Table 6. Sensory evaluation of black goat jerky marinated in various spices

Traits	Treatments
Traits	Control	RO	BA	GI	TU	GA
Color	8.58±0.77	8.53±0.84	8.71±0.82	8.77±0.85	8.09±0.99	8.50±0.89
Flavor	7.54±0.42^b	8.09±1.01^ab	8.01±1.14^ab	8.59±1.07^a	7.91±1.04^ab	8.24±1.18^ab
Texture	8.50±0.89	8.70±0.90	8.53±1.00	8.86±0.90	8.72±0.97	8.86±1.02
Aroma	7.37±0.74^b	8.29±0.92^ab	8.01±0.91^ab	8.49±1.15^a	8.19±1.17^ab	8.49±1.21^a
Goaty-flavor	7.06±0.45^b	8.14±1.05^a	7.97±1.29^ab	8.63±1.03^a	8.21±1.03^a	8.29±1.05^a
Overall acceptability	7.44±0.50^b	8.32±1.06^ab	8.06±0.92^ab	8.66±1.08^a	8.34±0.83^ab	8.23±1.23^ab

The evaluation scores range from 1 to 10, where 10 represents the ‘best’ and 1 represents the ‘worst’.
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.