Physicochemical traits, flavor, and bioactive compound characteristics of imported frozen Australian goat meat: comparative analysis across muscle cuts and sexes

The physicochemical, flavor-related compounds, and sensory characteristics of imported frozen goat meat were evaluated by comparing variations among sex and cut types. Female rib cuts had a lower moisture content than those of males. Protein levels were high in the rib and loin cuts of males, whereas females exhibited increased fat levels in these same cuts. Increased sodium levels were observed in the shoulders and loins of females. Among the different cuts, female ribs exhibited the highest values of cooking loss, as well as cholesterol and collagen contents. Sex and meat cuts influenced dipeptides and α‑tocopherol levels. Multivariate analysis revealed evident groupings based on meat cut and sex, with dipeptides, nucleotide metabolites, zinc, and certain fatty acids identified as key differentiating factors. Male ribs contained high levels of ketones, whereas female shoulders had increased concentrations of sulfur compounds. The female rib samples demonstrated high overall acceptability in the sensory evaluation. In conclusion, both cut and sex significantly influenced the physicochemical traits, flavor compounds, bioactive profiles, and sensory qualities of imported frozen goat meat. Although this study provides fundamental data on imported frozen goat meat, further studies are required to validate these findings across various breeds, countries, and production systems.