Analysis on the Difference of Flavor Precursors of Daqingshan Goat Meat in Different Feeding Environments, Ages and Cuts

Abstract

Objective: Exploring the variation law of flavor precursors in Daqing goat meat, this paper provided a basis for the in-depth study of meat quality and flavor characteristics. Methods: The changes rule of meat flavor precursors, reducing sugar, thiamine, amino acids and fatty acids of triceps brachi, longissimus dorsi and biceps femoris at three years of age (1.5, 2.5 and 3.5 years) under two rearing environments (mountain and beach) were determined by high performance liquid chromatography and chromatography-mass spectrometry (GC-MS), etc. Results: In this experiment, the results showed that there was no significant difference in reducing sugar and thiamine between different feeding environments (P>0.05). Therefore there was significant difference in thiamine between different ages (P0.05). Conclusions: Age is the main factor causing the difference of flavor precursors in Daqingshan goat meat. The feeding environment mainly affects the contents of amino acids and fatty acids, and the cuts have no effect on reducing sugar and other flavor precursors.

Keywords

• daqingshan goat
• feeding environment
• age
• cut
• flavor precursors