탕박 및 박피 도축공정에 따른 재래흑염소 등심의 저장 중 물리화학적 특성 비교

초록

This study compared and analyzed the effects of two slaughter methods, scalding and skinning, on the physicochemical properties of Longissimus dorsi muscles in Korean native black goats during refrigerated storage. Six Korean native black goats raised under identical feeding and management conditions were slaughtered using each method (three per treatment), and Longissimus dorsi muscles were collected to observe changes in physicochemical properties over the storage period. The aim was to identify the most suitable slaughter method for goat meat quality. The results indicated that scalding treatment was generally effective in improving meat tenderness. In contrast, skinning treatment showed superior water-holding capacity during storage and more stable characteristics in terms of color parameters (a, chroma) and lipid oxidation. While scalding may provide a favorable texture preferred by consumers, skinning was considered a more desirable slaughter method, particularly regarding hygienic safety and consistency in meat quality during storage.

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