Table 3. Water holding capacity (WHC), cooking yield, and shear force of black goat jerky marinated in various spices

Traits	Treatments
	Control	RO	BA	GI	TU	GA
WHC (%)	40.49±2.19ab	31.57±2.49bc	33.95±1.03bc	45.46±5.09a	35.96±2.13bc	38.73±2.02abc
Cooking yield (%)	40.07±1.06	39.51±1.59	40.51±1.54	42.54±1.19	41.13±1.32	40.67±1.32
Shear force (N)	78.48±1.97bc	86.56±2.79a	84.60±1.03ab	75.16±4.40d	77.43±0.67d	79.99±1.69bc

All values are mean±SD.
Mean values in the same row with different letters are significantly different (p<0.05).
Control, non-spice; RO, black goat jerky marinated with rosemary; BA, black goat jerky marinated with basil; GI, black goat jerky marinated with ginger; TU, black goat jerky marinated with turmeric; GA, black goat jerky marinated with garlic.