한국 재래산양육의 냉장 및 동결저장에 따른 이화학적 변화 2 . 선도변화 = Changes in Physicochemical Properties of Korean Native Goat Meat during Cold and Frozen Storage 2 . Changes in the freshness

다국어 초록 (Multilingual Abstract)

To investigate the freshness of Korean native goat meat during storage, the loin and leg were stored at cold (4±1℃) and frozen (-10 and -20℃) 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 μ㏖/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℃ was higher than that of -20℃ throughtout the whole experiment (P$lt;0.01). The VBN contents of 7.48 and 6.02㎎/% in loin and leg observed immediately- after slaughter were increased with storage time (P$lt;0.01), and the contents were significantly different between parts of carcass (P$lt;0.05). There was also a significant differences between storage temperatures of -10℃ and of -20℃ (P$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 between parts of carcass and between storage temperatures.