Establishment of Quality Index on the Black-goat Meat Extracts

흑염소 추출액 제품에서 품질 지표의 도출에 관한 연구

  • 길복임 (안양대학교 식품영양학과) ;
  • 송효남 (세명대학교 한방영양학과)
  • Published : 2001.08.01


To assess the quality characteristics of black-goat meat extracts and to develop their quality index, the ingredient ratio, manufacturing process and general composition of black-goat meat extracts were investigated. A partial meat of black-goat had high protein content(20.2∼21.6%) and low lipid content (1.9∼3.3%). The crude protein contents, 3.5∼6.1%, of black-goat meat extracts had a high correlation (r=0.88, p<0.01) with black-goat meat content and the soluble solid content had a high correlation (r=0.87. p<0.01) with the subsidiary material content. Two commercial products had total bacteria of 10$^1$∼10$^2$ cfu/ ml. showing the necessity of pressure sterilization of final process.