Читать книгу Foods and Their Adulteration - Harvey Washington Wiley - Страница 41

—Each kind of meat may also be detected both by its odor and taste, as well as by its physical appearance and shape. Beef, mutton, pork, and other meats in a proper state of preparation and preservation have characteristic odors and flavors by which they are easily detected. One of the common faults of cooking is the putting together of meats of various kinds in the same oven, by means of which the odors become so intermingled that in small pieces even the experienced taster may not always be able to discriminate between them.