DIFFERENTIATION OF MEATS FROM

VARIOUS ANIMAL SPECIES

MEAT (CATTLE)

COLOR OF MEAT- Red, with slight brown tint

COLOR OF FAT- white to yellow (depends on diet)
FIBER-Moderately fine, with intermixing of fat and mm. fiber, firm
consistency, shiny portion if cut
ODOR- sweet, resembling cow’s milk
CARABAO MEAT/CARABEEF
COLOR OF MEAT- Reddish brown
COLOR OF FAT- Usually white
FIBER- FAT-Corser and looser than cattle
ODOR-  No characteristic odor
Poultry
COLOR OF MEAT-  Pale, (except for geese, ducks, pigeons, ostrich- dark
red)
COLOR OF FAT-Some yellow, some white (depends on diet)
FIBER- Muscular and firm, No fat and muscle intermingling
ODOR-  Vary accdg. to species and feeding
PORK
COLOR OF MEAT-  Pale red (dark red for boars); whitish gray after
boiled
COLOR OF FAT-white
FIBER- Fine, moderately intermixed w/ muscle fibers
ODOR-  Indefinable (repulsive in boars and cryptorchids)
 MUTTON/GOAT MEAT/SHEEP MEAT
COLOR OF MEAT-  Pinkish red, not pale (sheep), paler than sheep (goat)
COLOR OF FAT-Cream
FIBER-Little/thin amount of fat
ODOR- Disagreeable and repulsive
HORSE MEAT

COLOR OF MEAT-  Dark brown or red upon exposure to air, w/ bluish luster
to black
COLOR OF FAT-Golden yellow, greasy, soft and oily
FIBER- Coarse, no fat in bet. mm. fibers; firm consistency
ODOR-  Sweet and almost repulsive
 FISH

COLOR OF MEAT-  White, except for salmon, trout, tuna, etc.- red meat
FAT- Light, almost translucent
FIBER-No fat and muscle intermingling
Softer, because of high water content
ODOR- No characteristic feature; typical fishy odor