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The quality of goat meat has recently become an important aspect in the marketing of goats in Serbia. The aim of this study was to compare some goat meat quality parameters of various races and to determine the differences between them. Goat breeds were Balkan goat and Serbian White goat, both female in the age of four years. Analysis of quality parameters: chemical composition (moisture, protein, total fat, ash,), pH value, fatty acids, amino acids, microelements content, tenderness, cooking loss and colour measurements were done. Statistically significant difference was found between the samples of two groups of goat meat (P

Chemical composition, pH value, fatty acids profile, cholesterol content, color and sensory analysis of pork meat from Duroc x Yorkshire (D x Y), Duroc x Yorkshire x wild boar (D x Y x WB) crossbreeds and wild boars (WB) was investigated. Samples for all tests were taken from m. longissimus dorsi. Chemical composition and pH value were tested by ISO methods. Fatty acid and cholesterol determination was performed by gas chromatography technique with external standard method. Color was determined instrumentally using the thristimulus colourimeter. The overall sensoric quality (appearance, texture and smell) of samples of raw meat was evaluated. In evaluation of results the scoring system was used. In chemical composition (moisture, fat, protein, ash) and pH values statistically significant difference was noted (p