. 2014. SHORT COMMUNICATION: Quality of ewe and goat meat cured product mantas. An approach to provide value added to culled animals. Can. J. Anim. Sci. 94: 459Á462. The effect of species on quality of a cured meat product (mantas) was analyzed in eight culled ewes and eight culled goats. Carcasses were aged at 48C for 4 d, deboned, salted for 96 h and dried for 48 h. Samples (in triplicate) from the longissimus dorsi (LD) were analyzed for pH and water activity (a w ). Samples of cured LD were subjected to chemical analyses. It was possible to conclude that cured goat meat had higher moisture content (PB0.001) than cured ewe meat, 44 and 51%, respectively. Directly related to the moisture content, a higher total, saturated, mono-and polyunsaturated fat content (PB0.001) was found in ewes. The others chemical determinations did not present differences (P!0.05) for the species effect.