The aim of this research was to investigate the anatomical location of muscles and their meat quality traits, including muscle pH, water-holding capacity, meat color, tenderness, and sarcomere length, of Korean native black goat(KNBG). Five male KNBGs of 18 months of age were slaughtered and four major muscles-longissimus dorsi(LD), psoas major(PM), semimembranosus (SM), and gluteus medius(GM)-were sampled to determine proximate analysis and meat quality traits. There were no significant(p>0.05) differences in chemical components among the four muscles. The water-holding capacity(WHC) of the four muscles was significantly(p<0.05) affected by muscle type, although the pHu and meat color were not significantly(p>0.05) different among the four muscles. The Warner-Bratzler shear force of PM(4.07 kg/㎠) was significantly(p<0.05) lower than that of SM(5.57 kg/㎠) muscle. In addition, the sarcomere length of PM(1.99 ㎛) was significantly(p<0.05) longer than that of SM(1.72 ㎛) and LD (1.76 ㎛). Results suggest that the lower shear force of PM muscle is due to its longer sarcomere length.

Introduction
 Materials and Methods
  1 Animals and muscle sampling
  2 Proximate Analysis
  3 Muscle pH
  4 Meat color(CIE L*a*b*)
  5 Water-holding capacity(WHC)
  6 Meat tenderness(Shear force)
  7 Sarcomere length
  8 Statistical analysis
 Results and Discussion
 Acknowledgement
 References

• Jung-Gyu Lee(Department of Animal Science, College of Agriculture & Life Science, Gyeongsang National University, Institute of Agriculture & Life Science, Gyeongsang National University)
• Woo-Chul Jeong(Department of Animal Science, College of Agriculture & Life Science, Gyeongsang National University)
• Seon-Tea Joo(Division of Applied Science(BK21 plus), Gyeongsang National University, Institute of Agriculture & Life Science, Gyeongsang National University) Corresponding author