The purpose of this paper is to address some of the paradoxical issues and perceptions
regarding animal fats and the related effects on meat quality and consumer perceptions …

Worldwide the consumption of chevon (goat meat) has increased largely due to its distinct
nutritional attributes when compared to other red meats. In addition to being a good source …

Goat meat has been established as lean meat with favourable nutritional quality. Its
attributes are concordant with present day consumer demands for leaner and nutritious …

Body weight, growth, carcass and meat quality characteristics were evaluated in three
breeds of goats (Batina, Dhofari and Jabal Akdhar) in Oman. Fourteen intact male goats …

Goats are prolific and resilient small ruminant livestock with a wide ecological adaptation.
Production and consumption of goat meat are low despite the importance of the species, but …

Carcass composition and meat quality traits were evaluated in 55 suckling kids (27 males
and 28 females) from Serrana (S), Bravia (B) and Serrana× Bravia (S× B) crossbred …

Deposition of relatively less subcutaneous fat by goats than sheep adversely affects storage
properties of meat, most importantly dehydration and cold-shortening. High concentrate …

The purpose of this study was to determine the quality of fresh and cooked meat, and the
nutritive value of this meat from 62 male Australian feral goats. The goats were slaughtered …

The effect of dietary inorganic and organic chromium (Cr) on body morphometry, carcass
traits, and nutrient composition, including different minerals and fatty acids in meat and …

Simple Summary This study describes the meat tenderness and colour attributes of six
muscles (Longissimus thoracis et lumborum (LTL), Semimembranosus (SM), Biceps femoris …