Why does animal meat have different colors?

The color of meat varies from animal to animal, for example: beef is cherry red, lamb is black cherry red, pork is grayish pink, veal is light pink.

Some people will find that the color of the meat will change on the day of purchase and after being frozen in the refrigerator, and the change in meat color is affected by myoglobin, which is in the tissues of the animal and does not circulate in the bloodstream, so you will find that the meat is purple.

So why is the meat you see in the wet market reddish? In fact, because the meat is exposed to oxygen for a long time, myoglobin reacts with oxygen and becomes oxymyoglobin, a substance that makes the meat look bright red.

In addition to this, when the meat is left for too long, the color of the meat will also change, and it will have a rancid smell; Secondly, the color of the meat is also affected by the age, sex and movement of the animal, generally the older the animal, the darker the color of the meat, and the more active the animal, the darker the color of the meat.

Our human blood is red, and the blood of the vast majority of animals is the same as that of humans. However, there are also a few animals whose blood is not red, some are green, and some are pale cyan. The color of the squid's blood is green, Zhen Butterfly's blood is rose, and the spider's blood is turquoise.

The blood of hippos and snails is a beautiful pale blue. And shrimp and crabs, which we usually think are bloodless animals, are actually pale cyan. The blood of the snail is as white as milk.

In the waters off Antarctica, there are dozens of precious species of fish whose blood is colorless. The fan worm is an animal that inhabits the rocks of the seabed, and its blood color is even more peculiar, sometimes green, sometimes red.

Not every place is the same, the general health permit department will be slaughtered on the pig specially stamped with the seal of health permit, generally blue-green, and some places are other colors, but generally this stamped raw pork can be eaten with confidence!

In the market, it is common to see different blue stamps on raw meat, which is the quarantine mark of meat.

x "Seal is the "Destruction Seal, and the meat stamped with this seal is forbidden to be eaten ** and eaten.

The triangle chapter is a "high temperature chapter", and this type of meat must be processed at high temperature for a specified period of time before it can be **.

The rectangular chapter is the "edible oil chapter", which means that this kind of meat cannot be directly ** and eaten, and must be refined into oil before **.

The oval chapter is the "craft oil" chapter, this meat can not be eaten and can only be refined into industrial oil.

The round seal is a qualified seal, the seal is marked with a certain designated slaughterhouse, serial number and year, month, day, it is after the veterinary department pig pre-slaughter quarantine and post-slaughter quarantine and slaughterhouse meat quality inspection qualified, only to cover the circular seal. Meat stamped with this seal is "assured meat", so it can be eaten with confidence. This kind of "assured meat" is white from the outside, the meat is shiny, the skin color is slightly red and even, the appearance is slightly dry or slightly moist, the elasticity is good, and the depression caused by the acupressure skin and meat can be immediately restored, and the smell is good.

Therefore, if you want to buy "assured meat" in the market, one is to see whether there is a round "inspection qualified" seal on the pork skin. The second is whether the outside ** meets the above characteristics. If the pork is stamped with other seals, it is generally a harmful treatment seal and cannot be eaten.

Because, animal cells.

Muscle cells. The amount of each ingredient in it varies.

Animals have their own secretory glands that are able to secrete a variety of scents – for example, sheep. Cattle. The smell of the body is a smell.

Fish, fishy smell. These are mainly due to the adaptation of the animals themselves to the environment and their connection with the population.

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Sweat. Since the taste is different, of course, it tastes different, otherwise how do you know - the taste is different?

The taste buds on the tongue can feel n million kinds of flavors, so people can distinguish the taste of various foods.