Physicochemical Properties of Black Korean Goat Meat with Various Slaughter Ages

Abstract

This study was conducted to analyze the physicochemical properties of black goat meat according to the slaughter age (3, 6, 9, 12, 24, 36 months). The moisture content tended to decrease, whereas the fat content, pH, and free amino acid composition tended to increase with increasing slaughter age. The collagen content increased significantly with the increasing slaughter age (p < 0.05). The cooking yield showed a tendency to increase up to 12 months of age, and there was no significant difference after 12 months of age. In all mineral contents, the sample for 12 months of age showed higher values than the others. Considering fatty acid composition, the saturated fatty acid content of the 12-month sample had a lower value than the other samples. However, the unsaturated fatty acid of the 12-month sample had higher values than the other samples. Therefore, the best slaughter age for black goats occurs at 12 months of age when nutrition is excellent.

Advances and applications in water retention technology for meat and meat products: Status and future research directions

“…The pH level is a critical factor that influences the extent of protein–water interaction, thereby dictating the magnitude of water loss. (Choi et al ., 2023) conducted a series of experiments on black goat carcasses, wherein they observed that when the pH of the meat reaches the protein isoelectric point, the net protein charge approaches zero. The drop in charge results in a reduction in repulsive forces between protein groups, hence promoting the occurrence of collisions and enhancing the cohesion among protein molecules.…”