Animal Welfare, Ethics and Jurisprudence

PHYSICAL CHARACTERISTICS OF MEAT OF VARIOUS SPECIES

Meat	Colour	Consistency	Fat
Sheep	Dark red	Firm & Dense Ammonical odour	White fat deposition in between groups of muscles
Buffalo	Dark red	Firm	Pale white
Horse Flesh	Dark red	Soft	Golden to dark yellow
Dog meat	Dark red	--	White fat is slightly intermixed with muscles
Beef	Red	Fairly firm	Yellowish white fat is intermixed with muscles
Camel	Red	Fairly firm	Pale yellow
Goat	Light red	very firm Similar to Buck	Pure white, muscles contain very little fat
Pork	Light red	very soft Urine like odour	White and granulated fat is intermixed with muscles
Poultry	White	Firm	Fat intermixed with muscles
Fish meat	White	Entire muscular mass of each side comprises a single muscle plate	Fat is finely distributed in muscles