**Acknowledgements**

As it has been previously commented in the introduction, consumption of goat meat in Western countries is less common than lamb consumption, but there are no doubts about the specificity and own sensorial characteristics, attributes, and qualities of goat species. As Hungarian Sheep and Goat Breeders' Association have reported [20] "Goat meat is a very palatable food with several positive physiological effects and nutritional values. Generally we found in the market meat from young animals, mainly as a by-product of milk production." Animals are slaughtered young because consumers do not favor the strong taste and odor of older animals. Also the best meat yields are those from kids of 8–10 weeks old. Goat meat can be prepared in various ways, being the most usual fried or stuffed and roasted. Goat meat is

Comparing plain or seasoned products from goat or beef [53] showed that goat meat is always differentiated in a triangular test. However, acceptability scores are as high as those from beef, when goat products are served before beef products. It was hypothesized that the different order effect is affected by the familiarity or unfamiliarity that the consumer or panelist has with the product taste. When goat meat was served first, panelists had no comparison basis for their rating of the unfamiliar meat, and thus goat meat was scored better than when it

In Ref. [54], it is shown how it is possible to differentiate and create a sensory map with 15 species by their own attributes. Excluding color, which was the main differentiating factor between species, the odor and flavor explained 66% of variation with texture representing 13%. Goat shows gamier, metallic and liver odor-flavor than lamb. Goat meat attributes were more related to beef and beaver meat than to lamb. In this sense, there are a few studies that compare kid and lamb meat, and results as those from [55, 56] reflect that lamb and goat differed mainly in aroma, tenderness, or fibrousness, but in very young animals, those differences decreases tending meat of both species to be similar. Nevertheless, [57] have not reported statistical differences in odor, juiciness or overall palatability between both species. And as reported in [16], consumers under different testing environments had some similar acceptability scores for lamb

In European countries, usually goats are slaughtered with a low weight being kid or suckling kid, the most demanded product, presenting carcasses that usually are lean, and having poor

In tissue composition, goat species present generally a high muscle and bone percentages and low fat contents. Perirenal fat is very important in goat, being also a remarkable criterion for

Related to meat quality attributes, pH results usually are higher in goat with respect to lambs. Also, goat (kids) presented low color intensity (small values of luminosity, yellowness, Chroma

slightly sweet, so it requires careful seasoning.

served after a more familiar meat as beef.

conformation and low subcutaneous fat.

carcass quality and classification.

and kids.

280 Goat Science

and hue).

**7. Conclusions**

The authors thank the Goat Breeders' Associations that collaborate on the diverse projects developed and also authors thank the Animal Production personnel which contributes on the cited studies.
