Imagine that you are an Orthodox Jewish Rabbi and someone hands you a bag of meat. Upon inspection, you conclude the bag contains pork. However, your friend insists that the bag actually contains a delicious meal of chicken. What are some specific scientific tests that you could conduct in order to verify whether or not the bag contains pork?
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I don't know how to answer this one. I actually called up a local synagogue and asked the Rabbi what he would do, and he couldn't suggest any specific scientific tests to verify whether or not a type of meat is pork. He said the best thing he could think of was to get a sample of DNA from the meat and see if it is pig DNA, but that wouldn't be practical. He added that if anyone randomly handed him a bag of meat, he wouldn't eat it, whether it was pork or anything else!
Is the meat cooked?
Thank you for using the Jiskha Homework Help Forum. How interesting that even a rabbi would not know! Hopefully one of the following sites will help:
1. http://www.elisa-tek.com/meatkit.htm
2. www.uga.edu/scwds/topic_index/1991/NEWLAB~1.pdf (You will have to download the pdf file)
3. http://www.cababstractsplus.org/google/abstract.asp?AcNo=20043064815
4. www.cababstractsplus.org/google/abstract.asp?AcNo=20043020453
5. www.food.actapol.net/pub/1_1_2007.pdf (another pdf file, but possibly the best site!)
If the meat is raw squeeze blood out of it and look at it under a microscope. Mammal blood has round red blood cells and avain blood has long oval shaped red blood cells.
the answer is @#$#@@ yea losers
the answer is @#$#@@ yeah losers
To verify whether or not the bag contains pork, here are a few specific scientific tests you could consider:
1. DNA Testing: One of the most accurate ways to determine the type of meat is through DNA testing. This involves extracting a sample of DNA from the meat and comparing it to reference samples of known animal DNA. However, it is important to note that this method may not be practical in everyday situations.
2. Microscopic Examination: If the meat is raw, you can conduct a microscopic examination of the blood cells. Mammal blood typically has round red blood cells, while avian (bird) blood has long oval-shaped red blood cells. By examining the shape and characteristics of the cells, you may be able to determine the type of meat.
3. Olfactory Test: Another way to differentiate between pork and other meats is through smell. Pork has a distinctive smell that can be detected by experienced individuals. However, this method may not be foolproof, as the smell can vary depending on the freshness of the meat and other factors.
4. Visual Examination: Pork often has visible fat marbling and a slightly pinkish color. By closely inspecting the meat, you may be able to identify these characteristics. However, this method may not be reliable on its own, as other meats could also have similar features.
It is essential to note that if you are an Orthodox Jewish Rabbi, it is common practice not to consume any meat if there is uncertainty about its kashrut (adherence to Jewish dietary laws). In such cases, it is recommended to consult with a trusted authority or follow the guidelines set by your religious community to ensure adherence to dietary restrictions.