Indian Journal of Animal Research

  • Chief EditorK.M.L. Pathak

  • Print ISSN 0367-6722

  • Online ISSN 0976-0555

  • NAAS Rating 6.50

  • SJR 0.263

  • Impact Factor 0.5 (2023)

Frequency :
Monthly (January, February, March, April, May, June, July, August, September, October, November and December)
Indexing Services :
Science Citation Index Expanded, BIOSIS Preview, ISI Citation Index, Biological Abstracts, Scopus, AGRICOLA, Google Scholar, CrossRef, CAB Abstracting Journals, Chemical Abstracts, Indian Science Abstracts, EBSCO Indexing Services, Index Copernicus
Indian Journal of Animal Research, volume 54 issue 3 (march 2020) : 305-309

Evaluation of the acceptability of fresh dog cadavers in anatomy education

C. Oto, C. Bakici, B. Insal, B. Yilmaz, D. Ozen
1Department of Basic Science, Ankara University Faculty of Veterinary Medicine, 06110, Altindag, Ankara, Turkey.
Cite article:- Oto C., Bakici C., Insal B., Yilmaz B., Ozen D. (2018). Evaluation of the acceptability of fresh dog cadavers in anatomy education. Indian Journal of Animal Research. 54(3): 305-309. doi: 10.18805/ijar.B-808.
The usage of cadavers as training material for students and lecturers is limited due to disadvantages of the fixation solutions and methods. These disadvantages include the toxicity of chemicals that are used in fixative solutions in terms of human health, the alteration of properties in fresh tissues and ethical concerns of the fixation processes of cadavers. After physiological death, the alterations eventuate in the cell and tissues due to decomposition from during the first instant of the post-mortem period. The exposure time of fresh cadavers are limited. In this study, it was aimed to determine the color changes of a fresh cadaver after death quantitatively and indicate the usability period of the cadaver under study as educational. material. Besides, it is planned to reduce the use of both live animal casualties and chemical containing fixation solutions. It has been revealed that a fresh cadaver can be used as a training material for a limited period as 7 days. It was also determined that it is more appropriate to use cadaver in education after regional dissection.
  1. Ahmad, T., Kumar, Y., Gaikwad, N., Rai, D.R. (2015). Correlation between some quality parameters and bleeding status of poultry meat. Asian J. Dairy and Food Res., 34(4): 332-334.
  2. Boulianne, M., King, A.J. (1998). Meat color and biochemical characteristics of unacceptable dark-colored broiler chicken carcasses. J. Food Sci., 6(5): 1-4.
  3. Brenner, E. (2014). Human body preservation – old and new techniques. J. Anat., 224: 316-344.
  4. Byrne, C.E., Troy, D.J., Buckley, D.J. (2000). Postmortem changes in muscle electrical properties of bovine M. longissimus dorsi and their relationship to meat quality attributes and pH fall. Meat Sci., 54: 23-34.
  5. Hunt, M.C. and King, D.A. (2012). AMSA: Meat color measurement guidelines. “p.:3-53”
  6. Hunt, R.W.G. and Pointer, M.R. (2011). Measuring Colour. “4th Edition”. “p.:1-18”
  7. Huidobro, F.R., Miguel, E., Onega, E., Blazquez, B. (2003). Changes in meat quality characteristics of bovine meat during the first 6 days post mortem. Meat Sci., 65: 1439-1446.
  8. Janczyk, P., Weigner, J., Luebke-Becker, A., Kaessmeyera, S., Plendl, J. (2011). Nitrite pickling salt as an alternative to formaldehyde for embalming in veterinary anatomy - A study based on histo- and microbiological analyses. Ann Anat., 193: 71-75
  9. Karabacak, A., Aytekin, I., Boztepe, S. (2012). Determination of fattening performance with some body measurements and carcass traits of Malya lambs at the open sheepfold. Arch. Zootechnica., 15(3): 13-22.
  10. Karabacak, A., Aytekin, I., Boztepe, S. (2014). Fattening performance and carcass characteristics of Akkaraman lambs in different housing systems. Indian J. Anim. Res., 49(4): 515-522
  11. Kays, S.J. (1998). Preharvest factors affecting appearance. Postharvest. Biol. Tec., 15: 233-247.
  12. Kim, T.W., Kim, S., Ha J., Kwon, S.G., Hwang, J.H., Park, D.H., Kim, S.W., Kim, C.W. (2017). Prediction of relationships between pork color and muscular texture traits for entrepreneurial decisions. Indian J. Anim. Res., DOI:10.18805/ijar.v0iOF.9149.
  13. Leo´n, K., Mery, D., Pedreschi, F., Leo´n, J. (2006). Color measurement in L*a*b* units from RGB digital images. Food Res. Int., 39: 1084–1091.
  14. Natekar, P.E., Desouza, F.M. (2012). A new embalming fluid for preserving cadavers. JKIMSU., 1(2): 76-80.
  15. Oliveria, A.C. and Balaban, M.O. (2006). Comparison of a colorimeter with a machine vision system in measuring color of gulf of Mexico sturgeon fillets. Appl. Eng. Agric., 22(4): 583-587.
  16. Persnell, E.S. (2015). Postmortem changes. Remote Address: . Remote Date: 08.04.2017
  17. Rubio, B., Vieira, C., Martínez, B. (2016). Effect of post mortem temperatures and modified atmospheres packaging on shelf life of suckling lamb meat. Lwt-Food. Sci. Technol., 69: 563-569.
  18. Turan, E., Gules, O., Kilimci, F.S., Kara, M.E., Dilek, O.G., Sabanci, S.S., Tatar, M. (2017). The mixture of liquid foam soap, ethanol and citric acid as a new fixative–preservative solution in veterinary anatomy. Ann. Anat., 209: 11-17.
  19. Vanezis, P. and Trujillo, O. (1996). Evaluation of hypostasis using a calorimeter measuring system and its application to assessment of the post-mortem interval (time of death). Forensic Sci. Int., 78: 19-21.
  20. Wu, D. and Sun, D.W. (2013). Colour measurements by computer vision for food quality control-a review. Trends. Food Sci. Tech., 29: 5-20. 

Editorial Board

View all (0)