Table 2. Nucleotide-related compounds and sugars of goat meat cooked by different cooking methods

Compounds	Raw	GR	SV	MW
Nucleotides (mg/100 g)
ATP	ND	ND	ND	ND
ADP	0.26±0.09	ND	ND	ND
AMP	10.56±2.01^a	5.63±0.55^b	5.45±0.53^b	3.59±0.62^c
IMP	102.05±10.15^a	66.29±5.92^b	50.01±5.11^c	34.34±6.06^d
GMP	5.12±0.49^a	0.66±0.20^c	1.01±0.22^b	0.54±0.19^c
Inosine	99.02±8.90^a	50.13±7.01^b	56.56±4.99^b	50.22±5.61^b
Adenosine	2.15±0.24^c	14.99±3.04^ab	16.22±3.55^a	10.15±2.01^b
Guanosine	0.15±0.03^a	ND	0.06±0.01^b	ND
Hypoxanthine	3.21±0.25^c	12.88±1.91^a	4.06±0.20^b	3.15±0.52^c
Xanthine	0.06±0.01^d	3.59±0.20^b	0.15±0.03^c	10.66±0.21^a
Total nucleotides	222.58±19.55^a	154.19±15.44^b	133.52±10.01^bc	112.69±15.92^c
Sugars (μmol/g)
Maltose	9.14±1.02^a	3.97±0.68^b	4.01±1.11^b	3.40±0.94^b
Glucose	149.00±12.22^a	50.36±7.12^c	80.14±7.07^b	60.07±6.55^c
Mannose	33.25±3.01^a	14.19±2.45^b	17.08±2.68^b	15.33±2.16^b
Fructose	99.01±5.59^a	24.92±5.55^c	55.35±4.02^b	45.26±6.01^b
Ribose	20.19±2.04^a	5.01±0.48^d	10.12±1.13^b	7.45±0.75^c
Total sugars	310.59±22.55^a	98.45±15.09^d	166.70±16.16^b	131.51±14.88^c

Data are expressed as mean±SD (n=3).
Raw: Raw/uncooked goat meat.
GR, SV, MW: Goat meat cooked by grilling, sous-vide boiling, and microwave heating, respectively.
Different lowercase superscripts in the same row indicate significant differences between samples (p<0.05).
ATP, adenosine 5′-triphosphate; ADP, 5′-diphosphate; AMP, adenosine 5′-monophosphate; IMP, inosine 5′-monophosphate; GMP, guanosine 5′-monophosphate; ND, not detected.