How to choose fresh meat. Selection of quality and fresh meat

Despite the FDA and quality certificates, it is impossible to completely eliminate the probability of acquiring stale meat, how on the market and in the supermarket.

2015-12-02 01:20:43 72

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Fresh meat. Main features

To touch the surface of the meat must be dry, and meat juice in place of the slit – necessarily transparent and is not heavy, cuts the meat should not stick to your fingers. The smell of meat should be natural and natural, without all sorts of extraneous impurities and unpleasant flavors. The fat in the fresh meat when pressed should crumble and not smudge. Meat by touch must be dense, and fossa from pressure with fingers, fork or knife should quickly even out. If benign meat wet cloth, it should not remain distinct wet prints. If on the cloth, missing the abundant traces of blood, so the meat is correctly and faithfully drained.

Color of meat

Fresh beef has a color of ripe raspberries, and marbling can be painted in white, cream or yellow. Darkening of the meat and its shift of colors toward brown testifies to the dubious freshness of the meat. Veal should be light pink in color, and marbling must be white. If the meat has a darker color, it means you are trying to sell instead of veal beef or veal – stale. Fresh pork color is from pink to pink-red. Fat can be both white and cream colour, but its colour must be uniform. As in the case of beef, the dark meat should be cause for concern, since it is unlikely that pork would be fresh. Lamb is always light red, with white layers of fat. The meat of older animals it is dark red or reddish brown, and fat is yellow. Mutton is difficult to confuse with other types of meat since it has a specific distinct smell. Fresh poultry meat color may be different. In chickens and turkeys it has a pale pink hue, and the geese and ducks meat colour is red. The age of the bird is determined by skin and fat: the softer and whiter skin, and fat is lighter, the younger the bird and Vice versa.

Signs of spoiled meat

— Sour smell in the air; — On the surface of the meat sticky mucus; — The meat is too moist on the surface and in the incisions; The juice on the muddy sections; — Deep part of the muscle fibers brown-red or grayish-red; — Meat fibre loose; Fat and bone marrow, lose their luster, stick and smeared; — The prevailing color of the meat gray.

Traces of masking the staleness of meat

If the edges of the piece of meat vague, this suggests that the meat was soaked in vinegar, to get rid of the stale smell and the slime on the surface. If the fat piece of meat painted in pink color, so the meat is soaked in a solution of potassium permanganate to give it a fresh look. We strongly recommend you to refrain from eating stale or spoiled meat, because the product of such freshness can cause not only diseases or disorders of the digestive system, but also a source of deadly poisoning.

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