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Changes in physicochemical properties of Korean native goat meat during cold and frozen storage: II. Changes in the freshness


, : Changes in physicochemical properties of Korean native goat meat during cold and frozen storage: II. Changes in the freshness. Korean Journal of Animal Science 34(5): 301-306

To investigate the freshness of Korean native goat meat during storage , the loin and leg were stored at cold (4 +- 1 degree C) and frozen (-10 and -20 degree C) temperatures for 14 days and 3 months, respectively. The changes in freshness observed during storage are summarized as follows: The contents of lactic acid in loin and leg immediately after slaughter were 11.8 and 10.9 mu-mol/g, respectively. The highest contents were observed after 1 day of cold storage and after 1 month of frozen storage. The lactic acid content of meat under -10 degree C was higher than that of -20 degree C throughout the whole experiment (P lt 0.01). The VBN contents of 7.48 and 6.02 mg/% in loin and leg observed immediately after slaughter were increased the storage time (P lt 0.01), and the contents were significantly different between parts of carcass (P lt 0.05). There was also a significant differences between storage temperatures of -10 degree C and of -20 degree C (P lt 0.05). The TBA values of 0.192 and 0.179 in loin and leg observed immediately after slaughter were increased with storage time both in cold and frozen storage (P lt 0.01) and no significant difference was observed both parts of carcass and between storage temperatures.

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