Meat Science Anatomy Lab

Anatomy

A fundamental necessity in meat science; knowledge of muscle and bone anatomy is used in slaughter-dressing, evaluation, fabrication, meat curing, and sausage manufacturing.

Myology

The study of muscles and their accessory structures.

Striated-voluntary muscle

Skeletal muscle; connected directly or indirectly to the skeleton and important in determining the form of an animal.

Striated-involuntary muscle

Cardiac muscle of the heart; contains intercalated disks and has a branched structure.

Skeletal muscle

Muscle attached directly or indirectly to the skeleton; the principal muscle type of interest in meat science.

Cardiac muscle

Striated-involuntary muscle of the heart characterized by branching cells and intercalated disks.

Smooth muscle

Involuntary, nonstriated muscle found in structures such as the digestive tract, reproductive system, arteries, and lymphatic system.

Intercalated disks

Specialized connections between cardiac muscle cells.

Skeleton

A framework of hard structures that supports and protects the soft tissues of the animal body.

Axial skeleton

Part of the skeleton consisting of the vertebral column, ribs, sternum, and head.

Appendicular skeleton

Part of the skeleton consisting of the thoracic limbs and pelvic limbs.

Splanchnic skeleton

Visceral skeleton consisting of bones that develop within certain viscera or soft organs; an example is the os cordis of the beef heart.

Visceral skeleton

Another name for the splanchnic skeleton; bones developed within the substance of certain soft organs.

Os cordis

A bone that develops within the heart of cattle; an example of the splanchnic skeleton.

Functional properties of bone

Provides rigidity, support, and form; acts as levers for locomotion; protects vital organs; stores minerals; and contributes to blood-cell formation.

Bone support function

Bone gives rigidity, support, and form to the body.

Bone locomotion function

Bones serve as levers for locomotion.

Bone protection function

Bones protect vital organs.

Bone mineral-storage function

Bones store minerals, especially calcium and phosphorus.

Bone blood-cell function

Components of blood, including red blood cells, are formed in bone marrow.

Ossification

The process by which bone ages; calcified cartilage is broken down and replaced by deposited bone.

Ossification and cattle age

Ossification can help determine chronological age by evaluating conversion of cartilage to bone at the tips of the superior spinous processes of thoracic vertebrae.

Buttons

Areas at the tips of the superior/dorsal spinous processes of thoracic vertebrae used to evaluate ossification and physiological maturity.

Cranial / anterior

Toward the head.

Caudal / posterior

Toward the tail.

Dorsal

Toward the backbone.

Ventral

Away from the backbone.

Deep / internal

Close to the center of the body.

Superficial / external

Close to the skin or body surface.

Proximal

Relatively closer to the body.

Distal

Relatively farther from the vertebral column/body.

Vertebral column

Part of the axial skeleton composed of cervical, thoracic, lumbar, sacral, and coccygeal/caudal vertebrae.

Cervical vertebrae

Neck vertebrae; the first seven vertebrae in cattle, sheep, and swine.

Atlas

The first cervical vertebra; involved in articulation of the head with the vertebral column.

Axis

The second cervical vertebra.

Thoracic vertebrae

Vertebrae of the thorax to which the ribs are attached.

Lumbar vertebrae

Vertebrae of the loin characterized by long transverse processes and relatively short dorsal processes.

Sacral vertebrae

Vertebrae of the rump; form the roof of the pelvic canal.

Coccygeal vertebrae

Basic skeletal units of the tail; also called caudal vertebrae.

Caudal vertebrae

Another name for coccygeal vertebrae; vertebrae of the tail.

Chine

The body of a vertebra.

Superior/dorsal spinous process

A projection of a vertebra also called the feather bone.

Feather bone

Common meat-industry term for the superior or dorsal spinous process of a vertebra.

Transverse process

Lateral projection of a vertebra; sometimes called the finger bone.

Finger bone

Common meat-industry term for the transverse process of a vertebra.

Vertebral formula

The notation Cx Tx Lx Sx Cyx used to indicate the numbers of cervical, thoracic, lumbar, sacral, and coccygeal vertebrae.

Ox vertebral formula

C7 T13 L6 S5 Cy18–20.

Sheep vertebral formula

C7 T13 L6–7 S4 Cy16–18.

Swine vertebral formula

C7 T14–16 L6–7 S4 Cy20–23.

Ribs

Elongated, curved bones that form the lateral walls of the thorax.

Sternal ribs

Ribs that attach to the sternum through their costal cartilage.

Asternal ribs

Ribs that do not attach directly to the sternum.

Costal cartilage

Cartilage associated with the ventral ends of the ribs.

Sternum

Bone that completes the skeleton of the thorax ventrally.

Xiphoid cartilage

Cartilage located at the tip of the sternum.

Mandible

The jaw bone.

Occipital condyles

Structures of the skull that articulate with the atlas.

Hyoid bone

Bone associated with attachment/support of the tongue.

Head — axial skeleton

Includes structures such as the skull, mandible, occipital condyles, and hyoid bone.

Thoracic limb

The forelimb; consists of the shoulder girdle, arm, forearm, and manus.

Shoulder girdle

Proximal segment of the thoracic limb; associated with the scapula and, generally, coracoid and clavicle structures.

Arm — thoracic limb

Region of the thoracic limb containing the humerus.

Forearm — thoracic limb

Region containing the radius and ulna.

Manus

Distal thoracic limb consisting of the carpus, metacarpus, and digits.

Scapula

Shoulder blade; major bone of the shoulder girdle.

Humerus

Bone of the arm.

Olecranon

Prominent proximal portion of the ulna forming the point of the elbow.

Radius

One of the bones of the forearm.

Ulna

One of the bones of the forearm.

Carpus

Bones/region corresponding to the wrist of the forelimb.

Metacarpus

Region/bone between the carpus and digits of the forelimb.

Digits

Distal portions of the limbs.

Pelvic limb

The hindlimb; consists of the pelvic girdle, thigh, leg, and pes.

Pelvic girdle

Proximal segment of the pelvic limb formed by the os coxae.

Os coxae

Hip bone; consists of the ilium, ischium, and pubis.

Ilium

One of the three flat bones forming the os coxae.

Ischium

One of the three flat bones forming the os coxae.

Pubis

One of the three flat bones forming the os coxae.

Pelvic symphysis

Ventral junction of the two halves of the pelvic girdle.

Aitch bone

Meat-industry term associated with the ischial/pelvic region.

Obturator foramen

Large opening in the os coxae.

Thigh — pelvic limb

Region containing the femur.

Femur

Bone of the thigh.

Leg — pelvic limb

Region containing the tibia, fibula, and patella.

Tibia

Major bone of the leg of the pelvic limb.

Fibula

Bone of the leg; particularly identifiable in the pig in meat-anatomy terminology.

Patella

Kneecap of the pelvic limb.

Pes

Distal pelvic limb consisting of the tarsus, metatarsus, and digits.

Tarsus

Bones/region corresponding to the hock/ankle of the hindlimb.

Metatarsus

Region/bone between the tarsus and digits of the hindlimb.

Perinephric fat

Internal fat; fat associated with the kidney region. KPH is an example.

KPH

Kidney, pelvic, and heart fat; an example of internal/perinephric fat.

Intermuscular fat

Seam fat; fat located between muscles.

Seam fat

Common name for intermuscular fat located between muscles.

Subcutaneous fat

External fat; the outermost fat covering of the carcass.

External fat

Common name for subcutaneous fat.

Intramuscular fat

Marbling; fat located within the muscle.