Abstract
Chemically, goat meat had significantly ( P < 0·05) less intramuscular fat and significantly ( P < 0·001) more moisture than lamb. The sarcoplasmic protein concentration of the goat meat was significantly ( P < 0·001) greater than that of lamb while the myofibrillar protein concentration was similar in the two species. Goat meat was darker red in colour than lamb. It had significantly ( P < 0·001) superior water-holding capacity and less cooking losses than lamb. Meat flavour was significantly ( P < 0·05) less strong in goat meat than in lamb.
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