References
- S. H. Lee, J. Lee, D. Jeon, S. S. Lee, S. Kim, K. W. Kim, "Morphological characteristics and growth performance of Korean native black goats", Journal of Korea Academia-Industrial cooperation Society, Vol. 20, No. 8, pp. 149-155, 2019. DOI: https://doi.org/10.5762/KAIS.2019.20.8.149
- S. S. Lee, S. W. Kim, K. W. Kim, H. Y. Cho, C. Y. Cho, S. H. Yeon, T. J. Choi, "Growth curve parameters for body weight by sex in Korean native goat", Annals of Animal Resource Sciences, Vol. 27, No. 3, pp. 152-158, 2016. DOI : https://doi.org/10.12718/AARS.2016.27.3.158
- Y. S. Son, "Production and uses of Korean native black goat", Small Ruminant Research, Vol. 34, No. 3, pp. 303-308, 1999. DOI: https://doi.org/10.1016/S0921-4488(99)00081-4
- O. A Young,. T. J. Braggins, "Sheepmeat odour and flavou. In: Flavour of meat, meat products and seafoods", F. Shahide (Ed.), pp. 101-130, London: Chapman & Hall, 1998.
- J. O. Kim, M. N. Kim, Y. L. Ha, " Processing of Korean black goat meat to remove goaty flavor", Food Science Biotechnology, Vol. 2, No. 1, pp. 26-29, 1993.
- Pitchford, P. Healing with Whole Foods - Oriental Tradition and Modern Nutrition. North Atlantic Books, Berkeley, CA, 1993, p. 338.
- A. Louca, S. Economides, J. Hancock, "Effects of castration on growth rate, feed conversion efficiency and carcass Quality in Damascus goats", Journal Of Animal Science, Vol. 24, No. 3, pp. 387-391, 1977. DOI: https://doi.org/10.1017/S0003356100011892
- V. Banskalieva, T. Sahlu, A. L. Goetsch, "Fatty acid composition of goat muscles and fat depots: a review", Small Ruminant Research, Vol. 37, No. 3, pp. 255-268, 2000. DOI: https://doi.org/10.1016/S0921-4488(00)00128-0
- G. H. Kang, S. H. Cho, P. N. Seong, B. Y. Park, S. W. Kim, D. H. Kim, Y. J. Kim, S. M. Kang, K. M. Park, "Effects of high pressure processing on fatty acid composition and volatile compounds in Korean native black goat meat", Meat Science, Vol. 94, No. 4, pp. 495-499, 2013. DOI: https://doi.org/10.1016/j.meatsci.2013.03.034
- S. W. Kim, S. B. Park, M. J. Kim, D. H. Kim, D. G. Yim, "Effects of different levels of concentrate in the diet on physicochemical traits of Korean native black goat meats", Korean Journal for Food Science of Animal Resources, Vol. 34, No. 4, pp. 457-463, 2014. DOI: http://dx.doi.org/10.5851/kosfa.2014.34.4.457
- S. Hwangbo, "Effects of the grazing and barn feeding system on growth performance and carcass characteristics in Korean black goats", Journal of Agriculture & Life Science, Vol. 48, No. 2, pp. 123-131, 2014. DOI: https://doi.org/10.14397/jals.2014.48.2.123
- R. Islam, S. M. E. Rahman, M. Khan, S. Akhter, M. M. Hossain, T. Ding, J. M. Kim, D. H. Oh, "Quality determination of different wholesale cuts of goat carcass at different ages", Journal of Food Hygiene and Safety, Vol. 25, No. 3, pp. 251-257, 2010.
- O. Mahgoup, A. J. Khan, R. S. Al-Maqbaly, J. N. Al-Sabahi, K. Anna-malai, N. M. Al-sakry, "Fatty acid composition of muscle and fat tissues off Omani Jebel Akhdar goats of different sexes and weights", Meat Science, Vol. 61, No. 4, pp. 381-387, 2002. DOI: https://doi.org/10.1016/S0309-1740(01)00208-X
- C. N. Sing, S. Saikia, D. K. Bruah, "Effect of method of castration on carcass characteristics of male kids", J. Assam Vet. Coun., Vol. 6, pp. 33-33,1996.
