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

초록

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.

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