Effect of ginger extract on Korean black goat as a tenderizer.

This study investigated the tenderization and quality characteristics of Korean black goat biceps femoris treated with ginger powder extracts (0 %, 3 %, 5 %, and 7 %). The proximate composition, pH, color, shear force, water-holding capacity, sarcomere length, fiber cross-sectional area, and sensory properties were determined and analyzed according to the concentration of the ginger powder extract. The shear force decreased significantly with increasing concentrations of ginger powder extract ( < 0.05), whereas the water-holding capacity increased ( < 0.05). The sarcomere length of black goat biceps femoris increased with increasing concentrations of ginger powder extract ( < 0.05), whereas the fiber cross-sectional area decreased ( < 0.05). Sensory evaluation of black goat biceps femoris showed that goatiness decreased with increasing concentrations of ginger powder extract ( < 0.05), and the chewiness and overall acceptability were significantly higher ( < 0.05). Therefore, 7 % was the optimal concentration for softening black goat biceps femoris with ginger powder extract. In conclusion, it was confirmed that Korean black goat biceps femoris marinated in 7 % ginger extract was softened, and it is judged that this will have a positive effect on the texture of commercial Korean black goat meat.