Improving goat meat quality could enhance export potential

26 May 2025 - Consuming goat meat may not be as popular as beef or lamb in Aotearoa New Zealand, but there is potential to expand exports.

For her doctoral research, recent PhD graduate Dr Mariero Gawat compared the quality of New Zealand goat meat and investigated how processing can affect its quality and protein digestibility.

“Goat meat is lean due to lower fat content and tends to be more tough compared to beef and lamb. It is considered a healthier meat,” Dr Gawat says.

Currently, the main consumers of goat meat in New Zealand are immigrants, especially those from India and Africa. Dr Gawat says goat meat may not reach the same popularity as beef and lamb, but there is potential for its expansion, especially for export. While Australia is leading in the goat meat export industry, Dr Gawat says there is opportunity for New Zealand to boost export numbers.

To combat the toughness of goat meat, Dr Gawat says cooking it sous vide is the ideal method to enhance tenderness.

“Sous vide involves vacuum sealing the goat meat in a bag and cooking it in a precisely controlled, low-temperature water bath over a long time. Cuts of goat meat, like the loins, can be particularly tough and this cooking method helps it retain moisture without impacting its quality and protein digestibility.”

Additionally, Dr Gawat says there needs to be an improvement in how goats are handled in the slaughterhouse.

“At the moment, New Zealand has no specialised facility for goats, likely due to the lower volume of processing compared to lamb and beef. If New Zealand increases its exporting capacity, improvements should be made to the process, specifically post-mortem handling of goat meat. More studies can be conducted to evaluate the effects of specific temperature control during post-mortem which is significant in preventing cold shortening, a condition that results in tougher meat. Higher meat quality meat can result in higher value for the meat industry.

Dr Gawat was born and raised in Ormoc City, Philippines and came to New Zealand under the Manaaki New Zealand Scholarship programme. This scholarship enables recipients from developing countries to study in New Zealand and aims to provide recipients with the opportunity to learn new skills and acquire knowledge to assist in the social and economic development of their country when they return home.

“The Manaaki Scholarship team were my family and took care of me from the moment I arrived. I had a strong support group and the rest of the Manaaki scholars became my very good friends.”

Dr Gawat became an active member in a number of clubs and societies on the Manawatū campus during her studies, including the Filipino Association of Massey University Students and the Riddet Institute Student Society. She also played a lot of badminton with international students.

“I consider Palmy as another home with so many memories. It’s full of amazing people, especially the food scientists. Massey is the best university to study food research, with a lot of high-quality facilities and experts. The campus is vast and is a great place to run or bike around. I love the outdoors and I was able to do a lot of hiking during my time in New Zealand. A highlight was completing some of the great walks in the South Island.”

Since completing her PhD, Dr Gawat returned home to the Philippines and is working in the Department of Science and Technology as a Science and Technology Fellow. She is serving as the key person in the Caraga region for their Food Innovation Programme.

“I have been back in the Philippines for a year now but I really wanted to attend graduation in person. I’m glad I did because I missed the place and the people. I am very thankful for my learning at Massey and for the support from my main supervisor, Dr Lovedeep Kaur.”

 - Republished courtesy of Massey News