Meat Animal Species Identification PDF

# Identification of Meat animal Species ## Means of identification: 1. Peculiarities of shape and Colour of stamps. 2. Differentiation of Carcasses of Slaughtered animals. 3. Characteristics of Muscle structure, Colour, Consistency and Fat Content. 4. Anatomical Variations in organs and bones. 5....

# Identification of Meat animal Species ## Means of identification: 1. Peculiarities of shape and Colour of stamps. 2. Differentiation of Carcasses of Slaughtered animals. 3. Characteristics of Muscle structure, Colour, Consistency and Fat Content. 4. Anatomical Variations in organs and bones. 5. Characteristics of the hairs (In goat and pig Carcasses). 6. Physical and chemical means for differentiation of Fat. 7. Chemical and biological means for differentiation of meats. ## Differentiation of Carcasses of Slaughtered animals ### Characteristics of meat and Fat ### Anatomical Variation in organs ## Steer (Bullock) Carcass: ### Before maturity: (at 6-12 weeks old). - **Steer (Bullock)** Castrated & bovine reaching sexual maturity (at a year old) - **as bull Carcass except:** 1. The muscles of neck and shoulder. Not so strongly developed as in the bull. 2. Fat more evenly distributed over the carcass, particularly abundant in the pelvic cavity. 3. The scrotal fat abundant and completely occludes the external inguinal ring. - **Bullock Flesh:** - Lighter in Colour than bull flesh. - Has a brick red colour with a shin, marbled appearance (due to presence of intermuscular fat). ### Stag Carcass: - **Castrated** - **as bull Carcass except:** 1. Less developed musculature than the cow. 2. **udder:** Smooth regular convexity. 3. **On section** - predominance of Fat. lack of evidence of glandular tissue ### Heifer Carcass: - **Heifer up to its** first calf - **as bull Carcass except:** 1. Less developed musculature than the cow. 2. **udder:** - Smooth regular convexity. - **On section:** Predominance of Fat, and lack of evidence of glandular tissue. ## I. Differentiation of Carcasses of Slaughtered animals ### A. Cattle Carcasses : #### Bull Carcass - **Def:** Uncastrated of bovine used for mating adult bovine which had one or more calves. - **Body Appearance:** - **Symmetrical (Halving)**: Ill-distinct bony prominence with massive development of the muscles. - **Muscle Development:** Massive development of the neck, shoulder and forequarter. Long tapering neck. - **Pelvic Cavity:** Narrow and can be spanned with the hand. - **Pelvic Floor:** Angular - **Pubic:** Strongly developed (round) - **Genitalia:** In the dressing, the testicles and spermatic cord are either removed, leaving an open inguinal ring, partly covered by scanty scrotal fat or still attached to the hindquarters. - **Cut gracilis muscle:** Triangular in shape. - **Aspect of thigh Bulbo Cavernous muscle:** Well developed, absent below the angle of the haunch. - **Foreshank:** enlarged at the end of the Foreshank (radius). Slim and straight. #### Cow Carcass: - **Def:** uncastrated of bovine which had one or more calves. - **Body Appearance:** - **Less symmetrical (quarters)** : Distinct bony prominence, more slender body development. - **Muscle Development:** - Less development of the neck, shoulder and forequarter. - Long tapering neck. - Curved back. - **Pelvic Cavity:** Wide and can scarcely be spanned. - **Pelvic Floor:** Slightly arched. - **Pubic:** slightly developed (compressed or crescentic). - **Genitalia:** Loose and large udder on the hindquarters. Leaving a defect as a triangular vagged (rough) surface. Remains of the broad ligament of the uterus are apparent on the inner side, below the angle of the haunch. - **Cut gracilis