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<p>The Korean native black goat (<i>Capra hircus coreanae</i>, KNBG) is an indigenous breed of Korea, consisting of three registered strains: Jangsu, Tongyeong, and Dangjin. KNBG meat is highly valued for its health benefits, including low levels of saturated fat and cholesterol, along with high levels of protein, calcium, and iron. It is a rich source of essential amino acids and other bioactive compounds, including L-carnitine, creatine, creatinine, carnosine, and anserine, which contribute significantly to maintaining good health. The increasing popularity of KNBG meat has expanded its culinary applications, including its use in various traditional dishes. Herbs and spices are often employed to further mitigate its distinct aroma and increase consumer appeal. This review highlights the distinctive attributes of KNBG, focusing on its nutritional composition, bioactive compounds, and meat quality. It underscores its potential as a health-promoting food source and explores innovative pathways for product development to address market challenges. Further research is needed to clarify KNBG’s health impacts, ensure the authenticity and integrity of goat meat considering regulatory shifts, and optimize its role as a sustainable, health-promoting food for domestic and global markets.</p>

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Korean Native Black Goat: A Review on Its Characteristics and Meat Quality

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年3月1日

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  • Anneke,
  • Joko Sujiwo,
  • Aera Jang

摘要

The Korean native black goat (Capra hircus coreanae, KNBG) is an indigenous breed of Korea, consisting of three registered strains: Jangsu, Tongyeong, and Dangjin. KNBG meat is highly valued for its health benefits, including low levels of saturated fat and cholesterol, along with high levels of protein, calcium, and iron. It is a rich source of essential amino acids and other bioactive compounds, including L-carnitine, creatine, creatinine, carnosine, and anserine, which contribute significantly to maintaining good health. The increasing popularity of KNBG meat has expanded its culinary applications, including its use in various traditional dishes. Herbs and spices are often employed to further mitigate its distinct aroma and increase consumer appeal. This review highlights the distinctive attributes of KNBG, focusing on its nutritional composition, bioactive compounds, and meat quality. It underscores its potential as a health-promoting food source and explores innovative pathways for product development to address market challenges. Further research is needed to clarify KNBG’s health impacts, ensure the authenticity and integrity of goat meat considering regulatory shifts, and optimize its role as a sustainable, health-promoting food for domestic and global markets.