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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2019.1
- 수록면
- 988 - 999 (12page)
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초록· 키워드
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To investigate the relationship between muscle fiber characteristics and meat quality traits by age of Korean native black goat (KNBG), four muscles (longissimus dorsi, LD; psoas major, PM; semimembranosus, SM; gluteus medius, GM) were obtained from five adult goat (AG; 18 months old) and five young goat (YG; 9 months old). PM muscle had the highest fiber number percentage (FNP) and fiber area percentage (FAP) of type I, followed by SM, GM, and LD muscles. FNP and FAP of type IIB were significantly (p<0.001) higher in AG than those in YG. YG had higher L* values but lower b* values than AG. The highest L* and b* values were observed in LD muscle (p<0.001). Age and muscle type had detrimental (p<0.001) effect on shear force and collagen content for all muscle in AG as compared to YG. YG had significantly (p<0.001) higher myofibrillar fragmentation index (MFI) than AG for all four muscles. These results suggest that muscle fiber compositions of different muscle types of KNBG depend on age, resulting in variations of meat color, MFI, collagen content, and shear force.
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참고문헌 (44)
참고문헌 신청
AMSA [American Meat Science Association in Cooperation] / 1995 / Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of fresh meat / AMSA in Cooperation with National Live Stock and Meat Board
AOAC [Association of Official Analytical Chemists] / 2002 / Official methods of analysis of AOAC international
Astruc T / 2014 / Encyclopedia of meat sci / Academic Press :321~328
Bakhsh A / 2019 / Effect of slaughter age on muscle fiber composition, intramuscular connective tissue, and tenderness of goat meat during post-mortem time / Foods 8:571
알라 바크시 / 2018 / Comparison of Blood Loss and Meat Quality Characteristics in Korean Black Goat Subjected to Head-Only Electrical Stunning or without Stunning / 한국축산식품학회지 38(6):1286~1293
AOAC [Association of Official Analytical Chemists] / 2002 / Official methods of analysis of AOAC international
Astruc T / 2014 / Encyclopedia of meat sci / Academic Press :321~328
Bakhsh A / 2019 / Effect of slaughter age on muscle fiber composition, intramuscular connective tissue, and tenderness of goat meat during post-mortem time / Foods 8:571
알라 바크시 / 2018 / Comparison of Blood Loss and Meat Quality Characteristics in Korean Black Goat Subjected to Head-Only Electrical Stunning or without Stunning / 한국축산식품학회지 38(6):1286~1293
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