APA 6th Edition Kegalj, A., Mioč, B. i Vrdoljak, M. (2011). KAKVOĆA KOZJEG MESA. Stočarstvo, 65 (1), 55-65. Preuzeto s https://hrcak.srce.hr/68088
MLA 8th Edition Kegalj, Andrijana, et al. "KAKVOĆA KOZJEG MESA." Stočarstvo, vol. 65, br. 1, 2011, str. 55-65. https://hrcak.srce.hr/68088. Citirano 24.01.2020.
Chicago 17th Edition Kegalj, Andrijana, Boro Mioč i Marija Vrdoljak. "KAKVOĆA KOZJEG MESA." Stočarstvo 65, br. 1 (2011): 55-65. https://hrcak.srce.hr/68088
Harvard Kegalj, A., Mioč, B., i Vrdoljak, M. (2011). 'KAKVOĆA KOZJEG MESA', Stočarstvo, 65(1), str. 55-65. Preuzeto s: https://hrcak.srce.hr/68088 (Datum pristupa: 24.01.2020.)
Vancouver Kegalj A, Mioč B, Vrdoljak M. KAKVOĆA KOZJEG MESA. Stočarstvo [Internet]. 2011 [pristupljeno 24.01.2020.];65(1):55-65. Dostupno na: https://hrcak.srce.hr/68088
IEEE A. Kegalj, B. Mioč i M. Vrdoljak, "KAKVOĆA KOZJEG MESA", Stočarstvo, vol.65, br. 1, str. 55-65, 2011. [Online]. Dostupno na: https://hrcak.srce.hr/68088. [Citirano: 24.01.2020.]
Sažetak Consumption of goat meat is the largest in Asia, and Africa, but in North American and European developed countries the consumption of goat meat were on low level. These countries have started to consume goat meat significantly, as the awareness of healthy diet has been grown. Goat meat is significant source of proteins, vitamins and minerals, and contains less fat and cholesterol than other red meat. It is ideal for consumer health due to a very good profile of fatty acids. In comparation with other types of red meat, goat meat is lean, tough, strong specific smell and taste. Goat meat has a very distinctive taste and smell due to the presence of large amounts of 4-methyl octanoic acid and 4-methyl nanoic acid which is primarily the reason for rejection of consumers. Various meat breed are used in the goat meat production but the most known meat breed is South African Boer. In Croatia the only authentic goat meat breed is Croatian coloured goats.