage time	Meat type	Mean	Std. error	𝑃 value
pH	1 h	Lamb	6.400	0.068	0.061
		Goat	6.573	0.040
	3 h	Lamb	6.243^b	0.115	0.006
		Goat	6.428^a	0.076
	6 h	Lamb	6.140^b	0.138	0.005
		Goat	6.310^a	0.125
	24 h	Lamb	5.963	0.128	0.307
		Goat	5.878	0.149
Shear force	Day 1	Lamb	12.693^b	0.911	0.003
		Goat	13.225^a	0.968
	Day 3	Lamb	10.110^b	0.637	0.016
		Goat	10.878^a	0.705
	Day 7	Lamb	9.238^b	0.541
		Goat	10.128^a	0.649	0.023
WHC	Day 1	Lamb	3.673^b	0.086	0.031
		Goat	3.815^a	0.078
	Day 3	Lamb	3.365	0.054	0.311
		Goat	3.535	0.057
	Day 7	Lamb	3.010^b	0.087	0.021
		Goat	3.120^a	0.087
𝑎𝑤	Day 1	Lamb	9.715^b	0.041	0.005
		Goat	9.745^a	0.040
	Day 3	Lamb	9.678^b	0.034	0.032
		Goat	9.708^a	0.038
	Day 7	Lamb	9.625^b	0.026	0.046
		Goat	9.675^a	0.032
Drip loss	Day 1	Lamb	5.330^a	0.445	0.016
		Goat	4.980^b	0.418
	Day 3	Lamb	5.970^a	0.490	0.002
		Goat	5.608^b	0.461
	Day 7	Lamb	7.273^a	0.575	0.000
		Goat	7.068^b	0.616
Lightness (𝐿^∗)	Day 1	Lamb	51.778^a	1.420	0.033
		Goat	35.565^b	0.817
	Day 3	Lamb	49.570^a	1.191	0.026
		Goat	36.653^b	1.053
	Day 7	Lamb	47.498^a	0.903	0.026
		Goat	37.943^b	1.402
Redness (𝑎^∗)	Day 1	Lamb	14.143^a	0.394	0.025
		Goat	14.073^b	0.726
	Day 3	Lamb	12.938^b	0.457	0.029
		Goat	13.085^a	0.635
	Day 7	Lamb	11.720^b	0.373	0.025
		Goat	12.088^a	0.750
Yellowness (𝑏^∗)	Day 1	Lamb	13.025^b	0.398	0.014
		Goat	15.295^a	0.533
	Day 3	Lamb	14.133	0.428	0.082
		Goat	16.245	0.426
	Day 7	Lamb	15.353	0.488	0.137
		Goat	17.253	0.526

^a.bValues in column with different superscripts differ significantly (𝑃<0.05).