In two separate experiments, carcasses of intact Kiko × Boer male kids were assigned randomly to tension treatments applied 30 min postmortem: 1) suspended by the Achilles tendon (AT); 2) suspended from the pelvic bone with front and hind legs tied together (TS); or 3) suspended by the Achilles tendon, and the fore- and hindsaddle were separated at the 12th/13th thoracic intervertebral disk, external fat, accessory muscles and epimysium surrounding the longissimus muscle (LM) were cut (TC), and a 2.3-kg weight attached to the neck (TC + W). Warner-Bratzler shear force values for the LM were reduced (P < 0.05) 24.4 to 35.9 N in TS carcasses compared to AT carcasses, and WBSF values of SM from TS carcasses were 25.0 and 20.3 N less (P < 0.05) than those for AT and TC + W carcasses, respectively. Results indicated that cooked goat meat tenderness, particularly the LM and SM, may be improved greatly by suspending goat carcasses by the pelvic bone.

在两个独立的实验中，将尸体完整的Kiko×Boer男童的尸体随机分配到死后30分钟进行张力治疗：1）由跟腱（AT）悬吊；2）将前腿和后腿绑在一起，从骨盆悬吊（TS）；或3）由跟腱悬吊，并在第12/13胸椎椎间盘分离前鞍和后鞍，切掉了背长肌（LM）周围的外部脂肪，辅助肌肉和上皮肌层（TC），并在2.3-脖子上附着的公斤重量（TC + W）。 与AT屠体相比，TS屠体的LM的Warner-Bratzler剪切力值降低了（P <0.05）24.4至35.9 N，TS屠体的SM的WBSF值降低了25.0和20.3 N（P <0.05），分别比AT和TC + W屠体高。结果表明，通过用骨盆骨悬吊山羊尸体，可以大大改善煮熟的山羊肉的嫩度，尤其是LM和SM。