Intrinsic and extrinsic factors impacting fresh goat meat quality: An overview

Mohammed Gagaoua; Laura Alessandroni; Annada Das; Melisa Lamri; Dipanwita Bhattacharya; Pramod Kumar Nanda; Arun K Das

doi:10.18485/meattech.2023.64.1.3

Mohammed Gagaoua PEGASE, INRAE, Institut Agro, 35590 Saint-Gilles, France
Laura Alessandroni Chemistry Interdisciplinary Project (CHIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy
Annada Das Department of Livestock Products Technology, West Bengal University of Animal and Fishery Sciences, Kolkata 700 037, India
Melisa Lamri Department of Food Science, Mouloud Mammeri University, P.O. Box. 17, Tizi-Ouzou 15000, Algeria;
Dipanwita Bhattacharya Department of Livestock Products Technology, Faculty of Veterinary and Animal Sciences, Banaras Hindu University, Varanasi 221005, India;
Pramod Kumar Nanda
Arun K Das Eastern Regional Station, ICAR-Indian Veterinary Research Institute, Kolkata 700037, India

DOI: https://doi.org/10.18485/meattech.2023.64.1.3

Keywords: goat meat quality, meat quality variation, production and farming systems, farm-to-fork factors

Abstract

Goat meat, known also as chevon or caprine meat, is an important source of protein and essential nutrients in many regions worldwide. To ensure high-quality goat meat production, it is crucial to understand the intrinsic and extrinsic factors that
influence its sensory, technological and nutritional properties. This review aims to provide an overview of the factors affecting goat meat quality throughout the production and processing chain. The importance of different factors influencing goat meat quality were described. First, the focus was made on the intrinsic factors, including the effects of age at slaughter, gender (sex), breeds, slaughter weight, and the contractile and metabolic properties of the muscle by discussing their impact in terms of their influence on important intrinsic quality traits such as tenderness, flavor, color and overall quality of goat meat. Furthermore, the extrinsic factors such as production systems, husbandry practices, feeding strategies, types of feed and roughages, antioxidants, feeding systems, climate, season, and environmental conditions were examined in addition to the pre-slaughter treatments, transport conditions, and stress experienced by goats at the time of slaughter. Overall, this review synthesizes current knowledge on both the intrinsic and extrinsic factors affecting goat meat quality. The findings emphasize the importance of a better understanding and optimizing of these factors at each stage of production and processing to ensure the consistent delivery of high-quality goat meat. Further research in these areas will contribute to the development of improved practices and technologies in the goat meat industry.