Analyses of the physicochemical and sensory characteristics of black goat triceps brachii muscle based on slaughter age
In this study, we aimed to analyze the effects of slaughter age on black goat meat's physicochemical and nutritional characteristics. Goats (age: 3, 6, 9, 12, 24, and 36 months) reared under identical conditions were used in this study. The key parameters were analyzed, including color, cooking...
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Elsevier
2024-12-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524007934 |
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| author | Sol-Hee Lee Hack-Youn Kim |
| author_facet | Sol-Hee Lee Hack-Youn Kim |
| author_sort | Sol-Hee Lee |
| collection | DOAJ |
| description | In this study, we aimed to analyze the effects of slaughter age on black goat meat's physicochemical and nutritional characteristics. Goats (age: 3, 6, 9, 12, 24, and 36 months) reared under identical conditions were used in this study. The key parameters were analyzed, including color, cooking yield, shear force, free amino acid (FAA) levels, free fatty acid levels, and sensory attributes. Hue values decreased, whereas redness increased with age. Umami and sweet FAA levels increased with age, and bitter FAA levels increased from 9 months. The flavor scores increased with age up to 9 months. Off-flavors were significantly higher in goats aged 24 and 36 months than in those aged 3 and 6 months. Goats aged 9 and 12 months had significantly higher texture scores than those aged 3, 6, and 36 months. Overall, our findings suggest that goats aged 9 and 12 months exhibit the best sensory qualities. |
| format | Article |
| id | doaj-art-1e3f9cec42a24cbcbb72663fbb1b7ee4 |
| institution | DOAJ |
| issn | 2590-1575 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-1e3f9cec42a24cbcbb72663fbb1b7ee42025-08-20T02:49:55ZengElsevierFood Chemistry: X2590-15752024-12-012410190510.1016/j.fochx.2024.101905Analyses of the physicochemical and sensory characteristics of black goat triceps brachii muscle based on slaughter ageSol-Hee Lee0Hack-Youn Kim1Department of Animal Science, Chungbuk National University, Cheongju 28644, Republic of KoreaDepartment of Animal Resources Science, Kongju National University, Yesan 32439, Republic of Korea; Resources Science Research, Kongju National University, Yesan 32439, Republic of Korea; Corresponding author at: Department of Animal Resources Science, Kongju National University, Yesan 32439, Republic of Korea.In this study, we aimed to analyze the effects of slaughter age on black goat meat's physicochemical and nutritional characteristics. Goats (age: 3, 6, 9, 12, 24, and 36 months) reared under identical conditions were used in this study. The key parameters were analyzed, including color, cooking yield, shear force, free amino acid (FAA) levels, free fatty acid levels, and sensory attributes. Hue values decreased, whereas redness increased with age. Umami and sweet FAA levels increased with age, and bitter FAA levels increased from 9 months. The flavor scores increased with age up to 9 months. Off-flavors were significantly higher in goats aged 24 and 36 months than in those aged 3 and 6 months. Goats aged 9 and 12 months had significantly higher texture scores than those aged 3, 6, and 36 months. Overall, our findings suggest that goats aged 9 and 12 months exhibit the best sensory qualities.http://www.sciencedirect.com/science/article/pii/S2590157524007934Black goatSlaughter agePhysicochemical propertyFree amino acidFatty acid |
| spellingShingle | Sol-Hee Lee Hack-Youn Kim Analyses of the physicochemical and sensory characteristics of black goat triceps brachii muscle based on slaughter age Food Chemistry: X Black goat Slaughter age Physicochemical property Free amino acid Fatty acid |
| title | Analyses of the physicochemical and sensory characteristics of black goat triceps brachii muscle based on slaughter age |
| title_full | Analyses of the physicochemical and sensory characteristics of black goat triceps brachii muscle based on slaughter age |
| title_fullStr | Analyses of the physicochemical and sensory characteristics of black goat triceps brachii muscle based on slaughter age |
| title_full_unstemmed | Analyses of the physicochemical and sensory characteristics of black goat triceps brachii muscle based on slaughter age |
| title_short | Analyses of the physicochemical and sensory characteristics of black goat triceps brachii muscle based on slaughter age |
| title_sort | analyses of the physicochemical and sensory characteristics of black goat triceps brachii muscle based on slaughter age |
| topic | Black goat Slaughter age Physicochemical property Free amino acid Fatty acid |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524007934 |
| work_keys_str_mv | AT solheelee analysesofthephysicochemicalandsensorycharacteristicsofblackgoattricepsbrachiimusclebasedonslaughterage AT hackyounkim analysesofthephysicochemicalandsensorycharacteristicsofblackgoattricepsbrachiimusclebasedonslaughterage |