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Comparisons of Meat Quality Characteristics between Castration and Non-castration from Dairy Goats

거세 및 비거세 유산양고기의 품질특성 비교

  • Kang, Geunho (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration) ;
  • Cho, Soohyun (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration) ;
  • Seong, Pilnam (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration) ;
  • Kang, Sunmun (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration) ;
  • Park, Kyoungmi (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration) ;
  • Park, Beomyoung (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration) ;
  • Kim, Donghun (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration)
  • 강근호 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 조수현 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 성필남 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 강선문 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 박경미 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 박범영 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 김동훈 (농촌진흥청 국립축산과학원 축산물이용과)
  • Received : 2012.10.29
  • Accepted : 2013.02.05
  • Published : 2013.02.28

Abstract

This study was conducted to investigate meat quality and sensory characteristics between castrated and non-castrated dairy goats. Dairy goat of Saanen breeds was slaughtered at an age of 6 mon. Then, characteristics of dairy goat meat were analyzed to chemical compositions, collagen content, pH, meat color, cooking loss, water-holding capacity, shear force, protein solubility, and myofibrillar protein fractions by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). Also, odor from dairy goat meats was analyzed by sensory evaluation and volatile substances by gas chromatography-mass spectrometry (GC-MS). As a result, the chemical compositions and physicochemical characteristics were not significantly different between castrated and non-castrated dairy goats meat. Also, there is no difference protein solubility (sarcoplasmic, myofibrillar and total protein) and protein fraction by SDS-PAGE. Sensory evaluation results in odour scores are highly (p<0.05) non-castration dairy goat meat better than castration. As a result, overall palatability was higher (p<0.05) in castrated goat meat when compared with non-castrated one. The indole and octadecanoic acid by GC-MS based on sensory evaluation results were only detected in non-castrated dairy goat meat. Therefore, distribution for goat meats castrated compared to non-castrated dairy goat meat is expected to be able to get a good response to the Korean consumer.

Keywords

dairy goats;goat meat;meat quality;odor;octadecanoic acid

Acknowledgement

Supported by : 농촌진흥청

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