Anatomy - Gracey's Meat Hygiene - page 37

found in certain organs, glands and blood vessels and
responds to the demands of the autonomic nervous
system.
Skeletal muscle along with associated connective tis-
sue and intermuscular fat forms the flesh or butcher
meat and represents 25-45% of the animal's live weight.
There are some 300 muscles in the animal body which,
despite vast differences in the size, shape and function of
each, all possess the same basic structure. Muscles are
made up of numerous tiny spindle-shaped multinucle-
ated muscle cells or fibres , each encased in a thin mem-
brane, the sarcolemma . Groups of muscle cells joined by
a loose connective tissue ( endomysium ) form bundles
sheathed in the connective tissue perimysium and fatty
deposits. The connective tissue epimysium covers the
complete muscle.

Table 2.5 Dental formula for the ox, sheep and goat

Temporary (deciduous) teeth
Upper 0 0 3

2 (I C P) = 20

Lower 3 1 3

Permanent teeth
Upper 0 0 3 3

2 (I C P M) = 32

Lower 3 1 3 3

C, canine; I, Incisor; M, molar; P, premolar.

Table 2.6 Dental formula for the pig

Temporary (deciduous) teeth
Upper 3 1 3

2 (I C P) = 28

Lower 3 1 3

Connective tissue
Connective tissue is present in two forms in the animal
body, white and yellow. A typical example of the white
connective tissue is the fascia connecting the muscular
bundles. The main constituent of the white connective
tissue is collagen , which is converted into gelatin by
boiling. The yellow connective tissue, as seen in the yel-
low fascia covering the abdominal muscles and in the
ligamentum nuchae , consists of elastin, which cannot be
softened by boiling.

Permanent teeth
Upper 3 1 4 3

2 (I C P M) = 44

Lower 3 1 4 3

C, canine; I, Incisor; M, molar; P, premolar.

Table 2.7 Dental formula for the horse

Temporary (deciduous) teeth
Upper 3 0 3

2 (I C P) = 24

Fat

Lower 3 0 3

Permanent teeth
Upper

Fat develops in connection with the connective tissue
and has an important influence on both the odour and
flavour of the different meats. It varies in consistency
according to its composition, which is again controlled
by the species, the feeding method and the site of the fat
in the carcase.
On a commercial scale, edible fat is converted into
oleo oil and oleo stearin for margarine manufacture; oleo
stearin is also used for soap and candle manufacture and
is mixed with cooking fats to harden them. Inedible fat is
used for the production of lubricants, soap, candles and
glycerine and as a binder for animal feed.

3 1 3(4) 3
2 (I C P M) = 40 (42)

Lower 3 1 3 3

C, canine; I, Incisor; M, molar; P, premolar.

in dispute. Where meat is supplied to public institutions,
there is the possibility of the substitution of cow meat for
that of bullocks or heifers or for the substitution of ewe
mutton for that of lambs or young sheep. Here again, the
judgement of the inspector will be of value.
In the food animals, age may be estimated with rea-
sonable accuracy from the teeth (Table 2.5, Table 2.6,
Table 2.7 and Table 2.8), from the horns of cattle or from
the carcase bones.

Determination of age by dentition
Determination of age and sex is important in the keeping
of records of disease found on routine examination and
also in the recognition of the carcase of the cow, ewe and
sow, animals in which dangerous affections of a septic
nature are most likely to occur. It is also of value where a
system of mutual insurance of animals intended for
slaughter exists and an inspector may be called upon to
pass expert judgement as to the age and sex of any animal

Teeth
Ox
The age is estimated by the period at which the perma-
nent incisor teeth erupt and come into wear; these
periods are subject to variation, depending on sex, breed
and method of feeding.