muscle:** Crescentic bean shaped. - **Aspect of thigh Bulbo Cavernous muscle:** absent. - **Foreshank:** slim and straight. ## B. Sheep Carcasses #### Ram Carcass, Wether Carcass, Gimmer Carcass, Ewe Carcass - **Def:** - **Ram Carcass:** Uncastrated of sheep - **Wether Carcass:** castrated sheep - **Gimmer Carcass:** sheep up to 3 months first lamb - **Ewe Carcass:** adult sheep - **Body Appearance:** - **Ram Carcass:** the Carcass has a strong muscular well-proportioned, characterized by its symmetrical shape. - **Wether Carcass:** the Carcass is well-proportioned, characterized by its symmetrical shape. Long thin neck and poor legs. - **Gimmer Carcass:** the Carcass is angular in shape with long thin neck and poor legs. - **Ewe Carcass:** the Carcass is angular in shape with long thin neck and poor legs. - **Muscle Development:** - **Ram Carcass:** Strong muscular development of the forequarter. - **Wether Carcass:** even distributed fat - **Gimmer Carcass:** Symmetrical - **Ewe Carcass:** - The udder is brown, loose and never set. - It is removed during dressing. - **Scrotal (cod) Fat:** - **Ram Carcass:** sparse or absent. - **Wether Carcass:** abundant and lobulate. - **Gimmer Carcass:** Sparse or absent. - **Ewe Carcass:** abundant and lobulate. - **Root of penis (q) and udder:** - **Ram Carcass:** Transverse section with the knife above the pubic tubercle to expose the root of penis which is thicker than an ordinary pencil. - **Wether Carcass:** The udder is thicker than an ordinary pencil, smooth convex, and never set. - **Gimmer Carcass:** Thinner (not thicker than an ordinary pencil). - **Ewe Carcass:** The udder is thicker than an ordinary pencil. It is removed during dressing, leaving a void on the outer abdominal wall, with portions of supra-mammary insertions. - **The cut gracilis muscle:** - **Ram Carcass:** triangular - **Wether Carcass:** triangular. - **Gimmer Carcass:** crescentic. - **Ewe Carcass:** crescentic. - **Bulbo Cavernous muscle:** - **Ram Carcass:** well developed. - **Wether Carcass:** well developed. - **Gimmer Carcass:** bean shaped. - **Ewe Carcass:** absent. - **Canine teeth:** - **Ram Carcass:** strong and developed - **Wether Carcass:** strong and developed. - **Gimmer Carcass:** present but they do not develop as in the male. - **Ewe Carcass:** present but they do not develop as in the male. - **Genitalia:** - **Ram Carcass:** The scrotum is removed in the dressing, the area of removal is apparent on the inside of the thigh. The root of penis is present on one side of the carcass, when the carcass is split. - **Wether Carcass:** The scrotum is removed in the dressing. - **Gimmer Carcass:** The scrotum is removed in the dressing. - Greater development of udder with 10-12 teats in two series. - **Ewe Carcass:** The scrotum is removed in the dressing, the area of removal is apparent on the inside of the thigh with 10-12 teats in two series (the root of penis is present on one side of the carcass when the carcass is split). ## C. Differentiating Features of the Sheep and Goat Carcasses: ### Sheep Carcass: 1. **Back and Withers** - Round and well-fleshed 2. **Thorax** - Barrel-shaped 3. **Tail** - Fairly broad 4. **Radius** - 1.25 times Length of Metacarpus. 5. **Scapula:** - **Short and broad.** - **Superior Spine:** bent back. - **Superior Spine:** narrow. - **Lateral bodies:** thickened in Lateral bodies thin and sharp. 6. **Sacrum:** Form of VOLLS 7. **Sacral Vertebrae:** 4 8. **Bos Coxae:** 2 supra acetabulum depressions 9. **Tuber ischii:** Large 10. **Flesh:** - **Pale red** - **Fine in texture.