Professional paper

Production and quality of goat meat

Ana Troskot
Željko Pavičić ; Zavod za animalnu higijenu, okoliš i etologiju, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, 10000 Zagreb

Abstract

Goat breeding and goat meat consumption are conditioned by religion, tradition and habits as well as by market and consumer practice. Since goat meat has a specific taste and an acceptable chemical structure it is highly recommended as a well-balanced diet. Diverse meattype breeds such as boer goat and hybrids of domestic and highbred goat breeds are used in meat production. According to the prevalent rules, goat meat is put on the market as kid’s meat of 1st, 2nd and 3rd category meat
offered in trunks, halves and quarters. Dressing percentage is between 35 and 53 percent, while sensor indicators define meat quality.

Keywords

goat meat; category meat; dressing percentage; quality

Hrčak ID:

22063

URI

https://hrcak.srce.hr/22063

Publication date:

15.2.2007.

Article data in other languages: croatian

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