Breed-dependent variation in physicochemical, nutritional, and sensory quality of meat from local Jordanian goat breeds

Goat meat is increasingly recognized as a sustainable, nutrient-dense protein source, but comparative data among local Jordanian goat breeds remain limited. This study compared physicochemical composition, minerals, instrumental quality traits, sensory attributes, and consumer acceptance of meat from Shami, Baladi, and Baladi x Shami crossbred (Mix) goats. A total of 120 goats (40 per breed) were raised under identical conditions and slaughtered at 8 months. Breed significantly affected traits (p < 0.05). Baladi meat had the highest dry matter (29.7 +/- 2.0%) and fat (3.3 +/- 0.4%) and the lowest moisture (70.3 +/- 2.0%), whereas Mix meat had the highest moisture (75.8 +/- 1.6%) and lowest fat (2.6 +/- 0.3%). Protein content was similar among breeds (15.8-16.3%). Baladi meat contained higher magnesium, iron, and zinc, while Mix meat had the highest potassium; calcium, sodium, phosphorus, manganese, and copper did not differ significantly. Shami meat showed the greatest water-holding capacity (89.1 +/- 2.3%), Baladi the lowest shear force (31.9 +/- 3.8 N), and Mix the highest pH (6.09 +/- 0.07) and shear force (41.9 +/- 5.1 N). Consumer evaluation indicated stronger flavor acceptance for Baladi and Mix meats, although all samples were acceptable, supporting breed-specific strategies in arid and semi-arid systems.