Abstract
This study evaluated the effects of slaughter age and post-mortem time on meat quality traits, tenderness, histochemical analyses, and perimysium thickness in the longissimus thoracis (LT) muscle of the Korean native black goat (KNBG) maintained at 4 °C for up to 21 days post mortem. Samples of LT muscle were obtained from the carcasses of 24 KNBGs, including old and young goats (AG, n = 12, 18 months of age; YG, n = 12, 9 months of age), to measure all analyses during 21 days of post-mortem time. AGs had a higher percentage of type I fiber but a lower percentage of type IIA fiber than YGs (p < 0.05). AGs had higher a* value, lower released water (RW) %, and higher Warner–Bratzler shear force (WBSF) value than YGs (p < 0.05). The perimysium thickness (PMT) of AGs was also higher than that of YGs (p < 0.05). Although the PMT did not change during post-mortem period, the WBSF value of AGs was higher than that of YGs after 21 days post mortem (p < 0.05). The results imply that AGs are tougher than YGs due to their muscle fiber characteristics and thicker perimysium.
Highlights
Goat meat is a good source of animal protein for many Asian countries, including Korea.The Korean native black goat (KNBG) has been raised as a domestic stock in Korea for approximately2000 years
The results of muscle fiber area showed a similar pattern to muscle fiber number
Muscle fiber composition in the longissimus thoracis (LT) muscle of goat meat depends on age, and as a result, the meat quality traits such as color, release water, and tenderness vary
Summary
Goat meat is a good source of animal protein for many Asian countries, including Korea.The Korean native black goat (KNBG) has been raised as a domestic stock in Korea for approximately2000 years. The Korean native black goat (KNBG) has been raised as a domestic stock in Korea for approximately. The KNBG is the only breed of goat native to Korea. The goat is a good source of lean meat with desirable fatty acids, and it deposits a relatively higher proportion of polyunsaturated fatty acids compared to other ruminants [4]. Tenderness is one of the most important eating quality characteristics, as it defines consumer acceptance for meat [8]. This quality mostly depends on the properties of the following two main structural constituents of muscle tissue: myofibers and intramuscular connective tissue, and the interaction between these two structural
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