- H. J. Kim, H. J., Kim, A. Jang, "Nutritional and antioxidative properties of black goat meat cuts", Asian-Australas J. Anim. Sci., Vol. 32, No. 9, pp. 1423-1429, 2019. DOI: https://doi.org/10.5713/ajas.18.0951
- S. H. Choi, Y. M. Cho, M. J. Kim, H. S. Chai, J. W. Lee, Y. G. Kim, "Effect of castration and searing of musk gland on growth performance and meat quality of Korean native black goat", Journal of Animal Science and Technology, Vol. 42, No. 6, pp. 891-896, 2000.
- AOAC. 1995. Official methods of analysis. 6th ed. association of official analytical Chemists, Washington, DC.
- H. J. Kim, H. J. Kim, J. Jeon, K. C. Nam, K. S. Shim, J. H. Jung, A. Jang, "Comparison of the quality characteristics of chicken breast meat from conventional and animal welfare farms under refrigerated storage", Poultry Science, Vol. 99, No. 3, pp. 1788-1796, 2020. DOI: https://doi.org/10.1016/j.psj.2019.12.009
- K. W. Kim, H. J. Kim, E. D. Lee, D. K. Kim, J. Lee, S. S. Lee, A. Jang, S. H. Lee, "Comparison of meat quality characteristics and aromatic substances of Korean native black goat ribs by different sex", Journal of Food and Nutrition Research, Vol. 8, No. 10, pp. 585-590, 2020. DOI: http://doi.org/10.12691/jfnr-8-10-7
- S. A. Babiker, I. A. El Khider, S. A. Shafie, "Chemical composition and quality attributes of goat meat and lamb", Meat Science, Vol. 28, No. 4, pp. 273-277, 1990. DOI: https://doi.org/10.1016/0309-1740(90)90041-4
- E. Huff-Lonergan, S. M. Lonergan, "Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes", Meat Science, Vol. 71, No. 1, pp. 194-204, 2005. DOI: https://doi.org/10.1016/j.meatsci.2005.04.022
- R. R. Hodgson, K. E. Belk, J. W. Savell, H. R. Cross, F. L. Williams, "Develop meat of a quantitative quality grading system for mature cow carcasses", Journal of Animal Science, Vol. 70, No. 6, pp. 1840-1847, 1992. DOI: https://doi.org/10.2527/1992.7061840x
- A. Serrano, S. Cofrades, F. Jimenez-Colmenero, "Characteristics of restructured beef steak with different proportions of walnut during frozen storage", Meat Science, Vol. 72, No. 1,m pp. 108-115, 2006. https://doi.org/10.1016/j.meatsci.2005.06.008
- S. Cho, S. M. Kang, P. Seong, G. Kang, Y. Kim, J. Kim, S. Lee, S. Kim, "Effect of aging time on physicochemical meat quality and sensory property of hanwoo bull beef", Korean Journal for Food Science of Animal Resources, Vol. 36, No. 1, pp. 68-76, 2016. DOI: https://doi.org/10.5851/kosfa.2016.36.1.68
- K. C. Lee, N. H. Park, J. Jeong, S. S. Lee, Y. S. Oh, K. H. Baek, K. K. Jung "Effects of castration and slaughtering ages on physico-chemical characteristics of hanwoo M. Longissimus dorsi", Journal of Animal Science and Technology, Vol. 46, No. 2, pp. 165-172, 2004. DOI: https://doi.org/10.5187/JAST.2004.46.2.165
- Y. W. Park, A. C. Washington, "Fatty acid composition of goat organ and muscle meat of alpine and nubian breeds", Journal of Food Science, Vol. 58, No. 2, pp. 245-253, 1993. DOI: https://doi.org/10.1111/j.1365-2621.1993.tb04248.x