Table 2 Sensory attributes of infraspinatus (IS) and gluteus medius (GM) muscles in goats during postmortem chill storage

Juiciness

IS

7.81 ± 0.200^a

6.84 ± 0.161^b

6.19 ± 0.140^b

6.98 ± 0.101^b

0.043

GM

7.73 ± 0.030^a

6.70 ± 0.322^b

6.10 ± 0.210^b

6.89 ± 0.520^b

0.023

0.091

P value

0.101

0.201

0.463

0.110

Tenderness

IS

6.35 ± 0.010^a

8.38 ± 0.021^bx

8.64 ± 0.010^bx

8.60^by ± 0.012

0.041

GM

6.30 ± 0.031^a

7.78 ± 0.010^by

7.65 ± 0.010^by

7.99^bx ± 0.011

0.011

0.108

P value

0.213

0.011

0.019

0.009

Flavor

IS

7.70 ± 0.441

7.12 ± 0.433

7.43 ± 0.842

7.31 ± 0.774

0.876

GM

7.65 ± 0.532

7.19 ± 0.192

7.19 ± 0.141

7.60 ± 0.671

0.231

0.428

P value

0.890

0.090

0.080

0.083

Cooked colour

IS

7.22 ± 0.531

7.27 ± 0.231

7.54 ± 0.682

7.80 ± 0.922

0.331

GM

7.12 ± 0.652

7.87 ± 0.472

7.17 ± 0.701

7.79 ± 0.991

0.234

0.101

P value

0.392

0.104

0.172

0.106

Overall acceptability

IS

7.51 ± 0.712^a

8.33 ± 0.760^b

8.03 ± 0.820^b

8.03 ± 0.510^b

0.025

0.224

GM

7.52 ± 0.541^a

8.45 ± 0.720^b

8.05 ± 0.811^b

8.03 ± 0.842^b

0.043

P value

0.135

0.111

0.147

0.126