Goat meats: Description, rational use, certification, processing and technological developments

Consumption of goat meat has increased during the last 20 years, due to the nutritional (low fat and cholesterol) and sensorial features (flavour, juiciness, tenderness), which distinguish meat from this species. Some studies have shown that meat from animals slaughtered at a young age is more appreciated and valued in the market than adult meat. The flavour and taste of goat meat undergo changes as the animal grows, and meat from older animals tends to be associated with a stronger flavour and lower juiciness and tenderness. The rational use of goat meats and an appropriate presentation to the market can improve the demand for goat meat products, increase their value and promote the sustainability of the production chain. To achieve this goal, there are some measures that can be implemented, such as: fresh meat supply (chilled or frozen) from certified young animals; processing of meat from older animals and sub-products; valuation of conventional meat products produced according to a “healthier” concept; valuation of typical products produced according to recognized technological processes, allowing for safer food production and the endorsement of certificates of origin. However, market research studies, as well as other studies regarding consumer preferences, can provide guidelines for the decisions that should be made concerning production systems, animal slaughter age, raw material usage and technological procedures to be applied.