Eid is only count days. The people prepare to rush the groceries in the market. Oil, rice, eggs, and other groceries are likely having price increasing. The one that will be monitored is beef.
Generally, beef dishes become excellent cuisine during the Eid. No wonder the demand for beef on the market is soaring. This is what is then widely used by unscrupulous elements to mix beef with pork to gain multiple benefits.
To avoid this, Dr. Ir. Joko Hermanianto, lecturer in the Department of Food Science and Technology, Faculty of Agricultural Technology, Bogor Agricultural University, shares five aspects that can be seen clearly in distinguishing beef and wild boar meat.
1. Meat Color
The color of pork is paler than beef. The color of pork is close to the color of chicken meat. However, this difference cannot be used as the main characteristics since the color in mixed pork is usually camouflage with cow blood ligation.
However, this camouflage can be removed by soaking in water for several hours. In addition, there are certain parts of pork whose color is very similar to beef so it is very difficult to distinguish.
2. Meat Fiber
In terms of fiber the difference is clearly seen between the two meats. In cattle, the meat fibers appear solid and the fiber lines are clearly visible. While in pork, the fibers look faint and very tenuous. This difference is increasingly apparent when the two meats are stretched together.
3. Meat Fat
The difference in fat is in the elasticity. Pork has a more elastic fat texture while beef fat is more rigid and shaped. In cows, there is fat that looks solid and some forms of fiber attached to the meat. Whereas in pork, lumps of fat accumulate in certain segments and layered.
In addition, fat in pigs is very wet and difficult to remove from the meat. While beef fat is rather dry and looks fibrous. However, we must be careful because in certain parts such as the kidneys, the appearance of lard is almost similar to cow fat.
4. Meat Texture
The texture of beef is stiffer and denser compared to pork which is soft and easily stretched. Through this difference, when we actually hold it also feels a real difference between the two. The texture of pork is very chewy and easily broken. While beef feels solid and hard so it is quite difficult to stretch.
5. Meat Scent
Pork has a distinctive aroma, while the aroma of beef is rancid as is known to all people. This aroma can be the most effective weapon to distinguish between beef and pork. Unlike the colors that can be camouflage and mixed, the aroma of the two meats can still be distinguished.
Unfortunately, the ability to distinguish through this scent requires repetitive practice because the difference is not too significant. So, it is a bit difficult for us who haven’t smelled pork at all.
In addition to the five aspects above, reported from Liputan 6, there are two other aspects that can also help consumers in differentiating beef and wild boar meat, namely the general characteristics of the meat and the location of sales.
In general, the characteristics of pigs and boars are similar to each other. Both clearly have quite a lot of differences with beef. However, when the two types of meat have been mixed, especially after camouflage with cow’s blood, both of them become very difficult to distinguish.
Then, the location of pork sales is usually conducted in a place that is rather dark and separate from the others. This is to avoid the focus of attention of many people. In addition, with separate sales locations with beef, consumers will find it more difficult to find a comparison so it is difficult to distinguish whether it is pure beef or mixed.
There needs to be known, usually beef mixed with pork will not continue to be placed on the seller’s table, but will only be issued when someone asks “is there any cheap meat?”. For this reason, the public should be wary if there are sellers who sell their meat cheaper than other sellers. (*)