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http://dx.doi.org/10.5762/KAIS.2020.21.11.435

Effects of Raising Periods on Physicochemical Meat Properties of Korean Native Black Goat  

Kim, Kwan-Woo (Animal Genetic Resources Research Center, National Institute of Animal Science, RDA)
Kim, Hye-Jin (Department of Applied Animal Science, College of Animal Life Science, Kangwon National University)
Lee, Jinwook (Animal Genetic Resources Research Center, National Institute of Animal Science, RDA)
Lee, Eun-Do (Animal Genetic Resources Research Center, National Institute of Animal Science, RDA)
Kim, Dong-Kyo (Animal Genetic Resources Research Center, National Institute of Animal Science, RDA)
Lee, Sung-Soo (Animal Genetic Resources Research Center, National Institute of Animal Science, RDA)
Jang, Aera (Department of Applied Animal Science, College of Animal Life Science, Kangwon National University)
Lee, Sang-Hoon (Animal Genetic Resources Research Center, National Institute of Animal Science, RDA)
Publication Information
Journal of the Korea Academia-Industrial cooperation Society / v.21, no.11, 2020 , pp. 435-442 More about this Journal
Abstract
This study was conducted to investigate the effect of different raising periods (24 and 48 months) on the physico-chemical quality and fatty acid composition of meat from Korean native black goats. In terms of proximate composition, the meat from the 24-month age-group of the goats contained lower moisture and protein content and higher fat and ash content than that from the 48-month age-group. With an increase in age, moisture and protein content increased, whereas fat and ash content decreased. The pH was higher as was the cooking loss in the meat from the 24-month age-group than in the meat from the 48-months age-group (p < 0.05). However, there was no significant difference in the water-holding capacity and shear force of the meat from the two breeding periods (p > 0.05). A color analysis showed that the meat from the 24-month age-group had higher L*, a*, and b* values than the 48-month age-group (p < 0.05). The fatty acid composition and palmitic acid content increased with an increase in rearing periods, whereas stearic acid and oleic acid content decreased. The proportion of saturated and unsaturated fatty acid content was lower and higher, respectively, at 24 months of age and 48 months of age (p < 0.05).
Keywords
Korean black goat; Raising periods; Proximate compositon; Meat quality; Fatty acid;
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Times Cited By KSCI : 8  (Citation Analysis)
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