Standardization of test procedure for the identification of cold slaughtered meat

Experiments were conducted to develop a test, which differentiates cold sla ughtered meat from live slaughtered meat. The test was based on the reactio n between the haemoglobin with malachite green solution, as there was high blood content in the subcutaneous blood vessels due to the minimum or no bl eeding in case of cold slaughtered meat. The test procedure was standardize d by altering various parameters like the reagents, their concentration and size of the sample. A large number of samples (30) were checked to establi sh the utility/efficiency of the test and it was found to be satisfactory.