Table 3. Fiber cross-sectional area, sarcomere length, cooking yield, and shear force of black goat triceps brachii with various temperatures of sous-vide treatment

Traits	55°C	60°C	65°C	SEM
Fiber cross-sectional area (μm²)	1,185.87^a	635.84^c	816.09^b	49.88
Sarcomere length (μm)	2.12^a	1.23^c	1.82^b	0.08
Cooking yield (%)	91.34^a	88.66^b	82.54^c	1.43
Shear force (N)	98.86^a	66.40^b	65.26^b	5.63

Means in the same row with different letters are significantly different (p<0.05).
SEM, standard error of the means.