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Goat meat is a source of lean, red meat. Its consumption is increasing worldwide due to its high quality and valuable nutrient content compared to other red meats. Goat meat has a relatively high percentage of protein and a low amount of fat, saturated fatty acids and cholesterol, making it a preferred product, an excellent source of easily absorbable protein, beneficial to the human body. The high content of beneficial fatty acids, especially omega-6 and omega-3, makes lamb healthy. Due to the undisputed quality of the meat from this type of animal, its popularity and demand on the market are growing. The technological qualities of the meat are influenced by its biochemical composition, including its protein, fat, water and mineral content, as well as its structural and functional properties. When choosing meat on the market, consumers are often guided by its colour, which is an indicator of the freshness of the product In the context of the meat processing industry, the technological qualities of meat are essential in determining its value and processing possibilities. Important indicators such as water holding capacity, tenderness, flavour and colour of the meat are key factors that determine how the meat will be perceived by consumers. These parameters influence the quality of the finished products, their suitability and appearance. [ABSTRACT FROM AUTHOR]

The study outlines the potential benefits of clusters in beef cattle production, such as economies of scale, innovation and knowledge transfer, and improved market access. Challenges such as farm fragmentation, access to capital and investment, alignment of stakeholder interests and the need for supportive policy frameworks are explored. In addition, the current state of beef cattle production in Bulgaria is examined, discussing issues such as the constraints of small-scale farming, the impact of subsidies and consumer preferences. The study concludes with an analysis of trends in cattle numbers and farm activity, looking at labour shortages, technological advances and market fluctuations, thus providing a comprehensive overview of the impact and potential of clusters in Bulgarian beef cattle production. [ABSTRACT FROM AUTHOR]

Improving meat productivity and quality is an active process that uses combinations of genetic and non-genetic factors (Casey and Webb, 2010). According to Wattanachant, (2018), goat meat occupies increasingly higher positions in the markets and is preferred by consumers because of its low fat and cholesterol content. Meat quality is a subjective concept and can be characterized by its physicochemical parameters or by consumer tastes (Casey and Webb, 2010). The factors, such as sex, genotype, feeding, age, slaughter weight, rearing system interact with one other. Knowledge of these factors and their correct combination leads to an increase in meat productivity and quality. The purpose of this survey is to briefly examine some factors that have an impact on the yield and quality of goat and kid meat and the interaction between them. [ABSTRACT FROM AUTHOR]