Pork and beef are types of meat that differ in nutritional properties. This means that their use can be beneficial or detrimental for certain types of diseases. For this reason, it is important to be able to distinguish between pork and beef on the counter. In particular, in color, smell, size of muscle fibers.
It is necessary
A piece of beef and a piece of pork
Instructions
Step 1
Evaluate the color of the meat. If the tenderloin or cut is pink in front of you, then it is pork. The color of the beef is dark red as it is rich in iron. To make sure the meat is not tinted, blot the surface with a white paper or cloth napkin. There should be no unnaturally bright spots on it.
Step 2
Breathe in the smell of meat. The smell of veal is reminiscent of milk, since calves raised for slaughter receive exclusively milk as food. Beef also has a milky smell, but less pronounced. Pork smells less pleasant, but sour or rotten odors are unacceptable.
Step 3
Look at the size of the muscle fibers. Since the cow is larger than the pig, the muscle fibers of the beef are also larger than the size of the pigs. First of all, this concerns the meat of adult animals.
Step 4
Analyze the color of the fat to determine the age of the animal. Juveniles are light colored fat. The older the pig or cow, the more yellow the fat. The age of the animal is also indicated by the degree of ossification of the cartilage (scapular, on the thoracic vertebrae, sacral).
Step 5
Remember that meat - beef, pork - that has been stripped from bruises, fat stripping, and also changed color is not acceptable for retail sale. It can only be used for processing in industrial plants.
