How we detect the difference among different meat types

Adulteration of higher quality meat with cheaper or inferior quality

meat is prevalent in the meat industry. Identification of meat from closely
related meat species based on morphological features of meat is very difficult
and it becomes even worse if meat is cooked or processed. Substitution of meat
and meat products has always been a concern for various reasons such as
wholesomeness, religious factors, public health and unhealthy competition in
meat market. Proper labelling of meat and meat product is necessary to avoid
fraudulent replacement of superior commercially valuable meat by cheaper or
inferior meat of alternative species or replacement of animal protein with plant
proteins. Consumers are conscious about the source of food and expect it to be
authentic. Thus, meat differentiation had become a significant element in food
quality control procedures. Morphological character based identification is
practiced to identify different species. However, when the time animal has been
slaughtered for food, these markers are often removed from animal
intentionally or destroyed. This creates problem for different government
agencies who are involved in identification of species origin of an animal or
products in order to enforce health related and or conservation regulations. The
problem becomes more complicated if the meat of that animal has been
processed.

TECHNIQUES TO IDENTIFY
Sensory Evaluation:

 Color and Appearance: Visual inspection of the meat's color and

appearance can provide initial clues. Different meats often have distinct
colors and textures.
 Texture and Tenderness: Sensory evaluation of the meat's texture and
tenderness can also be indicative of the type of meat.
Chemical Analysis:
 Protein Analysis: Different meats have unique protein compositions.
Techniques like SDS-PAGE (Sodium Dodecyl Sulfate Polyacrylamide Gel
Electrophoresis) can be used to separate and analyze proteins.
DNA Analysis:
 DNA testing can be highly specific. Polymerase Chain Reaction (PCR)
techniques can help identify and differentiate between animal species by
targeting specific DNA sequences.
Isotopic Analysis:
 Stable Isotope Ratios: Analyzing the stable isotope ratios of elements like
carbon, nitrogen, and oxygen can provide information about the animal's
diet and habitat, helping to differentiate between different meat sources.
Mass Spectrometry:
 Mass spectrometry techniques: Techniques such as MALDI-TOF (Matrix-
Assisted Laser Desorption/Ionization Time of Flight) can be employed for
protein profiling, aiding in meat identification.
NIR Spectroscopy:
 Near-Infrared Spectroscopy: This technique analyzes the absorption of
near-infrared light by the sample. Different meats may exhibit distinct
spectral patterns, allowing for differentiation.
Immunological Methods:
 Immunoassays: Antibodies specific to certain meat proteins can be used in
immunoassays to detect and differentiate between meats.
Microscopic Examination:
 Microscopy: Microscopic examination can reveal structural differences in
muscle tissues, helping to distinguish between meats.
Electronic Nose and Tongue:
 Electronic Nose and Tongue Devices : These devices use sensors to detect
volatile compounds or taste components, providing a unique signature for
different meats.
Machine Learning Techniques:
 Pattern Recognition: Machine learning algorithms can be trained on
datasets containing various meat types to recognize patterns and classify
different meats based on input features.
Beef & Buffalo Meat:

 Young bull meat is light red and in aged animals muscle becomes dark in
colour and shows little intramuscular fat. Bull beef has good 1 binding
properties to hold water and this is suitable for manufactured meat
products. Bullock flesh is light red to dark in colour with well marked
marbling. In young animals fat is whitish yellow and in older cows fat is
yellowish and loose in consistency. Buffalo meat is coarser compared to
beef meat and marbling is absent.

Lamb Meat/Mutton:

 Lamb meat is pale red and-fine in texture compared to dark red colour
with firm fibres in aged sheep meat (mutton). Fat gets deposited in well
nourished animals around kidneys and pelvic region and it is white in
colour. There is abundant intermuscular fat in mutton. Mutton fat is firm
whi tel yellow in colour depending on feed.