** - **S.C. Fat:** - Thick - Dark red - Coarse - S.C. Fat: ↓ - Goaty - Sticky S.C tissue, which may have adherent goat hairs ### Goat Carcass: 1. **Back and Withers** - Sharp and little flesh. 2. **Thorax** - Flattened laterally, thin. 3. **Tail** - Thin. 4. **Radius:** Twice as long as metacarpus 5. **Scapula:** - **Distinct neck** - **Superior Spine:** straight. - **Superior Spine:** wide. - **Lateral bodies:** thin and sharp. 6. **Sacrum:** 3 7. **Sacral Vertebrae:** 4 8. **Bos Coxae:** 1 supra acetabulum depression. 9. **Tuber ischii:** Small. 10. **Flesh:** - **Dark red**. - **Coarse**. - **S.C. Fat:** ↓ - Goaty - Sticky S.C. tissue which may have adherent goat hairs ## D. Camel Carcasses: - Very long extremities and neck. - Withers is less prominent. - Presence of chest pad, elbow pad, single or double humped back, short trunk, and rounded belly. - **Fat:** Creamy yellow, soft, greasy, accumulated in the hump, sternum, and somewhat around kidneys. - **Meat:** - Rose red color. - Muscle fibers coarse, broad, in contact with dense c.t. - Tough on cooking. ## E. Pig Carcasses ### Boar Carcass: - Uncastrated of pig. - **Body Appearance:** The boar carcass has an oval, strongly developed area of cartilage over the shoulder region which may become calcified in old boars, and is known as the shield. - **The cut gracilis muscle:** Thick s/c Fat (lard). - **Bulbo Cavernous muscle:** Strongly developed, absent. - **Canine teeth:** Strong and developed, present but they do not develop as in the male. - **Genitalia:** The scrotum is removed in the dressing, the area of removal is apparent on the inside of the thigh, the root of penis is present on one side of the carcass when the carcass is split. ### Sow Carcass - Adult pig which had litters. - **Body Appearance:** No shield. - **The cut gracilis muscle:** Thick s/c fat, bean shaped. - **Bulbo Cavernous muscle:** Absent. - **Canine teeth:** Present but they do not develop as in the male. - **Genitalia:** Greater development of udder with 10-12 teats in two series. The scrotum is removed in the dressing, the area of removal is apparent on the inside of the thigh. The root of penis is present on one side of the carcass when the carcass is split. ## F. Horse and Ox Differentiation: ### **Horse Carcass:** 1. **Thoracic Cavity:** Longer than the ox has 18 pairs of ribs 2. **Superior Spinous processes of the First:** The ribs are narrower but more markedly developed. 3. **Forequarter:** More markedly developed, less inclined posteriorly, the ulna extends only half the length of the radius. 4. **Hindquarter:** Absent. 5. **Third trochanter of Femur:** Extend two-thirds the length of tibia. 6. **Fibula:** It is only a small, pointed projection. 7. **Last 3 Lumbar transverse processes:** Articulate with each other and the 6th articulate in a similar manner with the sacrum. 8. **Flesh:** Dark bluish red. 9. **Fat:** Soft and greasy, yellowish, cooked meat gives oil globules on the soup. ### **Ox Carcass:** 1. **Thoracic Cavity:** Shorter than the horse, the ox has 13 pairs of ribs. 2. **Superior Spinous processes of the First:** Less developed than the horse. 3. **Forequarter:** Less developed, the ulna is extended and articulate with the carpus. 4. **Hindquarter:** Present. 5. **Third trochanter of Femur:** absent 6. **Fibula:** They do not articulate. 7. **Last 3 Lumbar transverse processes:** No bluish tinge 8. **Flesh:** Whitish yellow. ## G. Rabbit and Cat Differentiation: ### **Rabbit Carcass:** 1. **Ribs:** Flattened 2. **Radius and ulna:** United. 3. **Tibia and Fibula:** United. 4. **Head:** No canines. 5. **Tail:** Short. 6. **Meat:** Pale 7. **Fat:** Honey yellow. 8. **Liver:** 4 lobes ### **Cat Carcass:** 1. **Ribs:** Rounded. 2. **Radius and ulna:** Separated. 