LPT 321: Meat Science (1+1)

PHYSICAL METHODS

• Physical methods like anatomical differences of each species of the carcass and appearance of muscle and fat colour, odour, texture and taste have provided a general difference between species in earlier days for food analysis.
• So, this can be attempted, provided the meats are in the form of joints and in carcass form.

Carcasses of different species of food animals

• Horse
  • Neck and the bones of limbs are longer than the ox.
  • Sternum of horse is canoe shaped.
  •  No diarthrodial joint between the first and second sternal ribs.
  • There are 18 pairs of ribs and are narrower than those of ox.
• Bull
  • The outstanding characteristic in the bull carcass is the massive development of the muscles of the neck and shoulder and also in the hindquarters of the well-bred animals.
  • Neck is much thicker than that of the ox.
  • Ligamentum nuchae is thicker and stronger than in ox.
  • Anterior part of the ischio pubic symphysis is well developed and forms a distinct tubercle.
  • Inguinal canals are patent. 
• Ox
  • Shows lesser muscular development than that of bull especially in the neck and shoulder region.
  • There is even covering of fat on the exterior.
  • The scrotal fat is prominent, nodular and more or less pointed. Pelvis is narrow and usually contains a relatively large quantity of fat.
  • Fat is usually plentiful over the kidneys and along the sublumbar region.
• Cow
  • Thigh is less rounded than that of ox.
  • This is very noticeable in the hind quarters (sunken round).
  • The pelvis is broader. Anterior tubercular pelvis is broader.
  • Udder is present, if removed triangular area of attachment is noticeable on each side of midline of the abdominal wall.
  • In heifers the udder is only slightly developed and consists chiefly of fat.
  • In old cows the udder is soft, spongy, round and pendulous.
• Sheep
  • The carcass of sheep (whether or ewe) is characterised by an abundant and even distribution of subcutaneous fat.
  • The carcass of ram is distinguished by great muscular development in the region of neck and shoulders; the ligamentum nuchae is large and strong.
  • The neck is thick and the inguinal canals are patent.
• Goat
  • Goats are long and lean.
  • There is very little subcutaneous fat, kidney fat abundant even in poor carcasses.
  • Subcutaneous connective tissue is sticky in nature and during skinning loose hairs from the skin become adherent to the subcutaneous tissue and cannot be removed completely.
  • Pelvis of goat is long and narrow.
• Hog
  • Carcass of pig cannot easily be mistaken for that of any other animal.
  • In most countries the skin is left on the carcass.
  • But even when the skin is removed there should be no difficulty in identification.