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Abstract
Goat meat has become an increasingly good source of protein for meat eaters in the global
marketplace. Goat meat constitutes about 63% of all red meat consumed worldwide. It is the
main source of animal protein in many North African, Middle Eastern nations, Southeast Asia,
the Caribbean, and other tropical regions. This notwithstanding, goat meat is yet to take such
prominence in the U.S. diet. Despite the acknowledgement of the meat as lean, tasty and less
fatty than other meats (USDA 2001), consumption is still limited to certain groups. Results of
this study will provide implications for a successful market expansion in the area.