This study aimed to investigate the effects of Centella asiatica powder on the quality characteristics and storage stability of goat meat Tteokgalbi. The goat meat Tteokgalbi samples were prepared with four different quantities (0, 0.5, 1, and 1.5%) of Centella asiatica powder. The moisture content of the samples containing Centella asiatica powder was significantly lower than that of the control (p<0.05). The protein content of the samples containing Centella asiatica powder was significantly higher than that of the control (p<0.05). As the proportion of Centella asiatica powder increased, the pH, L*, and a* values of the uncooked and cooked samples decreased (p<0.05). The water holding capacity and the cooking yield of the uncooked and cooked samples were higher in the samples containing Centella asiatica powder than in the control (p<0.05). Also, with the increasing amounts of the Centella asiatica powder, the thiobarbituric acid reactive substance (TBARS) levels decreased. The 1-1.5% Centella asiatica powder group showed lower levels of volatile basic nitrogen (VBN) than the other groups as per the assay (p<0.05). The results indicate that Centella asiatica powder could enhance the quality characteristics and storage stability of goat meat Tteokgabi.

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.