Chemically, goat meat had significa

Chemically, goat meat had significantly (P < 0·05) less intramuscular fat and significantly (P < 0·001) more moisture than lamb. The sarcoplasmic protein concentration of the goat meat was significantly (P < 0·001) greater than that of lamb while the myofibrillar protein concentration was similar in the two species.Goat meat was darker red in colour than lamb. It had significantly (P < 0·001) superior water-holding capacity and less cooking losses than lamb. Meat flavour was significantly (P < 0·05) less strong in goat meat than in lamb

結果 (繁體中文) 1:

在化學上，山羊肉顯著著（P <0.05）少肌內脂肪和顯著（P <0.001）比羊肉更多的水分。山羊肉的肌漿蛋白濃度為顯著（P <0.001）大於該羊肉而肌原纖維蛋白濃度在這兩個物種類似。
山羊肉顏色比羊肉深紅色。它顯著著（P <0.001）優良保水能力和比羊肉少烹調損失。肉香味是顯著（P <0.05）少強在山羊肉比羊肉

結果 (繁體中文) 2:

化學上，山羊肉比羊肉的水分顯著（P = 0+05）肌肉脂肪少，水分明顯（P = 0=001）。山羊肉的肉質蛋白濃度明顯高於羊肉（P = 0+001），而兩種肉的肌酸蛋白濃度相似。
羊肉的顏色比羊肉深。它比羊有顯著（ P = 0=001 ）優越的保水能力，烹飪損失更少。肉味明顯（P = 0+05）在羊肉中不如羊肉強

結果 (繁體中文) 3:

從化學成分上看，羊肉肌肉脂肪含量顯著低於羔羊肉（P<0.05），水分含量顯著高於羔羊肉（P<0.001）。羊肉肌漿蛋白含量顯著高於羔羊（P<0.001），而肌纖維蛋白含量在兩種羊肉中相似。
羊肉的顏色比羊肉深紅色。其保水性和蒸煮損失均顯著優於羔羊（P<0.001）。羊肉風味顯著低於羊肉（P<0.05）