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Department of Animal Sciences, Louisiana State University Agricultural Center, Baton Rouge 70803-4210
3 Correspondence—phone: 225-578-3438; fax: 225-578-3279; e-mail: kmcmill{at}lsu.edu.
This review discusses adding value to goat meat, with an emphasis on the properties of goat meat and processed products. Goat meat value may be increased through production practices or meat processing. Decreasing the market channel steps or distribution costs and marketing animals in uniform or consistent groups will generally increase live animal value. Processing of meat into more palatable and usable forms or providing meat at times of higher purchaser demand will usually increase the price of the meat. Age, breed, and diet influence tenderness, juiciness, and flavor, with higher fat in carcasses and cuts from goats fed concentrate diets. The meat from kid and yearling goats of low conformation could be distinguished by goat meat consumers from the meat of goats with medium and high conformation. Ethnic groups that purchase goat meat have high levels of population growth and are increasing their buying power. Higher income populations desire value-added food products, which have been changed in form, function, or grouping to increase their economic value and/or appeal; however, lower income groups have a supply of imported frozen goat meat at a price lower than domestic sources. Food service operations purchase uniform cuts and sizes of meat, which are provided through USDA Institutional Meat Purchase Specification descriptions for goat meat. Goat meat also may be processed with unit operations similar to those for other meat species. Tenderness of domestic goat meat was improved with postmortem goat carcass aging, electrical stimulation of goat carcasses, and blade tenderization of goat cuts. The addition of 
-tocopherol increased the oxidative stability of goat meat patties, whereas the addition of oat trim or oat bran decreased fat and shear force. Smoked and fermented goat meat sausages were acceptable to consumers, but they are more expensive per unit weight than sausages from other species. Emulsification capacity of goat meat proteins is high, and the palatability of frankfurters was increased with the use of mechanically separated goat mince. Goat meat was distinguishable from other species in plain and seasoned meat loaves, chili, curries, and patties. Specific organic acids are associated with goat meat flavor, and oxidized flavors develop more rapidly in cooked goat meat than in meat from other species. More convenient product forms and the availability of goat meat would increase the value and penetration of goat meat in ethnic and nontraditional consumer markets.
Key Words: Consumer Evaluation • Goat • Palatability • Processing • Value-Added • Products
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  V. A. C. Santos, S. R. Silva, and J. M. T. Azevedo Carcass composition and meat quality of equally mature kids and lambs J Anim Sci, August 1, 2008; 86(8): 1943 - 1950. [Abstract] [Full Text] [PDF]
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