Even though pine bark (PB) and sericea lespedeza (SL) contain a high amount of condensed tannins (CT), they have been recognized as an economical source of nutrients for goats. Yet their effect on the quality of goat meat (chevon) has not been intensively studied. This study was conducted to determine the quality characteristics of chevon from meat goats fed CT-containing PB and/or SL diets. Twenty-four Kiko × Boer male goats (8 mo of age; BW = 37.3 ± 2.56 kg) were randomly assigned to a feeding trial. Goats were randomly divided into 4 groups with 6 goats in each group. Each group was assigned randomly 1 of 4 diets: 30% bermudagass (BG) hay (control, BG-diet); 30% PB pellet (PB-diet); 30% SL pellet (SL-diet); and 15% PB + 15% SL pellet (PS-diet) with the remainder of each diet made up of 70% alfalfa pellets mixed with a commercial molasses-based sweet feed. After a 50 d feeding trial, goats were slaughtered using standard procedures. After 24 h cooler storage (2°C), longissimus muscle (LM) pH was measured from individual carcasses and each carcass was fabricated to obtained 2.5-cm thick loin chops for meat quality analysis. All data were analyzed as a completely randomized design. The LM pH values of goats fed the 4 different diets were not significantly different. Chops from goats fed a PB-diet had higher (P < 0.05) CIE L* (lightness) and a* (redness) values than those from goats fed the other 3 different diets. The LM from goats fed a PS-diet had higher (P < 0.05) moisture and ash contents than that from goats fed a PB- and a BG-diet, respectively. Furthermore, the LM from goats fed a PB-diet had higher (P < 0.05) percent metmyoglobin and thiobarbituric acid reactive substances (TBARS) values than that from goats fed the other diets. Compared with goats fed BG-diet, goat fed either a SL- or a PB-diet had lower (P < 0.05) shear values (3.74 vs 3.26 or 3.03 ± 0.13 kg) in cooked loin chops. The results indicate that a diet containing higher amounts of dietary tannins from PB might improve the texture property and color of goat meat, whereas the resulting chevon might be more susceptible to the lipid oxidation.