Goatmeat quality – pathway to the future

Summary

Critical control factors affecting goatmeat eating quality need to be identified for the Australian goat production industry. As a result, there is inconsistency in goatmeat eating quality and product differentiation, which affects the productivity and efficiency of the industry.

This project aimed to map out and test pathways to address the issue of inconsistent goatmeat eating quality and product differentiation.

Results indicate that a minimum weight may be required to ensure goat carcases have enough mass to withstand chilling. There is also potential for goats to meet the pH temperature window for eating quality. 

Objectives

The overall objectives of this project were to:

• document current goat handling practices on-farm and at processing plants and their impact on processing and eating quality
• evaluate the current sheepmeat Meat Standards Australia (MSA) guidelines for processors and producers for possible adaption to goatmeat
• determine the eating quality of goatmeat of cuts of varying quality and assess factors affecting the eating quality
• develop producer and processor standards for the goat industry.

Key findings

• The rangelands goats provided a wide distribution in weights but may need to be restricted to a medium and high weight category to obtain the ultimate pH for eating quality. 
• A minimum weight may be required for goats, similar to the MSA minimum weight for lamb. This will assist in ensuring carcases have enough weight to withstand chilling. 
• Many goats met an ultimate pH below 6.0, highlighting that the carcases measured had enough glycogen to drop pH post slaughter. This indicates that improvements in eating quality can be obtained with appropriate chilling regimes.
• The goatmeat from these carcases have met a similar pathway to MSA sheepmeat and met the basic requirements for eating quality.

Benefits to industry

Effectively addressing the issues that affect goat carcase quality, such as pH levels, can have a significant, positive effect on the eating quality of goatmeat. This could result in an increase in sales, plus the opportunity for broader markets and consumer audiences.  

Future research

If goatmeat quality proves to be acceptable to consumers when tested through MSA eating quality protocols, a proposition could be made to electrically stimulate goat carcases and implement chilling regimes to provide a more consistent product. These regimes would need to be specific of the breed type, weight class, fat class, and management background. 

Management of goats prior to slaughter is an area that needs further investigation to determine what is required for a goat to meet basic eating quality requirements.