Characteristics and properties of goat meat gels as affected by setting temperatures

•Setting temperature affected characteristics and properties of goat meat gel.•Setting at 60 °C was the optimum temperature to produce gel from goat meat.•Setting before heating was required to yield the gels with better quality.•Sensory property of goat meat ball was governed by setting temperature. Effects of different setting temperatures (40–70 °C) on properties of goat meat gels after heating at 90 °C were investigated. Setting at 60 °C with subsequent heating at 90 °C yielded the gel with the highest breaking force along with coincidentally lowest expressible moisture content (p