HORSE VS OXMeat Identification

Meat Species Identification

■ Meat species specification is an utmost important field of quality control management in meat industry.

■ It is more challenging and revolutionary task for us as a veterinarian because by this way we can ensure the quality of meat and also helps in conservation of law existing in different countries.

■ Meat Species Identification is necessary as it helps in Maintaining– Meat Quality– Meat Price– Religious and Ethical Views– Law Enforcement

Common Techniques used for Meat Species Identification■ Physical Techniques■ Anatomical Techniques■ Histological Techniques■ Chemical Techniques■ Biological Techniques■ Physiochemical Techniques■ DNA-based Molecular

Techniques■ Modern Techniques

Physical Techniqu

esIn physical techniques we generally go for general appearance for detection of different meat species. It is a combined perception of colour, texture, odour and presence of other body parts along with meat. It gives the primary idea about the meat species on the basis of quality characteristics of the meat.

Horse vs OxMeat Colour Consistency Marbling

Ox Dark red with slight brownish tinge

Firm, cut surfaces are shiny Present

Horse Dark red with bluish tinge Firm with prominent Fascia Absent

Fat Colour Consistency Type Bone Marrow

Ox Yellowish white Firm Intramuscular

Pure White to Reddish Yellow

HorseYoung: Light Gold to

YellowAdult: White

Soft and Greasy

No Intramuscul

ar

Waxy, Yellow, Greasy & Soft(On exposure to air, turns to

Blackish)

Anatomical Techniques■ On the basis of anatomical structure of different animal’s

species using for meat production, we can easily identify the meat species to which it is actually belongs. But these anatomical structures must be present on the meat at the time of meat inspection. It is not a method for meat species specification if meat is in lean.

■ Common Anatomical Differences Include:– Dental Formula– Vertebral Formula– No. of Ribs– Structure of Bones– Structure of Visceral Organs

No. of Ribs, Dental & Vertebral Formula

No. of Ribs:•Horse18•Ox13

Common Anatomical Differences

Chemical Techniques

■ For meat species specifications various chemical tests are of immense value. In these tests we can easily estimate the amount of certain chemicals presents in the meat of different animal species. On the basis of its contents present in particular meat we can easily get an idea about the meat species.

Tests Beef%

Horse Meat

%Glycogen 0.5-1 2,28

Intramuscular Fat 2.6 Nil

Linoleic Acid 0.1 1-2Refractive

Index 40 53.5

Iodine Value 38-46 71-86

Biological Techniques■ These techniques are mainly based on the principles of antigen

antibody reactions. The homologous antigen binds with the antibody which is visualized by various methods. These techniques are simple and can be performed any where with little efforts. These tests are also known as Serological or Immunological methods.

■ Common Methods Include:– Precipitation Test– Compliment Fixation Test (CFT)– Multispecies identification field test (MULTI-SIFT)– Enzyme-linked immunosorbent assay (ELISA)

■ Can also be used for cooked meat.

Precipitation Test■ It is also known as Ring Precipitation Test (RPT) in which

homologous antigen and antibodies reacts together and make a ring at the point of its interaction.

■ Known antibodies (blood serum) collected from the treated experimental animals are mixed in a test tube with the filtered extract of meat samples.

■ If precipitation line forms at the point of mixing then it indicates positive test.

■ For example if the antiserum of horse mixed with filtered extract of suspected meat in a test tube, a turbidity occurs and forms a definite precipitation ring if sample is positive for horse flesh.

Physiochemical Techniques

■ Meat from Different species is analyzed on the basis of its physiochemical properties.

■ This can be done by; – Electrophoretic Techniques– High Performance Liquid Chromatography (HPLC)– Peptide Analysis– Amino Acid Analysis– Fat Analysis– Mass Spectrometry

Electrophoretic Techniques

■ The protein from a meat extract can be separated by electrophoresis in a carrier gel. A pattern of Protein bands is obtained, which can be visualized by staining. The separation of proteins by gel electrophoresis is based on their charge, size and molecular weight.

■ Iso-Electric Focusing (IEF) is a more recent technique, in which proteins are sapared on the basis of differences in Iso-Electric points or pH (l). For this purpose, a pH gradient is established. It takes advantage of the fact that overall charge on a molecule is a function of the pH of its surroundings.

DNA-based Molecular Techniques

■ DNA is molecule of choice for species specifications due to its stability during heating and processing. DNA molecular based species specification is possible in the foods obtained from identification rendered meat products, genetically modified foods etc.

■ Examples are– DNA hybridization– Polymerase Chain Reaction (PCR)

Nuclear Magnetic Resonance (NMR)

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Nuclear Magnetic Resonance (NMR) spectroscopy is perhaps the most important spectroscopic technique, providing spectroscopists with information on the number, environment and proximity of hydrogen atoms within a molecule.

Modern Techniques

THANKSOsama Zahid