Recommended terminology for the muscle commonly designated ‘longissimus dorsi’

Musculus longissimus of the erector spinae is frequently used by meat scientists because of its relative mass, its commercial importance and its variability in quality. Its designation has fluctuated considerably due to confusion over interpretation of accepted anatomical guidelines, some of which have been altered to improve precision. We recommend that meat and muscle scientists refer to the part of the whole muscle they generally use as the Longissimus thoracis et lumborum (LTL) or to either of its two parts, Longissimus thoracis (LT) or longissimus lumborum (LL), depending on which is referenced. The word dorsi should be omitted, the word musculus (or its abbreviation M.) preceding all muscles in Latin should not be used in English, and the longissimus atlantis, capitis and cervicis should not be included except when they are actually used.