This review describes the production systems and products pertaining to goats and sheep (GS) in Indonesia. These small ruminant species are found across 38 provinces in Indonesia. Almost 99% of the GS are farmed by smallholders, with the animals either being housed in an enclosure (small shed near the farmer’s house) or in a mix of both grazing and confinement. The livestock are typically fed natural and/or artificial feed. Two sheep types, thin-tailed and fat-tailed are the most popular with smallholder producers, while Bali, Etawah, Boerawa, Jawa Randu Kosta, and Gembrong are the dominant goat breeds. As one of the biggest Muslim countries in the world, Indonesian production and consumption of GS is influenced by culture and religious systems. The Halal slaughter method applied is described, as are the religious/cultural festivals in Indonesia, which have a significant relationship on the GS demand and consumption, such as Eid al-Adha and Aqiqah. The preparation, processing, and consumption of GS meat in Indonesia are strongly influenced by the use of spices, being part of the Moluccas archipelago, also known as the “Spice islands” with over 30,000 species of spices grown. Some traditional meats and meat processing technologies in Indonesia are presented to provide insight into how GS meat is processed. The main challenges in the processing of GS meat in Indonesia and some current research on the development of GS production are presented in this paper. Implications: Goat and sheep belong to the most widely consumed meats in the world after pork, poultry, and beef. There are some reasons why GS meat has become one of the more popular protein choices for many families, of which its low-fat levels are one. GS meat is also considered one of the only meats with minimal religious taboos in the world. For these reasons, GS meat is also favored by Indonesian people in the most populous Muslim-majority country. However, information regarding goat and sheep in Indonesia is still lacking. This review aims to provide information on the distribution of GS in Indonesia over 38 provinces, the breed types that grow there, their production, and Indonesian consumption behavior, highlighting the religious festivals that cause the highest demand for these meats. This review provides information to the stakeholders of goat and sheep production chains.

Background and Aim: Irradiation is one of the most effective microbial decontamination treatments for eliminating foodborne pathogens and enhancing chicken meat safety. The effect of gamma irradiation on the overall quality of chicken meat and its products must be observed to provide a comprehensive explanation to the public. This meta-analysis examined the effects of gamma irradiation on the oxidation parameters, microbial activity, physicochemical characteristics, sensory parameters, and nutrient quality of chicken meat and meat products. Materials and Methods: We conducted a literature search using various search engines (Scopus®, PubMed®, and Google Scholar®) with “irradiation,” “gamma,” “chicken,” and “meat” as keywords. Gamma irradiation treatment was set as a fixed effect, and the difference between experiments was set as a random effect. This study used a mixed-model methodology. After evaluation, we selected 43 articles (86 studies) for inclusion in the database. Results: Gamma irradiation significantly increased (p < 0.01) thiobarbituric acid-reactive substance levels on days 0, 7, and 14 of storage. Gamma irradiation reduced total aerobic bacteria, coliforms, Salmonella, yeast, and mold activity (p < 0.01). According to our meta-analysis, 21.75 kGy was the best dose for reducing total aerobic bacteria. On day 0, gamma irradiation did not affect the color parameters (L*, a*, b*). However, a significant difference (p < 0.01) was noted for a* and b* parameters between the control and irradiation treatments at 7 and 14 days. Although irradiation treatment was less consistent in sensory parameters, overall acceptability decreased on days 0, 7, and 14 after storage (p < 0.05). Regarding nutrient composition, gamma irradiation reduced moisture content and free fatty acid (FFA) content (p < 0.05). Although irradiation significantly reduces the microbial population, it increases the oxidation of chicken meat and its products. Irradiation decreases FFA content and overall acceptability, but it does not affect flavor, tenderness, juiciness, or cooking loss. Conclusion: Gamma irradiation positively reduces the microbial activity in chicken meat and its products but increases the oxidation parameters. Although gamma irradiation does not alter the flavor, tenderness, juiciness, or cooking loss, gamma irradiation can reduce the FFA content and overall acceptability. Keywords: chicken, gamma irradiation, meat, meta-analysis, product.

Meatballs are popular in Asia and traditionally made from beef or chicken with tapioca (≈8% wt/wt) as filler. Tapioca has a high glycaemic index (GI); therefore, rice bran was evaluated as a substitute to create a healthier meatball of acceptable quality. Substitution of tapioca with rice bran (100:0; 75:25, 50:50; 25:75; 0:100% tapioca: % rice bran) decreased the starch content (7.8 to 3.3%) and GI (56.08 to 43.85) whilst increasing the protein (10.9 to 12.8%) and fibre (8.1 to 10.3%) contents. Although consistency (995 to 776 N/mm) was affected, firmness (90.6 to 90.5 N) and shear force (300 to 312 N) were only slightly affected by the ratio of tapioca to rice bran. Sensory analysis revealed that the goat meatball with the substitution of tapioca with up to 25% rice bran was deemed acceptable by 40 Indonesian consumers.