ًWhat the difference between beef and horse meat in chemical ?

Thanks for this good question

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

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.

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)

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

No. of Ribs: •Horse 18 •Ox 13

Common Anatomical Differences

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 .

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.

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.

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 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.

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)

15. 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 . BIG REGARDS

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