3. **Tibia and Fibula:** Separated. 4. **Head:** Rounded and has 4 canines. 5. **Tail:** Longer. 6. **Meat:** Paler than rabbit. 7. **Fat:** White. 8. **Liver:** 7 lobes. ## II Characteristics of meat and fat | Characteristics | Meat | Colour | Muscle Fibres | Colour | Consistency | Characters | |----------|---------|---------|-------------|---------|-------------|-------------| | **Beef** | **a. Bull:** | Light red (brick red) | Fine | Whitish yellow | Firm | The meat slightly intermixed with fat | | **Beef** | **b. Bullock (Steer):** | Light red to dark red | Fine | White or whitish yellow | Firm | "Well Marbled." | | **Beef** | **c. Heifer( < 6-15 months)** | Light brick red. | Loose, fine | White | Firm | Slightly intermixed with fat. | | **Beef** | **d. Old Cow:** | Dark red | Coarse | Lemon yellow | Loose | Not well marbled. | | **Beef** | **e. Buffalo:** | Reddish brown | Coarse, broad | Pure white | Dry sticky but not oily. | Intermixed with fat. | | **Beef** | **f. Veal: (Calves aged up to 3.5 months)** | Light pink, grey, grayish red | Fine | Milky white | Jelly-like Slightly intermixed with fat. Few days old - becomes firmer. | Intermixed with fat | | Characteristics | Meat | Colour | Muscle Fibres | Colour | Consistency | Characters | Fat | |---|---|---|---|---|---|---|---| | **Camel:** | Rose red | Coarse, Broad. In contact with dense c.t. (Tough on cooking) | Creamy yellow | Soft, greasy | Meat slightly intermixed with fat. | | | **Mutton:** | Light red (Young) | Fine | White | Firm. | Min not intermixed with fat | Less kidney, more s.c Fat | | **Mutton:** | Dark red (Adult) | Fine | White | Firm | Min not intermixed with fat | Less kidney, more s.c Fat | | **Goat's Meat:** | Light red (Young) | Fine | White | Firm | Min not intermixed with fat | More kidney, less s.c Fat | | **Goat's Meat:** | Dark red (Adult) | Fine | White | Firm | Min not intermixed with fat | More kidney, less s.c Fat | | **Pork** | Whitish grey to red (young) | Fine | White | Soft greasy | Min not intermixed with fat | Marked deposition of s.c fat (Bard) | ## ⑥Horse Meat | Characteristics | Meat | Muscle Fibres | Colour | Consistency | Characters | Fat | |---|---|---|---|---|---|---| | | Horse meat | Coarse | Dark red, or even bluish. After some hours, it develops a rusty colour: C.T Fascia as a result of muscular exercise. | Yellow | Soft and greasy. Horse flesh is not intermixed with fat. | Cooked meat is not intermixed with fat. Give oil globules with fat on the soup. | | **1. Sulphuric acid test: Detection of horse meat**| | | | | | Horse meat during cooking (boiling) + Few drops of diluted H₂SO₄. Gives repulsive stable odour (associated with volatile fatty acids) | | | **2. Ehrlich test:** | | | | | | Horse meat + Formalin - Smell of roast goose within 48 hrs. | | | Characteristics | Meat | Muscle Fibres | Colour | Consistency | Characters | Fat | |---|---|---|---|---|---|---| | **3. Dog:** | | Fine | Dark red. | Whitish, oily, and greasy | Meat slightly intermixed with fat. | | | **4. Rabbit:** | | Fine | Pale red, grey. | White, yellow (honey yellow) | Not intermixed with fat. | confined to body cavities. | | **5. Poultry:** | | Fine, firm. | White (chickens, capons, and turkeys). | White | | Poultry meat not intermixed with fat. | | **6. Fish:** | | | | | | Crustacea and mollusc have a single white muscle plate, falls easily in boiling water, meanwhile, few types have red muscle. | | | **7. Fish:** | | | | | | Both odour and taste of fish meat are largely depend on its fat content. | | | **8. Foetal Flesh:** | | | | | | Soft, flabby, dull colour, offensive smell. | | | **9. Foetal Flesh:** | | | | | | Intermuscular septa are watery and gelatinous. | |