Abstract
The aim of this study was to evaluate the chemical compositions and antioxidant activities of different cuts of Korean native goat (Capra hircus coreanae) meat. Five wethers were used in this experiment. Samples were divided into four cuts: loin, leg, neck and rib. The proximate compositions and antioxidant activities of these cuts were determined using in vitro human digestion model. Results showed that dry matter content (27.25±0.26%) of the leg was higher than others (p<0.05). The contents of crude protein (65.31±1.44%) and ash (3.74±0.17%) from loin were significantly higher than the others (p<0.05), while crude fat (43.55±0.97%) content of rib was higher than the others (p<0.05). Total contents of amino acid and fatty acid from leg were higher than the others (p<0.05). The antioxidant activity of rib, based on oxygen radical absorbance capacity, was higher than the others (p<0.05). Ferric reducing antioxidant power activity of neck was significantly higher than the others (p<0.05). This study provides the basic data on the chemical compositions and antioxidant activities of four cuts of Korean native goat meat.
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