Meat Quality Characteristics of the Four Major Muscles from Korean Native Black Goat
(주)코리아스칼라
- 최초 등록일
- 2023.04.05
- 최종 저작일
- 2018.02
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서지정보
ㆍ발행기관 : 경상대학교 농업생명과학연구원
ㆍ수록지정보 : 농업생명과학연구 / 52권 / 1호
ㆍ저자명 : Jung-Gyu Lee, Woo-Chul Jeong, Seon-Tea Joo
목차
Introduction
Materials and Methods
1 Animals and muscle sampling
2 Proximate Analysis
3 Muscle pH
4 Meat color(CIE L*a*b*)
5 Water-holding capacity(WHC)
6 Meat tenderness(Shear force)
7 Sarcomere length
8 Statistical analysis
Results and Discussion
Acknowledgement
References
영어 초록
The aim of this research was to investigate the anatomical location of muscles and their meat quality traits, including muscle pH, water-holding capacity, meat color, tenderness, and sarcomere length, of Korean native black goat(KNBG). Five male KNBGs of 18 months of age were slaughtered and four major muscles-longissimus dorsi(LD), psoas major(PM), semimembranosus (SM), and gluteus medius(GM)-were sampled to determine proximate analysis and meat quality traits. There were no significant(p>0.05) differences in chemical components among the four muscles. The water-holding capacity(WHC) of the four muscles was significantly(p<0.05) affected by muscle type, although the pHu and meat color were not significantly(p>0.05) different among the four muscles. The Warner-Bratzler shear force of PM(4.07 kg/㎠) was significantly(p<0.05) lower than that of SM(5.57 kg/㎠) muscle. In addition, the sarcomere length of PM(1.99 ㎛) was significantly(p<0.05) longer than that of SM(1.72 ㎛) and LD (1.76 ㎛). Results suggest that the lower shear force of PM muscle is due to its longer sarcomere length.
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