Table 4 Effect of diet and postmortem storage on physicochemical properties of semimembranosus muscle in goats

Glycogen, mg/g

45 min

1.07^x

1.06^x

1.20^x

0.14

0.549

0.231

24 h

0.52^y

0.54^y

0.67^y

0.07

0.166

P value

0.031

0.010

0.020

pH

45 min

5.90^x

5.95^x

6.05^x

0.07

0.474

0.129

24 h

5.41^y

5.45^y

5.47^y

0.07

0.892

P value

0.045

0.041

0.043

Drip loss, %

1 d

4.31^x

4.38^x

4.32^x

0.32

0.104

0.312

4 d

7.92^y

7.16^y

6.91^y

0.17

0.586

7 d

8.90^z

7.93^z

7.44^z

0.16

0.445

P value

0.032

0.040

0.032

Cooking loss, %

1 d

39.55

38.15

35.67

1.48

0.186

0.147

4 d

36.98

36.68

35.17

1.44

0.303

7 d

32.36

35.01

35.14

0.85

0.411

P value

0.901

0.834

0.789

1 d

1.23^z

1.32^x

1.27^x

0.40

0.703

0.451

Shear force, kg

4 d

0.96^y

0.92^y

0.98^y

0.23

0.794

7 d

0.74^z

0.74^z

0.76^z

0.17

0.234

P  value

0.024

0.012

0.035

Lightness (L*)

1 d

30.82

31.87

32.24

0.70

0.406

0.612

4 d

33.57

32.58

32.55

1.27

0.817

7 d

31.49

30.41

33.09

1.26

0.365

P value

0.701

0.349

0.386

Redness (a*)

1 d

12.59^b

13.74^a

14.66^a

0.40

0.003

0.331

4 d

12.05^b

13.06^ab

14.04^a

0.54

0.041

7 d

12.04

12.38

12.79

0.90

0.948

P value

0.290

0.415

0.332

Yellowness (b*)

1 d

14.36

11.87

12.84

0.77

0.129

0.212

4 d

12.31

13.19

12.69

1.43

0.911

7 d

12.37

13.71

12.69

1.24

0.445

P value

0.347

0.124

0.330