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Meat differentiation

• Meat of whom ?• Meat species specification is an utmost important field of

quality control management in meat industry. • Adulteration of meat products by addition of substances

of lower value is prohibited for fair trading, consumer protection, religious or public health.

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It includes:• Physical• Anatomical• Histological• Chemical• Biological• Molecular

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Methods of Meat Identification

• PhysicalColourTextureOdourPresence of other body parts along with meat

• AnatomicalThe typical dental formulationsIdentification is on the basis of vertebraeRibs number present on the carcass.

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• HistologicalMuscle fiber lengthDiameterDensityPattern of the muscle fibers

• ChemicalDetermination of fat in meatDetermination of ash in edible bone mealIodine differenceRefractive indexGlycogen level

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• BiologicalPrecipitation testComplement fixation test (CFT)Enzyme-linked immunosorbent assay (ELISA)Radio immuno assay (RIA)

• MolecularPCR basedNon PCR based

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Chemical analyses to determine the content various things. Samples of the meat product are finely ground and weighed accurately for each respective chemical analysis.• Moisture content• Protein• Fat• Water• Ash

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Methods of Chemical analysis

• The determination of the moisture content (or water content) is done by drying an appropriate amount of the sample. The difference in weight between the fresh and dried samples represents the water content. • For rapid determination of moisture content a

microwave oven is useful.

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Moisture Content

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Microwave Oven

• At laboratory level by using the Kjeldahl method.• meat products are digested by acid to obtain the

nitrogen compounds and then distilled and titrated to determine nitrogen quantitatively, with which the protein component can be calculated. • In a simplified approach protein is not chemically

determined, but can be calculated (approximately) as the remaining component, after water, fat and ashes content has been determined and subtracted from 100%.

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Protein Content

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Kjeldahl

• Determination of the fat content is the most complicated component of simple meat and meat product analysis, as analytical equipment (Soxhlet apparatus) ) is needed.• Samples for fat analysis are semi-dried before being

subjected to ether-extraction using the Soxhlet apparatus.• After complete extraction, the fat is obtained by

evaporating and recovering the ether.

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Fat Content

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Soxhlet Apparatus

• The defatted samples are then used for ash analysis by subjecting it to a temperature of +600°C in a muffle furnace for two hours.

• The weight of the ash is used to calculate the minerals content in % (weight of ash, divided by total sample weight, multiplied by 100).

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Ash/Minerals

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Muffle Furnace

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• Difference between Iodine values are given below:

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Iodine Value

Specie Iodine value (%)

i. Horse 71-86

ii. Ox 38-46

iii. Sheep 35-46

iv. Pig 50-70

• Difference between refractive index are given below:

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Refractive Index

Specie Refractive index (%)

i. Horse 53.5

ii. Cattle Less than 40

iii. Pigs Less than 51.9

• Portable instruments are battery driven and have glass electrodes. • The pH–value in meat and meat products can be

measured by direct contact between the sensitive diaphragm of the electrode and the meat tissue.

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pH

Chicken Lamb Beef Pork Goat5.4

5.6

5.8

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6.2

6.4

6.6

6.8

pH

pH

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Asfar Zaman