QUALITY OF PROCESSED GOAT PRODUCTS

Although processed goat meat products are less popular than horse meat, beef, or poultry, and are often perceived as secondary, they play an important role in global meat consumption. This article presents a brief overview of goat population and the state of goat meat processing in Kazakhstan. It also summarizes recent studies focused on goat meat processing, with emphasis on physicochemical characteristics, sensory quality, microbiological indicators, and safety concerns. The article discusses key findings and promising directions for the development of production, processing, and commercialization of goat meat products. Opportunities for diversifying the product range and increasing market appeal are highlighted. Processing meat from culled animals represents a promising approach to utilizing raw materials with low market value. Some types of products, such as fermented sausages, smoked legs, and pâtés, possess high commercial potential and good consumer acceptability. One of the promising areas of research in the food industry is the development of a new generation of goat meat products as functional foods that meet the ongoing innovation demands of the meat sector. Issues related to ensuring food safety remain relevant and require special attention in future scientific and technological developments.

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