Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2020, 8(10), 585-590
DOI: 10.12691/jfnr-8-10-7
Open AccessArticle

Comparison of Meat Quality Characteristics and Aromatic Substances of Korean Native Black Goat Ribs by Different Sex

Kwan-Woo Kim1, Hye-Jin Kim2, Eun-Do Lee1, Dong-Kyo Kim1, Jinwook Lee1, Sung-Soo Lee1, Aera Jang2, and Sang-Hoon Lee1,

1Animal Genetic Resources Research Center, National Institute of Animal Science, RDA, Hamyang 50000, Korea

2Department of Applied Animal Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea

Pub. Date: October 28, 2020

Cite this paper:
Kwan-Woo Kim, Hye-Jin Kim, Eun-Do Lee, Dong-Kyo Kim, Jinwook Lee, Sung-Soo Lee, Aera Jang and Sang-Hoon Lee. Comparison of Meat Quality Characteristics and Aromatic Substances of Korean Native Black Goat Ribs by Different Sex. Journal of Food and Nutrition Research. 2020; 8(10):585-590. doi: 10.12691/jfnr-8-10-7


This study was conducted to compare the meat quality characteristics and aromatic substances in rib cut of Korean native black goat (KNBG) based on gender. Comparison of the proximate composition, including moisture, crude protein, crude fat, and crude ash content, of the ribs from female and male KNBGs did not show a significant difference. The meat quality characteristics, such as water holding capacity (WHC), cooking loss, and shear force, did not show a significant difference when compared by gender. However, the pH of rib meat from female KNBGs was significantly higher than that of male KNBGs (p = 0.001). Meat color characteristics represented by lightness (L*) and yellowness (b*) of ribs from female KNBGs were significantly higher than those of male KNBGs. Fatty acid analysis revealed highest amount (44.74-45.93%) of oleic acid (C18:1n9) in ribs regardless of gender, while the amount of saturated fatty acids (C14:0 and C16:0) was significantly higher in ribs from female than male KNBGs (p < 0.05). However, the overall ratios of saturated and unsaturated fatty acids in the rib meat were 41.89-44.83% and 55.17-58.11%, respectively, while no significant difference was found based on gender. The aromatic substances in the rib meat differed significantly based on gender (PC1, 99.768%). Particularly, in rib meat from female KNBGs, ethanol content was significantly higher, lending a distinguished aroma to the meat when compared to that from male KNBGs. Further, 2-butane was detected in female KNBG meat alone while Z-3-hezen-1-ol, acetate was detected in male meat. These data indicated that pH and color (L* and b*) of the rib meat from male and female KNBGs differed significantly; particularly, 2-butane and Z-3-hezen-1-ol, acetate may be potentially used as biomarkers for gender discrimination of KNBG meat.

Korean native black goat ribs meat quality volatile compound aromatic substance

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