Processed meat products such as tocino, longanisa, bacon, ham, tapa, sausage and the likes have been part of the Filipino meal for centuries. You see aside protein, meat also contains nutrients such as thiamine and niacin, and minerals like iron, phosphorous, potassium, sodium and manganese.
And speaking of meat, are you aware of the different classifications of meat? Now, let's have a look at the different meat classifications according to species:
- pork - hog
- beef - cattle over one year
- veal - cattle less than one year
- carabeef - carabao
- poultry meat - chicken, duck, quail, goose, pigeon
- horse meat - horse
- mutton - sheep over one year
- lamb - sheep less than one year
- chevon - goat
- lapan or star meat - rabbit
- venison - deer
- Color - for red meat, the color has to be reddish or pinkish but never pale; for white meat, the color should be creamy or like that of milk
- Texture - the coarser the texture, the older the animal and vice versa
- Smell - a good quality beef actually smells like milk, and a meat with foul odor only means that it is no longer fresh. Always remember no chemical or processing method can change how the meat smells.
- Fat -fat between muscle fibers is a characteristic of a high quality pork
- Bone - red and porous bones indicate that the carcass is young
- Bone Marrow - choose pink and soft bone marrow of young animals for a more tender meat.