1. Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat;AMSA,1995
2. Loss on drying (moisture) at 95–100°C for feed. AOAC official method 934.01. In: Official method of analysis;AOAC International,2002
3. Ash of animal feed. AOAC Official Method 942.05;AOAC International,2002
4. Dumas combustion method. AOAC Official Method 992.15;AOAC International,2002
5. Chemical composition and quality attributes of goat meat and lamb;Babiker;Meat Science,1990