Physicochemical Properties of Black Korean Goat Meat with Various Slaughter Ages
This study was conducted to analyze the physicochemical properties of black goat meat according to the slaughter age (3, 6, 9, 12, 24, 36 months). The moisture content tended to decrease, whereas the fat content, pH, and free amino acid composition tended to increase with increasing slaughter age. T...
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| Hlavní autoři: | , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
MDPI AG
2023-02-01
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| Edice: | Animals |
| Témata: | |
| On-line přístup: | https://www.mdpi.com/2076-2615/13/4/692 |
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