Effect of Age and Quality Level on the Palatability of Goat Meat

Goats (n = 95) of known history were used to study palatability attributes of loin, sirloin and leg samples as related to differences in age and quality level (essentially fatness). Quality level within an age class was much less important than age at slaughter in determining palatability of cooked meat, however, quality level did not differ greatly among goats of the same slaughter age despite attempts to ensure differences in fatness (and thereby differences in carcass quality) via management practices. Fatness did not vary enough between goats of similar age to facilitate its use in segmenting product into expected palatability groups. Age at slaughter can be used to segment goat carcasses into expected palatability groups. Yearling Angora goats produced chops and roasts which were (P<.05) juicier and more tender than those from young goats; 6-month-old Spanish goats produced chops and roasts that were (P<.05) more tender than those from more youthful or more mature goats in a majority of such comparisons. Aged Spanish goats yielded meat which was decidedly inferior in palatability to that from more youthful goats. Spanish and Angora goats that were slaughtered at 3 to 5 months of age yielded meat that was tough; since this toughness may have been created by effects of chilling on light-weight, thinly-finished carcasses, changes in age/weight at slaughter or in processing conditions could alleviate this problem.