Identification and Examination of Meats
To avoid sale of meat unfit for human consumption, proper ante mortem and post mortem inspection should be carried out for the identification and examination of meat.
The common methods used for the identification and examination of meats of various species of animals are as follows:
- Physical Examination of Meat
- Chemical Examination of Meat
Physical Examination of Meat
The muscles, fat and bones of different animals have different characteristics. Hence, it is essential to know the physical character of different types of meats to detection of fraud.
- Rigor Mortis: The onset time of rigor mortis varies in different species. So by looking at the rigor mortis we can identify the type of the meat.
- Meat of dead animals: Animals which have died of natural causes show fullness of blood vessels and the meat is dark red due to lack of proper bleeding. Such carcasses undergo decomposition very quickly. So such meat should not be allowed for human consumption.
Mutton
- Meat is dark red in colour.
- Ammonical odour.
- Muscle fibres is firm and dense in consistency.
- Rich fat deposition in between groups of muscles.
- Fat is not intermixed with muscles.
- Fat is white in colour, hard and firm.
- Bone marrow is slightly red.
Goat meat
- Paler than mutton.
- Muscles contain very little fat.
- Goat meat odour resembles odour of buck.
Pork
- Whitish grey in colour and in advanced age it becomes grey-red in colour.
- Consistency is soft.
- Fat is intermixed with muscles.
- Fat is white and granulated.
- Bone marrow is pink-red in colour.
- Urine-like odour.
Dog meat
- Fat is slightly intermixed with muscles.
- Dark red in colour.
- Fat is white in colour.
Beef
- Saturated Red in colour with a brown tinge.
- Fat is intermixed with muscles.
- After chilling fat acquires a firm consistency.
Milch cow
- Lighter in colour.
- Coarse fibres.
- Fat is yellow and less firm.
Old cattle
- Yellow fat.
- Bone marrow is pure white to reddish yellow.
Veal
- Fine fibres.
- Fat is not inter mixed with muscles.
- Bone marrow is pink-red in colour.
Horse meat
- Meat is dark red in colour.
- When meat is exposed to air to becomes blackish in colour.
- Fat is golden to dark yellow in colour.
- Bone marrow is greasy.
Poultry meat
- Muscular tissues are firm with fine fibres.
- Fat is intermixed with muscles.
Fish meat
- Meat is white in colour.
- Entire muscular mass of each side comprises a single muscle plate.
- Fat is finely distributed in the muscles.
- Meat contains large quantity of water.
- Apart from the physical examination of meat, examination of bones is also helpful in determining adulteration.
Chemical Examination
Following tests are used for chemical examination of meats:
Glycogen test
- Meat of horse contains more of glycogen that the meat of other animals.
- Pig’s liver contains a high percentage of glycogen. Glycogen test should be done whenever a piece of
- liver is examined.
- Horse flesh is supposed to contain maximum glycogen 2.28 where as in normal mammalian muscles it varies from 0.5 to 1%.
Tests based on fats of the animals
- Sometimes, the fat of horse is mixed with the fat of cattle and sheep. Fat of horse is identified by the presence of 1 to 2 percent linolenic acid.
- In fat of other animals, the percentage of linolenic acid is not more than 0.1 per cent.
Iodine value
Iodine value is the amount of iodine absorbed by unsaturated fatty acids present in the fat.
Species | Iodine Value |
---|---|
Horse | 71 to 86 |
Ox | 38 to 46 |
Sheep | 35 to 46 |
Pig | 50 to 70 |
Refractive Index
The fat of different animals have different refractive index. For this purpose, the fat of the animal is converted into liquid by heat and refractive index is estimated.
- Refractive index of horse fat is 35.5.
- Refractive index of ox fat is not above 40.
- Refractive index of pig fat is not above 51.9.
Some other chemical methods are now increasingly being applied in meat inspection. These methods are specific and often the only means available for detection of foreign proteins in the meat or meat products.
Serological tests employed for differentiation of flesh:
- Immuno-precipitation test.
- Electrophoretic methods.
- Isoelectric focusing.

Antemortem Inspection of meat
Antemortem inspection should be carried out / made on the premises of the slaughter house on the day of slaughter.
Following categories of animals should be condemned:
- Any animal suffering from high temperature (>106ºF).
- All animals showing symptoms of rabies, scrapie, tetanus or anthrax.
- All animals showing symptoms of some disease condition that would cause condemnation of carcass on postmortem inspection.
- Any animal found to be dead or in dying condition.
- Any animal used for research investigations.
- Any animal vaccinated against Anthrax in last 6 weeks.
- Hogs showing symptoms of hog cholera or swine erysipelas.
- Animals treated with some medicines whose residues are expected.
If any animal on ante-mortem inspection is suspected of being affected with any disease or condition that would cause condemnation of only part of the carcass then on postmortem examination should be marked “suspect”.
Following categories of animals should marked suspect:
- Any animal seriously crippled.
- Animals which have reacted to tuberculin test.
Post Mortem Examination of Meat
- A careful post-mortem inspection of the carcass and the parts thereof should be made at the time of slaughter.
- Whole carcass and its parts found to be healthy, wholesome and fit for human consumption should be marked “Inspected” and passed.
- Each carcass or parts, which is found to unhealthy and unfit for human food should be marked “Inspected and condemned”.
- Carcasses of animals in a well nourished condition showing uncomplicated localized lesions of actimomycosis, or actinobacillosis may be passed after the infected organ or parts have been removed and condemned.
- As per the detailed list of the conditions on the basis of which the carcass is completely condemned (Anthrax generalized T.B).
Carcasses in following conditions should be condemned:
- Carcasses showing generalized pigmentary deposits.
- Carcasses of animals affected with mange, scab in advanced stages.
- Carcasses showing any degree of icterus.
- All carcasses of animals so affected that consumption of the products thereof may give rise to food poisoning (eg) Generalised inflammatory conditions septicemia or gangrenous conditions -Abscess.
- Carcasses which give off pronounced odour of urine (or) of any medicinal or chemical substance.
- Carcasses of all unborn and still born animal.
- Carcasses of those animals, the meat of which give appearance of water soaked, flabby and tears easily.
- Carcasses infested with parasites transmissible to man
- Carcasses of the animals affected with or showing lesions of any of the following diseases should be condemned except when recovery has occurred to the extent that only localized.
Physical Characteristics of Meat of Various Species

Adulteration of Food or Drink
Adulteration of food or drink is punishable under Section 272 I.P.C.
Section 272 IPC
Whoever adulterates any article of food or drink so as to make such article noxious as food or drink, intending to sell such article as food or drink or knowing it to be likely that the same will be sold as food or drink, shall be punished with imprisonment of either description for a term which may extend to six months or with fine which may extend to one thousand rupees or with both.
Selling of unfit food or drink is punishable under Section 273 IPC
Whoever sells or offers or expose for sale, as food or drink, any article which has been rendered or has become noxious, or is in a state unfit for food or drink, knowing or having reason to believe that the same is noxious as food or drink, shall be punished with imprisonment of either description for a term which may extend to six months, or with fine which may extend to one thousand rupees or with both.