The distinctive features of mutton, pork and dog meat are as follows: meat type, muscle fat, color, texture, muscle fiber, color and hardness, fat smell, reddish, red or dark red mutton, full muscle, sticky meat, solid texture, thin and short muscle fiber, white or light yellow, hard and brittle, less oil, strong mutton smell, red and red. Same as above, except that degreasing does not stick to hands. Fresh or odorless thick pork, bright red or light red, shiny section, tender and soft meat, soft and pure white muscle fibers, hard and sticky, rich in fat, and the section of lean meat is marble-like, which has the inherent smell of pork. Dog meat is dark red or brick red, with solid texture, thicker muscle fibers than pigs, grayish red, soft and not too sticky.