Meat Quality Characteristics of the Four Major Muscles from Korean Native Black Goat

• Published in: Journal of Agriculture & Life Science Vol. 52; no. 1; pp. 37 - 44
• Main Authors: Lee, Jung-Gyu, Jeong, Woo-Chul, Joo, Seon-Tea
• Format: Journal Article
• Language: English
• Published: 농업생명과학연구원 28.02.2018
• Subjects: 자연과학일반
• ISSN: 1598-5504; 2383-8272
• DOI: 10.14397/jals.2018.52.1.37

The aim of this research was to investigate the anatomical location of muscles and their meatquality traits, including muscle pH, water-holding capacity, meat color, tenderness, and sarcomerelength, of Korean native black goat(KNBG). Five male KNBGs of 18 months of age wereslaughtered and four major muscles-longissimus dorsi(LD), psoas major(PM), semimembranosus(SM), and gluteus medius(GM)-were sampled to determine proximate analysis and meat qualitytraits. There were no significant(p>0.05) differences in chemical components among the fourmuscles. The water-holding capacity(WHC) of the four muscles was significantly(p<0.05) affectedby muscle type, although the pHu and meat color were not significantly(p>0.05) different amongthe 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 suggestthat the lower shear force of PM muscle is due to its longer sarcomere length. KCI Citation Count: 0