Effect of wet ageing with different marination methods on quality characteristics of Korean native black goat meat

This study evaluated the effects of wet ageing combined with soaking or injection marination using pineapple powder solution on the physicochemical properties of Korean native black goat meat.

The samples were marinated with pineapple solution using soaking or injection methods, vacuum-packaged, and wet-aged at 4°C for 21 days, with analyses conducted at 7-day intervals. Physicochemical properties, lipid oxidation, texture profile analysis, protein degradation, and fatty acid composition were analyzed.

Wet ageing combined with pineapple powder solution marination reduced pH and improved tenderness, as indicated by increased myofibrillar fragmentation index and reduced hardness (p < 0.05). However, marination also reduced water-holding capacity and increased cooking loss, with the injection treatment showing greater tenderization than soaking. Microbial counts remained within acceptable ranges throughout storage and were lower in the marinated treatments than in the control at later ageing periods. Additionally, soaking enhanced PUFA content and improved the nutritional quality indices by reducing the calculated atherogenicity and thrombogenicity indices.

Injection marination with pineapple powder solution into wet-aged goat meat may improve tenderness, while soaking provided a more favorable fatty acid profile during wet ageing.