How can you tell the difference between beef and horse meat? Beef and horse meat are difficult to id

Beef has a distinct fishy smell, while horse meat.

Although it smells indistinct, it tastes rough and has a fishy sour smell. Experts point out that for fresh raw beef raw materials, in addition to asking for a quarantine certificate.

Or in addition to the quarantine mark, you can also look at the color, texture, and muscle fibers of the beef.

Shape and smell are distinguished. Distinguish from the color: the beef is pale red, and the cut surface is shiny. Whereas, horse meat is dark red, brownish-red, or pale red.

From the shape of the muscle fibers, the muscle fibers of beef are relatively thin, the section of the muscle bundle section is small, and the grain of the cut surface is not obvious. Horse meat not only has thicker muscle fibers, but also has a larger section of the muscle bundle, and the particles on the cut surface are also quite obvious.

In terms of muscle tenderness: beef has a firm texture and strong toughness. Whereas, horse meat has a crispier texture and less toughness.

From the point of view of muscle fat: the fat of beef is white or light yellow, waxy at room temperature, easy to scatter when rubbed, not sticky, mixed with fat between muscle fibers, and the cut surface is marble-like. The fat of horse meat is yellow, soft and sticky, soft at room temperature, and there is little fat mixed between the muscle fibers.

In terms of smell: beef has an obvious fishy smell, while horse meat, although it smells no obvious smell, it tastes rough and has a fishy and sour smell. from the lymph nodes.

Look: The lymph nodes of cattle are single, relatively complete, and often have gray-brown pigmentation on the section. A horse's lymph nodes, on the other hand, are lymphatic masses made up of several individual lymph nodes of varying sizes.

It is generally kinked. From the bones: the cow is thirteen pairs of ribs, and the ribs are indented with wide indentations and relatively large spacing. Horses, on the other hand, have eighteen pairs of ribs, and the indentations of the ribs are not only narrow, but also relatively small.

Identification by fat melting: Extract some of the fat from the suspect beef and heat it directly at the bottom of its side. If the meat is heated to melt the solid fat into liquid fat and drip into a glass with cold water, then you can observe it

Immediately showing wax-like hard curdling on the surface of the water proves that it is beef, while horse fat dripping into the surface of the water does not. In addition, when identifying the quality of beef, we should also pay attention to distinguishing between male beef, old lean beef, thawed beef, dead beef and beef with unclean bloodletting. In general, dead beef and bleeding beef have a dark red, dark red, or purple appearance; The muscle fibers of male beef tend to appear thicker and tougher, while the fat of old lean beef tends to be yellowish in color.

From the point of view of appearance, the red color of beef is brighter, and there is no obvious graininess on the cutting surface, while the horse meat is generally brownish-red, the meat fiber is thicker, and the cut surface has obvious graininess, and the smell of beef has a special fishy smell that horse meat does not have, and from the perspective of fat structure, beef fat content is higher.

I think it can be distinguished by the smell and meat quality of beef and horse meat, because the smell of beef and horse meat is different, and the meat quality is also quite different, so you can tell the difference.

If you want to distinguish between beef and horse meat, you need to use flavor. There is also the smell to distinguish, because the mutton is actually more fishy, and the beef is very fragrant.

There are a lot of snowflakes on the beef, and there is a lot of fat in the fiber, while the horse meat is too lean and has less fat, and the meat tastes firewood and is not fragrant.

Beef is light red, horse meat is dark red, beef muscle fibers are relatively fine, horse meat muscle fibers are thicker, beef texture is firm, tough, horse meat texture is crispy, poor toughness, beef fat is white or light yellow, horse meat fat is yellow.

The difference is the color, the horse meat is more red, a deep red, while the beef is pale red, with a nice white fat on it, and the texture is also coarse.

It can be identified by the taste, color, smell, and texture of the meat, and the degree of softness and hardness, but there are still some big differences.

1. Distinguish from the color

Beef: Beef is pale red in color and shiny on the cut surface.

Horse meat: Horse meat is dark red, brownish-red, or pale red.

2. From the point of view of muscle tenderness:

Beef: Beef has a firm texture and strong toughness.

Horse meat: Horse meat has a crispy texture and poor toughness.

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Look at the color: the beef is pale red, and the horse meat is dark red.

Look at the cut noodles: the grain of the beef cut is not obvious, and the horse meat is very obvious.

Look at tenderness: beef has poor tenderness, and horse meat has strong tenderness.

Look at the fat: the beef fat is white marble, and the horse fat is yellow.

Smell: The meat has a bad smell, and the horse meat has no obvious smell.

The smell of horse meat is pungent, bitter, cold, and poisonous. Horse meat was one of the common meats eaten by nomads before the advent of guns and bullets. China has a history of more than 5,000 years of consumption.

Just when boiling or stir-frying, there will be foam and a foul smell, so many people don't like the taste of horse meat and stay away.

Horse meat is rich in protein, vitamins and minerals such as calcium, phosphorus, iron, magnesium, zinc, selenium, etc., which has the effect of restoring liver function and preventing anemia, promoting blood circulation, preventing arteriosclerosis, and enhancing human immunity.

Beef (pinyin: niú ròu), which refers to meat obtained from cattle, is one of the most common meat products. Can be cows, bulls, heifers. The muscle part of the cow can be cut into steaks, cuts of beef or cowboy bones, or mixed with other meats to make sausages or blood sausages.