Superficial muscles of black Bengal goat (Capra hircus): An especial emphasis on goat meat cut

Abstract

Goat meat has created new opportunities both in domestic and export markets in Bangladesh for value addition to the meat supply chain. Meat cuts of goats are often seen in the supermarkets in the different city corporation markets throughout the country. . This study aims to explore the superficial muscle anatomy of the Black Bengal goat (BBG) and propose a framework for anatomically informed ideal meat cuts using adult BBG (n=10). The goats were collected from nearby local market of Bangladesh agricultural University (BAU), Mymensingh, and sacrificed (pentobarbital sodium @ 20 mg/kg body weight, i/m followed by bled to death giving incision on the right common carotid artery) then fixed using 10% formalin infusion. After careful removal of the skin, the anatomically classified body regions (head, neck, thorax, abdomen, forelimb, and hindlimb) were mapped according to the popular meat cuts available in supermarkets. The whole body was divided and categorized as nine meat cuts, namely neck (neck chops), shoulder (forequarter rack/chop), rib (rack, cutlets), loin (loin chop, tenderloin), leg (leg steak), hind-shank (shank, drumstick), flank, breast, and foreshank (shank, drumstick). The superficial and mostly contributing muscles to the specific cut were observed considering the origin, various parts, prominent characteristics, insertion, and gross appearance with their associated structure. Anatomical knowledge from this research will primarily help butchers to obtain optimum meat cuts, as well as anatomists, students of veterinary medicine, and related research personnel.