1. Meat hygiene practical 4 Substitution and differentiation of the various carcasses

2. The main substitution of inferior flesh is highly valued for horse flesh and beef, goat for mutton occasionally, cat for rabbit. The differentiation of the animals are for - Detection the adulteration and substitution - Law judgment reason.

3. Differentiation of carcasses of horse and ox:- 1- In the horse the unusual length of the sides is noticeable, with the great muscular development in hind limbs. 2- The thoracic cavity is longer in the horse: this animal possesses 18 pairs of ribs, cow and dog is 13 pairs. 3- The ribs in the horse are narrower but more markedly curved. 4- The spinal processes of the anterior dorsal vertebrae of the horse are shorter and stouter

4. 5- In the forelimb of horse, the ulna extends half the length of the radius; in the ox it extends and articulates with the carpus. 6- The head of the fibula in the ox is hook- shaped. In the horse it separates and extends two- thirds down the tibia. 7- The horse carcass shows the development of soft yellow fat beneath the peritoneum, particularly in the gelding and mare, but in the stallion the fat is lighter in color and almost white. 7- The horse carcass shows the development of soft yellow fat beneath the peritoneum, particularly in the gelding and mare, but in the stallion the fat is lighter in color and almost white..

5. Horse skeleton Ox skeleton

6. Dog's carcass 1- Numbers of vertebrae 1- Numbers of vertebrae Cervical thoracic lum. sacral coce. Cervical thoracic lum. sacral coce. 7 13 7 3 20-23 7 13 7 3 20-23 2- Ribs:- True = 9 True = 9 False = 4 False = 4

7. 3- The last rib are very small & free from the sternum. 4- The scapula contains a spine divided into 2 equal parts. 5- There is inter-osseous space between the radius and ulna. 6- The fibula extends as long as the tibia with the existence of space between them. 7- The fats are very low. 8- The specific dogs smell from the carcass. 9- Small bones, small joints.

8. Differentiation of carcasses of sheep and goat: Differentiation of carcasses of sheep and goat: feature sheep goat feature sheep goat -Back & withers round & well fleshed Sharpe little flesh -Thorax barrel-shaped flattened laterally Neck short long -Radius 1 ¼ times length of metacarpus twice as metacarpus -Scapula short & broad narrow spine and straight Superior spine bent back & thickened -Sacrum ? lateral borders thickened in form of lateral borders thin and sharp -Sacrum ? lateral borders thickened in form of lateral borders thin and sharp Rolls Rolls Flesh pale red & fine in texture dark red & with goaty odour Flesh pale red & fine in texture dark red & with goaty odour sticky sub cutaneous tissue which may have adherent goat hairs sticky sub cutaneous tissue which may have adherent goat hairs Fat fats are distribute through the muscles, but fat's are in low level sticky are low around the kidney fat are very much around the kidney are low around the kidney fat are very much around the kidney Limbs are short are long General view showing a thickness showing a thinness in hind of the carcass in hind limb region giving a limb region giving V shape U shape U shape

9.  Goat skeleton  Sheep skeleton