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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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Päätekijät: Da-Mi Choi, Kyu-Min Kang, Sun-Moon Kang, Hack-Youn Kim
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: MDPI AG 2023-02-01
Sarja:Animals
Aiheet:
black goat
slaughter age
physicochemical properties
Linkit:https://www.mdpi.com/2076-2615/13/4/692
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