A practical guide to meat inspection / by Thomas Walley.

  • Walley, Thomas, 1842-1894.
Date:
1891
Catalogue details

Licence: Public Domain Mark

Credit: A practical guide to meat inspection / by Thomas Walley. Source: Wellcome Collection.

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    leg (the fibulae), as also the splint bones of both fore and hind legs, are usually absent in the ox, or, if present, are rudimentary. The ribs of the ox are fewer in number than in the horse (13 as against 18), but they are much less arched, they are broader and flatter, and their lower extremities form a distinct joint with the cartilages of the ribs, instead of being immovably fixed thereto as in the horse. The Breast Bone (Sternum) of the Ox.—Between the two first segments there is a distinct joint formed, the detached one being termed the manubrium. In the ox it is flattened below and above; in the horse, from side to side, i.e., keel-shaped. Pro- jecting from the first bone of the sternum of the horse there is a flattened piece of cartilage (the cariniform), absent in the ox, and the cartilage projecting in a backward direction from the last bone (the ensiform) is also much better developed in the former than the latter, in which it is somewhat separated from the bone. The organs of the horse most largely substituted for the edible organs of the ox, are the to7igiie, the heart, the liver, and the kidneys. The Tongue of the Horse is broad at its free extremity, while that of the ox is pointed, and in the latter its upper surface is rough (bristly), and there is presented, at about half its length, a dis- tinct prominence or projection. If, as frequently happens, the bone of the tongue (the os hyoides) has been left in situ, it will be found that while in the ox it is composed of nine segments or parts, there are only five in the horse, that the body of the bone is of an angular shape in the ox, and its spur process is short and conical. The epiglottis (a cartilage frequently left on the tongue) is, in the horse, thinner and more pointed than in the ox. The Heart of the Ox is more pointed (conical) than is that of the horse, and the fat in the furrows on the external surface