Introduction

Goat meat is a significant source of protein for people throughout the world. Despite the importance of goats as a food source, relatively limited research data are available on the quality and cutability of goat carcasses. This is partially attributable to goat production being managed less intensively than other species in economically developed countries. However, several factors have been identified that affect the cutability of carcasses and the palatability of meat from those carcasses. Among those are breed type, diet, and market class. These factors will be reviewed as they affect the composition and lean meat quality of goat carcasses.

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