Fresh meat: choosing a quality product


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Meat should be in every person's daily diet. A high-quality product will only benefit, but if it deteriorates, then poisoning is guaranteed. There may be even more serious consequences - disruption of the functioning of body systems. A person needs different types of meat: pork, beef, chicken and other types. Each of them has the necessary vitamins, minerals and, of course, protein.

Fresh meat: choosing a quality product

What determines the quality

If earlier people hunted and were guaranteed to have fresh meat, today you need to know many nuances in order to find a really good product. The quality is influenced by:

  • the sex of the animal. Male cattle and birds have a more fibrous structure, so it is less valuable;
  • age. The older the animal, the denser and darker the muscle fibers. In addition, a characteristic odor may appear;
  • animal health;
  • diet and diet. If a lot of grains are used, for example, for feeding poultry or rabbits, then the carcass will be oily.

Oddly enough, but the appearance and taste also depend on the correctness of the slaughter. If the animal has not experienced stress, then the product will be softer, softer, tastier.

How to choose good meat: basic criteria

Many buyers know the surest way to check is to press on a piece of meat. If the fossa disappears quickly, it indicates freshness. But this is not the only criterion. So, when pressed, juice should not be released. As for the tenderloin, its consistency should be firm, dry, without mucus. A stale product is indicated by the laxity of the structure, mucus in the place of the formed fossa.

You should pay attention to the color - it differs depending on the type. So, for beef and lamb, red is characteristic, for veal - light pink. Young animals may have fat, its color is white, sometimes slightly creamy.

The dish of the Babylonian priests, which is 4000 years old, can be more easily called as a prototype of borscht.

Recognizing old meat is easy. It will have a fibrous structure, a richer color and a yellowish fat. Even after prolonged heat treatment, such a product remains tough.

Drying crust is an important quality criterion. This is the film that appears on the carcass, which indicates that the slaughtering, cooling and maturation process is correct. Other quality criteria:

  • smell. It may be present, but not pronounced, characteristic of a particular type of meat. The aroma of vinegar, ammonia and any acid indicates that the product has been processed (most likely because it is stale);
  • the sizes of the pieces and the marinade. It is better to take a large piece, even for a shish kebab, cut it up and pickle it yourself. In most cases, stores offer similar blanks, because the product is no longer the first freshness;
  • surface quality. If it is moist, there are spots, bruises, this indicates that the piece has already been frozen.

Where does the counterfeit come from?

Unscrupulous sellers go for all sorts of tricks. One of these is the use of potassium permanganate. It effectively hides staleness. It will be possible to notice that the processing was used by the color of the fat. It can be white, cream or yellow (if the animal is old), but not pink. To increase the weight of the meat, polyphosphates are pumped into it. These compounds retain moisture inside, but they come out during the cooking process, and the volume of the product is greatly reduced.

Cannibalism in Russia today and before

Sometimes producers also sin by using growth stimulants for feeding livestock and poultry. Hormonal feed gives a lot of weight quickly enough. But it is very difficult to call a quality product obtained in this way. You can find out that hormones were used by the loose consistency, bright color.

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