Lee Sol-Hee, Kim Hack-Youn
Department of Animal Science, Chungbuk National University, Cheongju 28644, Republic of Korea.
Department of Animal Resources Science, Kongju National University, Yesan 32439, Republic of Korea.
Food Chem X. 2024 Oct 18;24:101905. doi: 10.1016/j.fochx.2024.101905. eCollection 2024 Dec 30.
In this study, we aimed to analyze the effects of slaughter age on black goat meat's physicochemical and nutritional characteristics. Goats (age: 3, 6, 9, 12, 24, and 36 months) reared under identical conditions were used in this study. The key parameters were analyzed, including color, cooking yield, shear force, free amino acid (FAA) levels, free fatty acid levels, and sensory attributes. Hue values decreased, whereas redness increased with age. Umami and sweet FAA levels increased with age, and bitter FAA levels increased from 9 months. The flavor scores increased with age up to 9 months. Off-flavors were significantly higher in goats aged 24 and 36 months than in those aged 3 and 6 months. Goats aged 9 and 12 months had significantly higher texture scores than those aged 3, 6, and 36 months. Overall, our findings suggest that goats aged 9 and 12 months exhibit the best sensory qualities.
在本研究中，我们旨在分析屠宰年龄对黑山羊肉理化特性和营养特性的影响。本研究使用了在相同条件下饲养的山羊（年龄分别为3、6、9、12、24和36个月）。分析了关键参数，包括颜色、烹饪产率、剪切力、游离氨基酸（FAA）水平、游离脂肪酸水平和感官属性。随着年龄增长，色调值降低，红色度增加。鲜味和甜味FAA水平随年龄增长而增加，苦味FAA水平从9个月起开始增加。风味评分在9个月龄前随年龄增长而增加。24和36月龄山羊的异味显著高于3和6月龄山羊。9和12月龄山羊的质地评分显著高于3、6和36月龄山羊。总体而言，我们的研究结果表明，9和12月龄的山羊具有最佳的感官品质。
