Effect of Cooking Method on the Nutritional Composition and Tenderness of Loin from Korean Black Goat Crossbreed

This study investigated the effect of cooking method on nutritional composition and tenderness loin from Korean black goat crossbreed to apply meat senior-friendly foods. The samples loins were grilled medium (71°C) or boiled for 1 h, then utilized measurements proximate composition, energy, vitamin A, niacin, amino acid contents, texture profiles. contained lower (p<0.05) moisture content higher fat, protein, energy contents compared loin. Protein two groups more than 5 times food standards. Vitamin A niacin not significantly different between methods, but 2.8 Significant differences observed total, nonessential, essential loins. had 1.8 hardness, springiness, gumminess, chewiness loin, hardness that confirmed level These findings suggest boiling can make tender enough seniors eat. However, addition nutrients may be needed