DIFFERENTIATION OF CARCASSES OF ANIMALS
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Differentiation of carcasses of horse and ox
- Carcass of the horse and ox may be differentiated by the following details
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In the horse the unusual length of the sides is noticeable, together with the great muscular development of the hindquarters.
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The thoracic cavity is longer in the horse; this animal possesses 18 pairs of ribs, whereas the ox has 13 pairs.
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The ribs in the horse are narrower but more markedly curved.
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The superior spinous processes of the first six dorsal vertebrae are more markedly developed in the horse and are less inclined posterior.
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In the forequarter, the ulna of horse extends only half the length of the radius; in the ox it is extended and articulates with the carpus.
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In the hindquarter, the femur of the ox possesses no third trochanter; the fibula is only a small pointed projection, but in the horse it extends two–third the length of the tibia.
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In the horse the last three lumbar transverse processes articulate with each other, the sixth articulating in a similar manner with the sacrum.
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They do not articulate in the ox.
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The horse carcass shows considerable development of soft yellow fat beneath the peritoneum, especially in the gelding and mare, but in the stallion the fat is generally of a lighter colour and almost white. In the ox the kidney fat is always firmer, whiter and more abundant than in the horse.
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Horseflesh is a dark red, initially brown or reddish brown on exposure to atmosphere the colour turns bluish.
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Marbling is absent in horsemeat; it is firm but sticky in nature due to high glycogen content.
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Horsemeat has a pronounced sweet taste, repulsive odour and well defined muscle fibre.
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Beef lack the bluish tinge.
Differentiation of carcasses of sheep and goat
Features
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Sheep
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Goat
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Back and withers
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Round and well fleshed
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Sharp, little fleshed
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Thorax
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Barrel shaped
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Flattened laterally
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Tail
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Fairly broad
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Thin
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Radius
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1.25 times length of metacarpus
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Twice as long as metacarpus
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Scapula
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Short an broad, superior spine, bent back and thickened
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Possess distinct neck. Spine straight and narrow, lateral border thin and sharp
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Sacrum
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Lateral borders thickened in the form of rolls
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Sharp
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Flesh
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Pale red and fine in texture
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Dark red and coarse with goaty odour. Sticky subcutaneous tissue, which may have adherent goat hairs.
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Sheep, Goat and Deer
- Among these carcasses, in deer, the scapula’s acromion is elongated into a sharp point, which is directed ventrally.
- The acromion is absent in the sheep and goat or is considerably smaller.
- The radio-ulna arch, which forms an oval opening in the sheep and goat, is very long in deer.
- In deer, the subcutaneous layer of fat is not as well developed as in sheep.
- The meat is poor in fat and possesses the odour of venison, which is easily distinguishable from the odour of sheep.
Hog and Dog
- The colour of dog meat is very darker than pork and is easily made out in cooked meat.
- The muscles of the dog are searier and the fat is oilier than hog fat.
- The odour of the dog meat is repulsive.
Cat and Rabbit
- The meat of the cat is paler than rabbit meat.
- The fat of the cat appears whitish in contrast to rabbit fat, which is honey yellow.
Meat and Fat of Sheep and Dog
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The meat and fat of sheep and dog are indistinguishable by the naked eye and the carcasses of large dogs are sometimes substituted for mutton.
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The ribs and sternum of the sheep are broad and flat, while those of the dogs are round in section.
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In the hind leg, the sheep has only one bone, the tibia articulating with the tarsal joint, while the dog has both tibia and fibula.
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The sheep has triangular scapula with a broad, prolonging cartilage and the radius and ulna lies close together for their whole length, while the scapula of the dog has a semi-circular posterior upper edge with practically no prolonging cartilage and the radius and ulna are widely separated along the greater part of their shafts.
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The xiphoid cartilage in sheep is firm and grisly, while in the dog, it is softer and florous and shaped like a dagger.
Cattle and Buffalo
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Generally fresh buffalo meat is darker (more reddish brown) and the fibres are coarser and looser in structure than beef.
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The odour of the buffalo meat and fat are always strikingly musky and if boiled in strong acidified (H2SO4) water, it develops a disagreeable odour similar to that of cattle manure.
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The cutaneous shoulder muscle of buffalo is only 3 to 4 finger broad, while that of cattle it is considerably broader.
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The fat of buffalo is strikingly white and drier and less sticky than in cattle.
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The confirmation of the bones of the buffalo is generally thinner and the bones are very brittle.
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The ischio pubic symphysis of the buffalo is strikingly plane.
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