1, different colors
From the color point of view, horse meat is dark red and light red; Beef is red.
2. Muscle cells are different
From the perspective of muscle cells, horse meat can obviously see granular substances; Beef muscle cells are slender.
3. Different fatness and tenderness
From the tenderness point of view, horse meat is crisp and tender, and there is no toughness; Beef is very rough.
4, muscle fat is different
Judging from muscle fat, horse meat fat is yellow; Beef fat is white.
5. Different tastes
From the taste, horse meat has no special smell; Beef has a strong smell.
Beef selection method
1, look at the color. The muscles of fresh beef are evenly red, and the fat is white or milky yellow and shiny; The color of sub-fresh meat began to darken and turn black, while the color of deteriorated beef turned dark and red.
2. Feel the viscosity. Before slaughtering fresh cattle, water and materials must be cut off. High-quality beef has low water content, fresh beef does not stick to hands, and there is an air-dried film on the surface of beef, which is slightly dry. The surface of inferior fresh meat is dry and sticky, and the surface of deteriorated meat is extremely dry or sticky.
Step 3 pinch the water. Fresh beef noodles are squeezed by hand, the surface is dry, the meat is firm, there is no moisture precipitation, and the quality is not bad.