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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Bibliographic Details

Published in:	Animals
Main Authors:	Da-Mi Choi, Kyu-Min Kang, Sun-Moon Kang, Hack-Youn Kim
Format:	Article
Language:	English
Published:	MDPI AG 2023-02-01
Subjects:	black goat slaughter age physicochemical properties
Online Access:	https://www.mdpi.com/2076-2615/13/4/692