Goat is a worldwide spread species with different specialities and aptitudes, among the meat production. Its consumption varies widely depending on the region of the world considered. However, a common factor is the presence of few studies in comparison with ovine, especially those that characterize the quality of its products (related to carcass and meat). Generation, availability, and diffusion of characteristics of the species and its production, generated from scientific studies, could help breeders and society on their education and raising global awareness of its importance, conservation, and productive possibilities. Goat has its own specific characteristics related to quality with a presumed good acceptability of its products by consumers. On the current chapter, the effects of the main factors that modify carcass and meat quality in goat are compiled. Both, intrinsic factors (breed or breed type, age, weight at slaughter or gender) and some extrinsic factors (as production system, type of suckling, and aging) are discussed.
Part of the book: Goat Science