GOAT MEAT AND CARCASS QUALITY

Factors Affecting Goat Carcass Yield and Quality
http://www.clemson.edu/agronomy/goats/handbook/factors.html

Live & Carcass Evaluation of Meat Goats
http://www.sheepandgoat.com/goatcarcass.html 

Food Safety and Residues
http://tinyurl.com/4km23

Meat and offal yields of goats
http://tinyurl.com/3mrla

Goat Meat Analysis
http://goatconnection.com/articles/publish/goat_meat.shtml

Influence of various levels of metabolisable energy on chemical composition of whole carcass and non-carcass portion of goats and sheep http://www.iga-goatworld.org/conference/sasas/mahgoubgoat.pdf

Growth, carcass and meat quality of different goat genotypes J. S. Dhanda, D. G. Taylor, P. J. Murray and J. E. McCosker School of Veterinary Science and Animal Production, The University of Queensland, Gatton College, Queensland 4345, Australia http://www.pcmconsulting.com.au/goats/information/papers/dhanda.htm

Food Safety - From farm to Fork
The EU integrated approach to food safety aims to assure a high level of food safety, animal health, animal welfare and plant health within the European Union through coherent farm-to-table measures and adequate monitoring, while ensuring the effective functioning of the internal market. http://europa.eu.int/comm/food/index_en.htm

Market Analysis of Meat Goat in Ohio
http://tinyurl.com/3nh7y

Marketing of Meat Goats
http://www.uaex.edu/Other_Areas/publications/PDF/FSA-3094.pdf

Approved Animal Drugs
http://dil.vetmed.vt.edu/

Evaluating Meat Goat Kids
http://www.ansci.cornell.edu/extension/easterkids.html

Effect of Breed-Type and Feeding Regimen on Goat Carcass Traits
J. S. Oman, D. F. Waldron 2 , D. B. Griffin, and J. W. Savell 3
Department of Animal Science, Texas Agricultural Experiment Station, Texas A&M University, College Station 77843-2471
http://meat.tamu.edu/pdf/dec3215.pdf
ABSTRACT: Meat-type (Boer ×Spanish and Span-ish) goats from two feeding regimens (feedlot and range) were slaughtered and live and carcass weights were obtained. At 24 h after death, various yield and quality measurements were collected. One side from each car-cass was fabricated into major wholesale cuts for dissec-tion into major carcass components. Feedlot goats had heavier (P <.05) live and carcass weights and carcasses that yielded more (P <.05) dissectible fat and lean and less (P <.05) bone, as a percentage of carcass weight, than did the carcasses of range goats. In the feedlot environment, Boer ×Spanish goats had greater (P < .05) live weights, carcass weights, actual and adjusted fat thicknesses, carcass conformation scores, and leg circumference scores than did Spanish goats of similar age. The only breed-type differences that were signifi-cant after adjusting for live weight using analysis of covariance were that Boer ×Spanish goats in the feedlot treatment had greater (P <.05) actual and adjusted fat thickness and carcass conformation than Spanish goats on the feedlot treatment. The Boer ×Spanish goat car-cass trait advantage could mainly be attributed to their larger size and enhanced capacity for growth.

Growth and slaughter traits of Boer ×Spanish, Boer ×Angora, and Spanish goats consuming a concentrate-based diet  http://tinyurl.com/czk8u
ABSTRACT: The number of Boer crossbred meat goats has been increasing rapidly, although how their growth and slaughter traits compare with those of Spanish goats and influences of maternal genotype have not been thoroughly evaluated. This information would be useful to achieve optimal meat goat production systems and yield of goat products desired by consumers. Therefore, postweaning growth (9 to 24 wk of age) and slaughter traits (212 ±5.0 d of age) of Boer ×Span-ish, Spanish, and Boer ×Angora wethers (n =16, 18, and 18 for growth measures, respectively, and n =6 per genotype for slaughter traits) consuming a concentrate-based diet were compared. Over the 16-wk performance period, ADG, DMI, and ADG:DMI were greater (P < 0.05) for Boer crossbreds than for Spanish goats (ADG: 154, 117, and 161 g; DMI: 646, 522, and 683 g/d; ADG:DMI: 263, 235, and 261 g/kg for Boer ×Spanish, Spanish, and Boer ×Angora, respectively). Dressing percentage (46.3, 47.3, and 47.0% of BW; SE =1.21) and quality grade score (11.17, 9.67, and 11.17 for Boer ×Spanish, Spanish, and Boer ×Angora, respectively; SE =0.66 [12 =Choice + ;11 Choice; 10 =Choice - ;9 Good + ]) were similar among genotypes. Weights of some noncarcass components were greater for Boer cross-breds than for Spanish goats, but relative to empty BW, noncarcass component weights were similar among ge-notypes. Concentrations of moisture, ash, fat, and pro-tein in carcass and noncarcass components did not dif-fer among genotypes. Contributions to the carcass of different primal cuts were similar among genotypes, and there were few differences in concentrations of sep-arated lean, bone, and fat in primal cuts. In conclusion, when consuming a concentrate-based diet, early post-weaning growth rate was similar between Boer ×Span-ish and Boer ×Angora wethers and greater for Boer crossbreds than for Spanish wethers. Slaughter traits were primarily related to differences in final BW.

Goat Carcass Characteristics
http://www.cce.cornell.edu/clinton/ag/goat-carcass.htm l

Different ethnic markets want different types of animals.
Most of the following information is paraphrased from Meat Goat Marketing in Greater New York City by Frank Pinkerton on behalf of CADE, Inc.  Kid goats are young goats, liveweight 20 to 40 pounds .
The Muslim market wants lean, male or female kids weighing 50 to 70 pounds with milk teeth only (under 12 to 14 months old). At id-al-Fitr the Muslim market wants male or female yearling goats with two permanent teeth only without noticeable blemish (not castrated or deformed). Must be slaughtered meeting Halal standards. The Muslim market is the largest goat market in New York City.  The Italian Easter and Christmas market prefers light-weight kids (18 to 28 pounds liveweight, 4 to 12 weeks old). More flexible at other times but always prefer younger animals.  Greek Easter and Christmas market prefers kids in the 30 to 40 pound range, 8 to 16 weeks old. Also more flexible at other times but prefering younger animals.  The Chinese purchase goats during the six colder months of the year. They prefer a live weight of 60 to 80 pounds, in good condition. Carcasses are scalded like pigs, with the hide left on but hairless. The market is mostly to restaurants.  Latinos purchase goat year round. Cabrito is used for special occasions and brings a premium price. Cabrito (small goat) is "veal kids" weighing 15 to 25 pounds live and only receiving milk during their 4 to 10 weeks of life. Larger goats are used throughout the year. For larger kids, price seems more important than condition.  Caribbean Islanders and West Africans use cuts in curries, stews, and soups. Older, lower condition goats can be cubed, bone-in and sold in 4 to 6 pound packages. "Jerked" goat (barbecued, smoked, dried) uses long muscles from better, larger carcasses. Jamaicans buy mature bucks ( for aphrodisiacs).  Koreans and Vietnamese like mature black goat bucks (also for aphrodisiacs).  Eastern Europeans use the entire goat - lungs, viscera, head and feet, liver, heart, and kidneys, as well as "meat".