Handbook on Elements of Standards and Specifications of Tete Goat

The production of small ruminants is typically an activity of smallholder farmers, thus, not requiring high investments in zoo-technical management. The potential of meat from autochthone goats in promoting the socio-economic development of developing countries has been acknowledged, and the growing popularity of goat meat globally will add value to this potential. The full exploration of the potential of goat meat, however, will require a system of quality assurance or its grading. Since the nutritive value and palatability of goat meat are widely appreciated, standards for meat and products lay down under food safety and standard regulations, including microbiological and chemical requirements. This handbook provides background information that can assist in the development of meat goat product standards, and provides some elements of standards and specificities for rearing indigenous goats, methods of obtaining meat, and for carcass evaluation and grading for goat meat quality in order to meet the meat quality characteristics demanded by consumers. Product standards can also assist producers, processors, and retail segments in making informed management and marketing decisions.