A review of some aspects of goat meat quality: future research recommendations
Archana Abhijith
A , Robyn D. Warner A , Frank R. Dunshea A B , Brian J. Leury A , Minh Ha A and Surinder S. Chauhan A *
+ Author Affiliations
- Author Affiliations
A School of Agriculture and Food, The University of Melbourne, Parkville, Vic. 3010, Australia.
B Faculty of Biological Sciences, The University of Leeds, Leeds LS2 9JT, UK.
Animal Production Science 63(14) 1361-1375 https://doi.org/10.1071/AN22355
Submitted: 15 September 2022 Accepted: 27 June 2023 Published: 21 July 2023
© 2023 The Author(s) (or their employer(s)). Published by CSIRO Publishing. This is an open access article distributed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License (CC BY-NC-ND)
Abstract
The global goat meat sector is advancing and contributes to long-term food security, especially in meeting the protein demands of the growing human population in developing countries. Spanning all countries, Australia, is the largest exporter of goat meat, although it has negligible consumption. However, Australia does potentially have a secure future as an innovative, profitable, and resilient world leader in goat production, provided some challenges are addressed. These challenges facing the goat meat sector require suitable strategies and interventions for better profitability and acceptance of goat meat consumed in Australia and as an export product. Limited research on goat meat quality and the lack of an adequate grading system for goat meat quality are two of the major issues that need attention from the industry and researchers. Some of the most critical areas that need further research to enable growth of the goat meat industry are the influence of genetics and age of animals on meat quality, standardisation of the ageing period of various goat meat cuts, cooking innovations, consumer acceptance and sensory analysis of goat meat (both farmed and rangeland goats). This paper reviews the status of the goat meat sector and identifies the opportunities for the goat meat sector, particularly in Australia. In addition, we highlight several key issues requiring further research and interventions to enhance the growth of the goat meat industry.
Keywords: chevon, cold-shortening, cooking temperature, farmed goats, feral, glycogen, muscle fibre, sensory.
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