Studies on the Characterization of Black Goat Meat and Bone Beverage Containing Honey with Red Ginseng

홍삼꿀을 첨가한 흑염소 육골액 음료의 특성에 관한 연구

  • Young Hee-Tae (Dept. of Food & Nutrition, Daejeon Health Sciences College) ;
  • Kim Mi-Won (Dept. of Food & Nutrition, Daejeon Health Sciences College) ;
  • Choi Hwa-Jung (Dept. of Interdisciplinary Program in Agricultural Biotechnology, Seoul National University)
  • 양희태 (대전보건대학 식품영양과) ;
  • 김미원 (대전보건대학 식품영양과) ;
  • 최화정 (서울대학교 협동과정 농업생물공학)
  • Published : 2005.06.01

Abstract

This study was designed to investigate the characterization of black goat meat and bone beverage containing honey of red ginseng. The crude proteins and moisture contents of black goat meat were higher than those of pork and beef, but the crude lipid content of black goat meat was lower than that of those. The potassium content of black goat meat was lower than that of chicken, but similar to the pork and beef. The sodium content of black goat meat was lower than that of chicken, pork and beef. The result of the sensory evaluation of black goat meat and bone beverage added honey with red ginseng by 25 panels, was that the beverages added $7.5\%\;and\;8.0\%$ honey with red ginseng were better than any other beverages. Thus, the results suggest that the black goat meat bone beverage added honey with red ginseng could be one of valuable drinks.

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