Riphah College of veterinary sciences Lahore

1. HORSEVS OX
Meat Identification

2. 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 EthicalViews
– Law Enforcement

3. CommonTechniques used for Meat
Species Identification
■ PhysicalTechniques
■ AnatomicalTechniques
■ HistologicalTechniques
■ ChemicalTechniques
■ BiologicalTechniques
■ PhysiochemicalTechniques
■ DNA-based MolecularTechniques
■ ModernTechniques

4. Physical
Techniques
In 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.

5. Horse vs Ox
Meat 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
Consistenc
y
Type Bone Marrow
Ox Yellowish white Firm Intramuscular PureWhite to ReddishYellow
Horse
Young: Light Gold toYellow
Adult:White
Soft and
Greasy
No
Intramuscular
Waxy,Yellow, Greasy & Soft
(On exposure to air, turns to Blackish)

6. AnatomicalTechniques
■ 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.
■ CommonAnatomical Differences Include:
– Dental Formula
– Vertebral Formula
– No. of Ribs
– Structure of Bones
– Structure ofVisceral Organs

7. No. of Ribs:
•Horse 18
•Ox 13

8. Common Anatomical Differences

9. ChemicalTechniques
■ 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 1-2
Refractive Index 40 53.5
IodineValue 38-46 71-86

10. BiologicalTechniques
■ 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:
– PrecipitationTest
– Compliment FixationTest (CFT)
– Multispecies identification field test (MULTI-SIFT)
– Enzyme-linked immunosorbent assay (ELISA)
■ Can also be used for cooked meat.

11. PrecipitationTest
■ 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.

12. PhysiochemicalTechniques
■ Meat from Different species is analyzed on the basis of its
physiochemical properties.
■ This can be done by;
– ElectrophoreticTechniques
– High Performance LiquidChromatography (HPLC)
– Peptide Analysis
– Amino Acid Analysis
– Fat Analysis
– Mass Spectrometry

13. ElectrophoreticTechniques
■ 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.

15. DNA-based MolecularTechniques
■ 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)

16. Nuclear Magnetic
Resonance (NMR)
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.
ModernTechniques

17. THANKS
Osama Zahid