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Comparative Quality Traits, Flavor Compounds, and Metabolite Profile of Korean Native Black Goat Meat

DC Field Value Language
dc.contributor.authorAung, Shine Htet-
dc.contributor.authorAbeyrathne, Edirisinghe Dewage Nalaka Sandun-
dc.contributor.authorHossain, Md. Altaf-
dc.contributor.authorJung, Doo Yeon-
dc.contributor.authorKim, Hyun Cheol-
dc.contributor.authorJo, Cheorun-
dc.contributor.authorNam, Ki-Chang-
dc.date.accessioned2024-08-08T01:21:36Z-
dc.date.available2024-08-08T01:21:36Z-
dc.date.created2023-08-14-
dc.date.created2023-08-14-
dc.date.issued2023-
dc.identifier.citationFood Science of Animal Resources, Vol.43 No.4, pp.639-658-
dc.identifier.issn2636-0772-
dc.identifier.urihttps://hdl.handle.net/10371/205391-
dc.description.abstractAlthough goat meat has several health benefits than other red meats but comsumers reluctant it due to its unpleasant flavor. This study aimed to investigate the odorant of goat meat as well as compare the quality traits of meat regarding sex status. The loin meats [non-castrated male (NCM), castrated male (CM), and female (FM)] were collected and stored at 4celcius in a laboratory refrigerator and analyzed on the 1st, 5th, and 8th consecutive days. The moisture content was the lowest and the protein content was highest in FM (p<0.05). Fat and ash content in NCM and FM were similar while lowest in CM. The CIE L* was significantly higher in NCM, but there were no significant differences of CIE a* and CIE b* within groups at initial day. The color intensity increased on the 5th storage day and decreased again after the 8th storage day, except in NCM. NCM displayed the highest thiobarbituric acid reactive substances value (p<0.05), whereas CM displayed a higher pH value than other groups throughout the storage period. Indole levels were the highest in NCM (0.031 mg/kg); however, skatole levels were not significant differences across all treatments (p>0.05). No significant difference was observed in the fatty acid composition between NCM and CM (p>0.05), whereas a significant difference was observed in FM (p<0.05). Most of the water-soluble metabolites showed significant differences between sexes. Overall, sex status effects on quality properties of meat and castration can improve the overall sensory acceptance by reducing goaty flavor of Korean native black goat meat.-
dc.language영어-
dc.publisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES-
dc.titleComparative Quality Traits, Flavor Compounds, and Metabolite Profile of Korean Native Black Goat Meat-
dc.typeArticle-
dc.identifier.doi10.5851/kosfa.2023.e25-
dc.citation.journaltitleFood Science of Animal Resources-
dc.identifier.wosid001030179800007-
dc.identifier.scopusid2-s2.0-85171467188-
dc.citation.endpage658-
dc.citation.number4-
dc.citation.startpage639-
dc.citation.volume43-
dc.identifier.kciidART002975907-
dc.description.isOpenAccessY-
dc.contributor.affiliatedAuthorJo, Cheorun-
dc.type.docTypeArticle-
dc.description.journalClass1-
dc.subject.keywordPlusWATER-SOLUBLE PRECURSORS-
dc.subject.keywordPlusCARCASS CHARACTERISTICS-
dc.subject.keywordPlusGROWTH-PERFORMANCE-
dc.subject.keywordPlusADIPOSE-TISSUE-
dc.subject.keywordPlusNUTRITIVE-VALUE-
dc.subject.keywordPlusEATING QUALITY-
dc.subject.keywordPlusBEEF FLAVOR-
dc.subject.keywordPlusFATTY-ACIDS-
dc.subject.keywordPlusBOAR TAINT-
dc.subject.keywordPlusIN-VITRO-
dc.subject.keywordAuthorblack goat meat-
dc.subject.keywordAuthorsexes-
dc.subject.keywordAuthorgoaty flavor-
dc.subject.keywordAuthorwater-soluble metabolites-
dc.subject.keywordAuthorindole-
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  • College of Agriculture and Life Sciences
  • Department of Agricultural Biotechnology
Research Area Analysis, evaluation, and development of quality and process of animal-origin foods, Development of non-thermal process for improvement of safety of animal-origin foods, Understanding of muscle biology and cultured muscle production

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