Theses and Dissertations

Issuing Body

Mississippi State University


Behrends, M. Jason

Committee Member

Schilling, M. Wes

Committee Member

Williams, J. Byron

Committee Member

Solaiman, Sandra

Committee Member

Mikel, W. Benjy

Date of Degree


Document Type

Dissertation - Open Access


Food Science and Technology

Degree Name

Doctor of Philosophy (Ph.D)


College of Agriculture and Life Sciences


Department of Food Science, Nutrition and Health Promotion


With increasing meat goat production in the United States, it is necessary to examine carcass composition and quality parameters of goats at various stages of growth. In this study, intact male Boer and Kiko Goats (n = 48) were harvested after 0, 4, 8, or 12 wk on feed. Increased feeding duration led to increased final live and carcass weight, and increased dressing percent. Leg and shoulder circumferences and body wall thickness increased, but 12th rib fat and Longissimus muscle area did not change across all feeding durations. Percent carcass fat increased and percent bone decreased, but percent muscle did not differ across feeding durations. Boer carcasses were composed of more fat and less muscle than Kiko carcasses. Increased feeding duration increased the weight of all primal cuts, but also increased the percentage of fat in the shoulder, breast, rack, loin, sirloin, leg, hindshank, ribs, neck, and trim. Shoulder composition produced the strongest correlations with entire side composition compared to all other primal cuts and may be useful for predicting carcass composition. Increasing feeding duration led to decreased Warner-Bratzler shear force of Longissimus, Semitendinosus, and Infraspinatus muscles, suggesting that cold shortening may have caused toughening of these muscles in smaller, leaner carcasses. Entire boneless carcass sides were ground, mixed, and formed into patties to evaluate cook loss, texture profile analysis, and descriptive sensory characteristics. Increasing feeding duration increased percent fat and decreased moisture in raw ground meat, but breed and feeding duration did not affect cook loss. Springiness, hardness, and cohesiveness were not affected by breed or feeding duration. Increased feeding duration increased aroma intensity and goaty, bloody, musty, and liver/organy aromas; salty, bitter, umami, grassy, goaty, fat, liver/organy, metallic, earthy, and chemical tastes; and juiciness and oiliness, while decreasing chewiness and crumbliness. Results indicate that younger, smaller goats produced leaner carcasses with less intense aroma and flavor attributes, however muscles from smaller carcasses may be tougher.