Production and quality of goat meat

Uzgoj koza i konzumacija kozjeg mesa uvjetovani su religijom, tradicijom i običajima, te tržištem i navikama potrošača. Kozje meso je karakterističnog okusa i povoljnog kemijskog sastava, te se preporuča prvenstveno kod zdrave prehrane. U proizvodnji mesa koriste se različite mesnate pasmine poput burske koze te križanci domaće s plemenitim pasminama koza. Pri odgovarajućoj hranidbi postižu dnevni prirast iznad 200 grama, a indeks jarenja je visok i vrlo često po jarenju daju dvoje jaradi. Prema postojećim propisima kozje meso se stavlja u promet kao jaretina i kozetina I. II. i III. kategorije u trupovima, polovicama i četvrtima. Randman se kreće između 35 i 53 posto, a kakvoća mesa određuje na osnovi senzorskih pokazatelja.Goat breeding and goat meat consumption are conditioned by religion, tradition and habits as well as by market and consumer practice. Since goat meat has a specific taste and an acceptable chemical structure it is highly recommended as a well-balanced diet. Diverse meattype breeds such as boer goat and hybrids of domestic and highbred goat breeds are used in meat production. According to the prevalent rules, goat meat is put on the market as kid’s meat of 1st, 2nd and 3rd category meat offered in trunks, halves and quarters. Dressing percentage is between 35 and 53 percent, while sensor indicators define meat quality