DIFFERENTIATION OF MEAT OF

DIFFERENT SPECIES
Dr. Aarab Lund
DIFFERENTIATION OF MEAT
1. Physical Method
 Colour
 Texture 5. Serological or Immunological
 Odour methods.
2. Anatomical Structure • Precipitation test
• The typical dental formulations
• Identification is on the basis of vertebrae
• Complement fixation test (CFT)
• Ribs number present on the carcass. • Enzyme-linked immunosorbent
3. Histological Technique assay (ELISA)
• Muscle fiber length • Radio immuno assay (RIA)
• Diameter
• Pattern of the muscle fibers 6. Molecular Technique
4. Chemical Method  PCR based
 Glycogen content
 Iodine value
 Linoleic acid content
 Myoglobin level
 Physical Method
DIFFERENT COLOUR TEXTURE FAT COLOUR AND CONSISTENCY MARBLING ODOUR
MEAT
Beef Light red in young Fine in young Yellowish and firm in young Well Pleasant
Dark red in olders Coarse in olders More yellowish and loose in older

Veal Pale red in colour Watery White and jelly like Absent Pleasant
DIFFERENT COLOUR TEXTURE FAT COLOUR AND CONSISTENCY MARBLING ODOUR
MEAT
Mutton Light to bright red Fine White in colour and spread to intercostal Little or no Wooly
muscle
Chevon Pink red Firm Slightly yellowish No Goaty
Pork Light to dark Less firm Grey white and greasy Yes Strong boar
Becomes white on odour
cooking

Pork Chevon Mutton

DIFFERENT COLOUR TEXTURE FAT COLOUR AND CONSISTENCY MARBLING ODOUR
MEAT
Chicken Pale brown Greasy Absent
Horse Dark red even bluish Yellow and greasy No Repulsive
Deer Subcutanous fat not well as in sheep Absent/very Venison
less odour
Dog Very dark Oiler Slightly Repulsive
Camel meat Red Fairly firm Pale yellow Absent Slightly
Saltish

Horse meat Dog meat Camel meat

ANATOMICAL STRUCTURE
Trochanter

Fibula
Ulna
2. CHEMICAL TEST

i. Glycogen content
ii. Iodine value
iii. Linoleic acid content
iv. Myoglobin level
GLYCOGEN CONTENT OF MEAT

Species Glycogen (%)

Beef Up to 0.5
Horse 0.5 to 1.0
Pork 0.2
Mutton 0.2
MYOGLOBIN LEVEL

Species Myoglobin (%)

Horse 0.71

Cattle 0.60

Pig 0.43

Sheep 0.35

Pigeon 0.22

Rabbit 0.02
LINOLEIC ACID

 Horse= 1-2%
 Other animal= <0.1%
IODINE VALUE

Species Iodine level

Horse fat 71 to 86

Beef fat 38 to 46

Sheep and Goat fat 35 to 46

Pig fat 50 to 70
REFRACTIVE INDEX

Species Refractive index

Horse fat 53.5
Ox fat <40
Pig fat <51.9