Meat is an irreplaceable source of protein, amino acids, a number of minerals and vitamins. Despite all the advantages of vegetarianism, it is quite difficult to overestimate the role of meat in human nutrition. How to evaluate the quality of meat when buying so that the product is truly healthy and tasty?
Instructions
Step 1
When buying, choose the most tender and softest pieces. They are located along the spine, around the pelvic and lumbar parts of the carcass. Keep in mind that the age of the animal is an important criterion by which the quality of the meat is determined. Old beef is tough, stringy, dark red or burgundy and not suitable for diet or baby food.
Step 2
Avoid buying meat with obvious signs of poor quality. If the surface is wet, sticky, has a greenish tint on the sections, a putrid or musty odor, cloudy juice and sticky gray fat, such pieces are not suitable for food and must be destroyed.
Step 3
Basic requirements for the quality of meat: dry surface, clear juice, no stickiness. When pressed on fresh meat, the pits from the fingers quickly disappear. The fat is dense and not sticky. Fresh meat has no foreign smell.
Step 4
Be especially careful when buying frozen meat. Fast frozen meat has a red surface with fine ice crystals. When warmed with fingers, bright red spots appear. Always ask about the expiration date and buy products only in trusted places where long-term storage and supply of low-quality meat is excluded.
