# Effect of Wet Aging on the Meat Quality of Two Cuts (Longissimus thoracis et lumborum and Quadriceps femoris) from Italian Local Goat Breeds Compared to the Saanen Cosmopolitan Breed

## TL;DR

This study compares the meat quality of local Italian goat breeds with a cosmopolitan breed and shows how wet aging improves tenderness and nutritional value.

## Contribution

The study evaluates the effect of wet aging on meat quality of local Italian goat breeds and compares them to a cosmopolitan breed.

## Key findings

- Wet aging improved tenderness and texture of goat meat, especially in Longissimus thoracis et lumborum muscles.
- Capra di Potenza had the best fatty acid profile and lower atherogenic and thrombogenic indices.
- Local breeds produced more tender and aromatic meat than the cosmopolitan Saanen breed.

## Abstract

Goat meat is a lean, highly nutritious source of high-quality protein, vitamins, minerals, and an interesting nutritional profile of fats, although its consumption remains limited in Europe. This study aimed to describe the quality characteristics of local kid goat meat (Garganica, Derivata di Siria, and Capra di Potenza) and cosmopolitan breed meat (Saanen) and to evaluate how a short wet aging period affects its nutritional and sensory traits. Meat samples were obtained from groups of goat kids belonging to different genetic types and reared under real and representative production systems, reflecting the diversity of local farming practices. Forty goat kids (10 per breed) were used, and two commercially relevant muscles were analyzed over seven days of wet aging. The results showed that meat quality reflected the combined effect of breeds, muscle type, and post-mortem aging, while wet aging mainly improved tenderness and texture. Specifically, Capra di Potenza exhibited the best fatty acid profile and interesting nutritional indices, whereas Derivata di Siria meat showed greater resistance to oxidation. Overall, local breeds produced meat that was tastier and more tender than that of the cosmopolitan breed. These findings highlight the potential of native goats to provide high-quality, sustainable meat and demonstrate how wet aging can further enhance their value, supporting the promotion of niche products and the preservation of biodiversity.

Goat meat represents a valuable source of high-quality protein and healthy lipids, although its consumption remains limited in Europe. This study aimed to evaluate the qualitative–quantitative changes in the nutritional, rheological, and sensorial characteristics of meat (Quadriceps femoris and Longissimus thoracis et lumborum muscles) from three different autochthonous goat breeds (Garganica, Derivata di Siria, and Capra di Potenza) and a cosmopolitan, genetically selected one (Saanen), reared in Basilicata (Italy), during a 7-day wet aging process. Forty kids (10 per breed) were slaughtered at 50 ± 3 days, and meat samples were vacuum-aged at 4 ± 1 °C and analyzed at 0, 3, and 7 days. Data showed that genotype was the main factor influencing meat quality, while wet aging mainly improved rheological parameters, particularly in LTL muscles. Notably, Capra di Potenza exhibited the most favorable fatty acid profile, with lower atherogenic (average values of 0.80 in LTL and 0.92 in QF) and thrombogenic (average values of 1.49 in LTL and 1.59 in QF) indices, whereas Derivata di Siria showed the greatest oxidative stability (average values of 0.060 in LTL and 0.036 in QF). Overall, local breeds of kids’ groups produced more tender and aromatic meat than Saanen. These findings highlight the potential of native goat breeds for premium meat production and suggest an effective post-mortem aging technique to enhance their quality, promoting the diffusion of niche products as well as biodiversity preservation.