Ageing of Goat Meat: Physicochemical Aspects, Sensory Changes and Quality Improvement Strategies

Goat meat ageing is a promising strategy for improving meat quality and adding value to meat from adult animals. This review aimed to provide an integrated overview of goat meat ageing, focusing on biochemical, technological, physicochemical, sensory and microbiological aspects. A literature search was conducted in Scopus, Web of Science and ScienceDirect using combinations of terms related to goat meat, ageing technologies, meat quality and microbial quality. Relevant studies were selected through title, abstract and full-text assessment. Evidence from goat meat was prioritized, while studies on sheep and beef were used as supplementary evidence when goat-specific information was limited. The reviewed evidence indicates that ageing can improve goat tenderness and flavor through post-mortem proteolysis and associated biochemical changes. Dry ageing generally promotes greater flavor development, whereas wet ageing offers advantages for moisture retention and yield. Dry ageing in bags represents a promising alternative by potentially combining sensory benefits with reduced losses. However, ageing responses vary according to muscle type, slaughter age, ageing time, temperatures and packaging system, while microbiological safety remains an important consideration. Overall, further research is needed to establish goat-specific ageing conditions and integrate microbiological, physicochemical, sensory, consumer, and economic assessments to support the development of safe, acceptable and commercially viable aged goat meat products.