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Goat Meat: Production and Quality Attributes.

Mariero Gawat^1,2, Mike Boland², Jaspreet Singh^1,2

¹School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand.

Foods (Basel, Switzerland)

|August 26, 2023

Summary

This summary is machine-generated.

Goat meat offers a sustainable, lean red meat alternative with minimal farming inputs. Further industry development is needed to standardize quality and establish its market value.

Keywords:

capretto caprine meat carcass characteristics chevon dairy goats goat breeds indigenous goat meat composition meat pH tenderness

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Area of Science:

Animal Science
Food Science
Sustainable Agriculture

Background:

Goat meat is a lean, healthy red meat option with low farming input requirements.
Current goat meat production lacks specialization, leading to inconsistent quality and market presence.
Goat farming is often multifunctional, prioritizing meat, fiber, and milk production.

Purpose of the Study:

To characterize popular and indigenous goat breeds for meat production potential.
To explore the quality, physicochemical, and sensory attributes of goat meat.
To identify areas for development in the goat meat processing industry.

Main Methods:

Literature review of goat breeds and their meat production characteristics.
Analysis of existing data on goat meat quality and attributes.
Identification of industry challenges and opportunities.

Main Results:

Certain goat breeds show significant potential for specialized meat production.
Goat meat possesses unique physicochemical and sensory properties.
The industry faces challenges in breed selection and quality control.

Conclusions:

Goat meat has the potential to be a valuable and sustainable red meat source.
Standardizing production and improving processing are crucial for market growth.
Further research and industry investment are needed to realize goat meat's full potential.