BACKGROUND: The interdigital pouch is an invagination of the skin which locates between the digits in several species of the artiodactyla. It secretes pheromones that play important biological functions in the conspecific chemical communication. OBJECTIVES: This study has been carried out in order to determine the anatomical and radiological structure of the interdigital pouch in native goats. METHODS: Eighty interdigital pouches (40 forefeet and 40 hind feet) of 10 female and 10 male, one to three-years-old, healthy native goats in slaughterhouses of Chaharmahal va Bakhtiari were selected. After dissection, topography of each pouch was determined in the feet. For radiologic studies, contrast urografin media were injected into the pouch and then radiographs and photographs were obtained. Different parts of each pouch were identified and measured between the two limbs in both sexes. Data were analyzed by t-test. RESULTS: In native goats, the pouch, which was observed in all feet,  was a primitive type and located in the space between two hooves at the level of pastern joint. The pouch represents an equilateral triangle with an apex next to the first phalanx and the base near the second phalanx. The best radiographic view for pouch in native goats was dorsopalmar or dorsoplantar. Detection of the pouch in the forelimb was more than that of the hindlimb. Except for the base of pouch, the means of the other parts in male were significantly higher than females. It is difficult or impossible to define the exact radiological and topographical limits of the pouch in goat, due to the absence of secretion, excretory duct and orifice and also the dispersion of structure. CONCLUSIONS: Based on this study, it can be concluded that although the interdigital pouch has only been reported in sheep, deer, moufflon and antelope, it was also found in native goats, but it is not common.

BACKGROUND: Regarding the economic values of meat, adulteration in meat products is probable. OBJECTIVES: This study was carried out to evaluate the histological method for the quantitative detection of meat in Kabab Loghme and cooked sausage model. METHODS: Five Kabab samples (containing 70 % meat) and cooked sausage (30, 50, 70 and 90% meat), were prepared. Then, each sample was divided into three parts and one piece was taken from each part and fixed in 10% neutral-buffered formalin. The samples were routinely processed for light microscopy and embedded in paraffin. The paraffin-embedded blocks were cut into 6 μm sections and stained using hematoxylin and eosin (H & E) for histological study. RESULTS: The histometrical analysis indicated that the estimated percentages for the added meat in kabab did not show significant difference with the real related percentages. On the other hand, the amount of meat was difficult to estimate especially in cooked sausage. CONCLUSIONS: The findings of the present research suggest the histological technique as a complementary method for quantitative evaluations of meat in raw meat products. However, the quantitative evaluation of meat in raw meat products was more convenient than in processed ones.