Table 2. pH and color of cured black goat meat marinated in various spices

Traits		Treatments
Traits		Control	RO	BA	GI	TU	GA
pH		6.24±0.03^b	5.96±0.01^e	6.10±0.01^d	6.55±0.02^a	6.15±0.01^c	6.14±0.01^cd
Color	CIE L*	34.25±0.26^b	33.25±0.60^c	33.35±0.22^c	34.05±0.32^bc	36.98±0.45^a	34.50±0.68^b
	CIE a*	7.53±0.08^a	5.17±0.44^b	5.58±0.13^b	7.58±0.26^a	5.47±0.28^b	7.32±0.51^a
	CIE b*	6.37±0.29^c	5.88±0.34^cd	5.65±0.12^d	7.02±0.37^b	12.18±0.33^a	7.30±0.32^b

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.