This study investigated the effects of post-mortem carcass dressing techniques and open market retail display on the quality and acceptability of goat meat. Twenty-seven Red-Sokoto bucks were used. They were slaughtered, weighed and randomly allocated to 3 post-slaughter dressing techniques: scalding, skinning and singeing. The primal cuts were displayed for 0, 3, 6 and 9 hours. Visual colour, proximate composition, pH, lipid oxidation, microbial load and sensory characteristics of the meat from the 3 treatments were determined and data collected were subjected to analysis of variance (ANOVA) in a completely randomized design with 3×4 factorial arrangement, and the significant means separated at p < 0.05. The visual colour and protein were higher in singed meat, moisture was higher in skinned meat and decreased against the time of display. Lipid oxidation and microbial load values were higher in skinned meat; aerobic bacteria were higher than lactic acid bacteria, and increased against the time of display. All the sensory attributes and acceptability scores decreased against the time of display except tenderness. In conclusion, carcass dressing techniques and open market retail display affected goat meat quality and acceptability. Singeing technique could be adopted since it furnished higher meat quality and acceptability and goat meat must not be displayed beyond 6 hours.
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