Table 2. The physicochemical traits of five different meat cuts from KNBG

Items	Cuts					SEM¹⁾
Items	Loin	Hind leg	Neck	Rib	Foreleg	SEM¹⁾
CIE L*	32.48^abc	31.06^bc	30.47^c	34.64^a	34.04^ab	0.90
CIE a*	18.84	18.08	19.39	20.35	19.49	1.00
CIE b*	5.20	4.77	7.13	6.72	6.51	0.88
pH	6.21^b	6.37^ab	6.63^a	6.23^b	6.56^a	0.08
Cooking loss (%)	11.22^b	11.20^b	14.37^a	14.93^a	12.86^ab	0.74
Shear force (kg.f)	4.81	6.04	5.60	5.93	4.31	0.90

n = 5.
Mean values with different letters within the same row differ significantly (p < 0.05).
KNBG, Korean native black goat.