Six Grassland African Dwarf goats were slaugtered in this study. Longissimus dorsi muscle samples were removed from 10 to 12 kg goat carcasses. Two equal roasts were obtained from each loin. From each animal, the four roasts were cured and three cooking methods were applied to pre- and one post-rigor loins. Effects of cooking methods and rigor slate on composition, tenderness and eating parameters of cured loins were determined. The method of cooking had no significant effect (P < 0.05) on the pH of the meat. The lowest shear force value was found in roasted loins, while the loins cooked in a water bath exhibited the lowest salt and residual nitrite levels. Results from the sensory panel members indicated that the roasted loins were preferred to broiled ones or those cooked in the conventional oven or in the hot water. (C) 2000 Elsevier Science Ltd. All rights reserved.