Supraclavicularis proprius muscle associated with supraclavicular nerve entrapment

Entrapment neuropathy of the supraclavicular nerve is rare and, when it occurs, is usually attributable to branching of the nerve into narrow bony clavicular canals. We describe another mechanism for entrapment of this nerve with the aberrant muscle; supraclavicularis being found during the routine dissection of an embalmed 82-year-old cadaver. Our report details a unique location for this rare muscular variation whereby the muscle fibres originated posteriorly on the medial aspect of the clavicle before forming a muscular arch over the supraclavicular nerve and passing laterally towards the trapezius and acromion. We recommend that in clinical instances of otherwise unexplained unilateral clavicular pain or tenderness, nerve compression from the supraclavicularis muscle must be borne in mind.

The desert camel as a meat animal

Fifty-two mature, fattened male camels were used for determining live animal and carcase measurements, carcase yield and characteristics. The average slaughter weight of mature, fattened desert camels was 456 kg, while the mean empty body weight was 404·8 kg. The camel carcase dressed out as 55·8% and 63·6% of live and empty body weight, respectively. The mean carcase composition was 56% meat,19% bone and 13·7% fat. Of the body components of the camel, the head, hide and liver represented 3·5, 8·6 and 2·0% of the empty body weight, respectively. The correlations between heart girth and liveweight were high and positive. The depth of the camel hump was significantly highly correlated with carcase fat and the hump fat weight had a positive high correlation (r = 0·97, P < 0·001) with carcase fat.

Chemical composition and quality of camel meat

L. dorsi, Semitendinosus and Triceps brachii muscles from the camel had similar moisture, protein and fat content, but significantly (P < 0·05) different ash content. These muscles had also similar sarcoplasmic and myofibrillar protein concentrations. L. dorsi muscle had the highest content of collagen but a higher solubility of hydroxyproline than Semitendinosus and Triceps brachii muscles. It also had a brighter red colour. Water-holding capacity was not significantly different between the three muscles studied. Shear force and connective tissue strength were lowest in L. dorsi, intermediate in Semitendinosus and highest in Triceps brachii.