ArticleAsian-Australasian journal of animal sciences2019
Nutritional and antioxidative properties of black goat meat cuts.
Article in Asian-Australasian journal of animal sciences, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers.
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Who cites it
24 citing papers in PubMed.
- Nutritional and sensory evaluation of a formulated Hanwoo beef patty and commercial plant-based alternatives.Food science of animal resources · 2026Article
- Physiological and nutritional characteristics of Korean native black goats and their implications for age-specific consumption strategie.Food science of animal resources · 2026Review
- Comprehensive comparison of egg yolk of three Korean native chicken varieties: physicochemical quality, antioxidant activity, and flavor-related substances.Journal of animal science and technology · 2025Article
- Effect of Goat Meat on Muscle Atrophy Induced by Dexamethasone in Mice.Food science of animal resources · 2025Article
- Changes in Physicochemical Characteristics of Goat Meat Emulsion-type Sausage According to the Ratio of Fat and Water Contents.Food science of animal resources · 2025Article
- Influence of Crossbreeding on the Quality and Nutritional Values of Goat Meat.Food science of animal resources · 2025Article
- Dietary Fibres in Processed Meat: A Review on Nutritional Enhancement, Technological Effects, Sensory Implications and Consumer Perception.Foods (Basel, Switzerland) · 2025Review
- Korean Native Black Goat: A Review on Its Characteristics and Meat Quality.Food science of animal resources · 2025Review
- Skin Function Improvement and Anti-Inflammatory Effects of Goat Meat Extract.Foods (Basel, Switzerland) · 2024Article
- Korean Black Goat Extract Exerts Estrogen-like Osteoprotective Effects by Stimulating Osteoblast Differentiation in MC3T3-E1 Cells and Suppressing Osteoclastogenesis in RAW 264.7 Cells.International journal of molecular sciences · 2024Article
- Effect of cinnamon powder on quality attributes and off-flavor in fried chicken drumsticks made from long-term thawed Korean native chicken.Poultry science · 2024Article
- Effects of gender and slaughter age on physicochemical and quality traits of Korean Hanwoo striploin.Journal of animal science and technology · 2024Article
- Physicochemical Properties and Volatile Organic Compounds of Dairy Beef Round Subjected to Various Cooking Methods.Food science of animal resources · 2023Article
- Comparative Quality Traits, Flavor Compounds, and Metabolite Profile of Korean Native Black Goat Meat.Food science of animal resources · 2023Article
- Article
- Physicochemical Properties of Black Korean Goat Meat with Various Slaughter Ages.Animals : an open access journal from MDPI · 2023Article
- Effect of Calamansi Pulp Ethanol Extracts on the Meat Quality and Biogenic Amine Formation of Pork Patty during Refrigerated Storage.Food science of animal resources · 2023Article
- Effects of forage type on the rumen microbiota, growth performance, carcass traits, and meat quality in fattening goats.Frontiers in veterinary science · 2023Article
- Effect of Extract of Perilla Leaves on the Quality Characteristics and Polycyclic Aromatic Hydrocarbons of Charcoal Barbecued Pork Patty.Food science of animal resources · 2023Article
- Physicochemical Characteristics and Flavor-Related Compounds of Fresh and Frozen-Thawed Thigh Meats from Chickens.Foods (Basel, Switzerland) · 2022Article
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Abstract
Objective: In this study, we evaluated the nutritional value and antioxidant activity of black goat loin (BGL) and black goat rump (BGR) meat. Methods: We evaluated the proximate compositions, collagen and mineral contents, and fatty acid compositions of BGL and BGR with respect to their nutritional value. The levels of bioactive compounds such as L-carnitine, creatine, creatinine, carnosine, and anserine were also measured. The ferric reducing antioxidant power (FRAP), 2,2-azinobis (3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS) radical scavenging, and oxygen radical absorption capacity (ORAC) were assessed to evaluate the antioxidant activity of BGL and BGR. Results: BGR showed higher collagen, Fe, Ca, P, and Na contents than did BGL (p < 0.05). Notably, the Ca/P ratio was high in both BGR and BGL (1.82 and 1.54, respectively), thus satisfying the recommendation that the Ca/P ratio is between 1 and 2. BGL showed a significantly higher content of desirable fatty acids (stearic acid and total unsaturated fatty acids) than did BGR. In addition, the levels of creatine, carnosine, and anserine in BGL were higher than those in BGR (p < 0.05). There was no significant difference in the antioxidant activity between BGL and BGR, as assessed by FRAP [both 15.92 mM Trolox equivalent (TE) per gram of DM], ABTS (12.51 and 12.90 mM TE/g DM, respectively), and ORAC (101.25 and 99.06 mM TE/g DM, respectively) assays. Conclusion: This was a primary study conducted to evaluate the differences in nutritional value and antioxidant activity between loin and rump cuts of black goat meat. Our results provide fundamental knowledge that can help understand the properties of black goat meat.
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