This study was conducted to determine some meat quality traits and blood parameters of White and Multicolor goose varieties in Yozgat region. 5 female and 5 male geese at six months old age from each variety were slaughtered, and their slaughter and meat quality and some blood parameters were determined. Blood analyses were determined in the blood samples which were taken during slaughter. Breast meat L* value was determined higher in white variety and male geese (P&#706;0.05). There were insignificant differences between sexes in terms of a* and b* values. L*, a* and b* values of leg meat was also found insignificant between varieties and sexes. pH value of breast and leg meats were found insignificant between both sexes, whereas pH value was found higher in leg meat of Multicolor geese (P&#706;0.05). Cooking loss ratio was found higher in breast meat of male geese (P<0.05) but, there was not significant difference between varieties. On the other hand, differences in traits such as drip loss and water holding capacity weren&#8217;t significant. In leg meat, differences in all these traits were insignificant. While dry matter, breast meat crude protein and crude fat ratio were higher in female geese (P<0.05), crude fat values were found higher in Multicolor geese. The differences between the chemical compositions of leg meat were found insignificant. Differences in albumen, cholesterol, glucoses, protein and triglyceride values determined in blood plasma were insignificant; besides this, triglyceride and cholesterol level in female geese were partially higher. The results of the study showed that, there were similarities between meat quality and some blood characteristics of white and multicolor geese.