• Biochemical Differentiation of Horse Meat (Chevaline):
• Iodine Value of Fat: Horse fat has a characteristically high iodine value ($80\text{ to }95$) due to abundant polyunsaturated fatty acids, whereas beef and mutton fat have low iodine values ($35\text{--}50$).
• Muscle Glycogen Content: Equine skeletal muscle stores exceptionally high levels of resting glycogen ($\gt 0.5\text{ to }1.5\%$, detectable via the classic Trommer's or iodine test), compared to $\lt 0.1\%$ in post-rigor beef or mutton.
• Linoleic / Linolenic Acid: Horse fat uniquely contains $15\text{--}20\%$ linolenic acid ($C_{18:3}$), compared to $\lt 1\%$ in bovine tallow.
• Marbling (C): Horse meat is characteristically lean with virtually absent marbling (intramuscular fat).
• Conclusion: Statements (A), (B), and (D) are correct.

Correct option: (1) (A), (6) and (D) only.