Abstract: North Shaanxi white cashmere yearling wethers were selected as experimental animals in the present study. The nutritional composition in muscles from different parts was determined and meanwhile, the histological characteristics and quality properties of meat were evaluated. Results showed that the average contents of protein, fat, water and ash in yearling wether muscle were 19.54%, 3.45%, 72.77% and 1.38%, respectively. The average contents of protein, fat, water and ash did not exhibit a significant difference among muscles from back, foreleg and hind leg. The meat color score, marbling score, pH1 value, pH24 value, shear stress, water loss rate, cooked meat percentage, muscle fiber diameter and muscle fiber density were 3.70, 2.60, 6.22, 6.05, 4.01 kg, 16.04%, 55.10%, 31.9 μm and 683.41 n/mm2, respectively. Yearling wether muscle was characteristic of appropriate fat content, higher ash content, delicate meat quality, and succulent and excellent processing characteristics. Therefore, the meat of North Shaanxi white cashmere goat has edible quality.

Key words: North Shaanxi white cashmere goat, wether, nutritional composition, histological characteristics, muscle quality