Effects of Electromagnetic Field Preservation and Freezing on Physicochemical Properties and Volatile Flavor Substances of Goat Meat

In this study, we compared the quality of Guizhou white goat (WG) and Guizhou northern hemp goat (QG) under electromagnetic field preservation (EP) and frozen storage (FS) conditions. The results of the combined analysis of meat quality and differential flavor substances showed that the cooking loss of the two goat meats was lower in the EP group than in the FS group; the lipid oxidation value (TBARS) and volatile salt base nitrogen (TVB-N) both showed a significant increasing trend. The total viable counts (TVC) decreased and then increased in the FS group and showed a significant (P<0.05) increasing trend in the EP group. Under FS conditions, the volatile flavor compounds of both goat meats were mainly alcohols, aldehydes and alkanes. Under EP conditions, the volatile flavor compounds of both goat meats were mainly alcohols, aldehydes and ketones. This provides a certain theoretical basis for fresh meat preservation.