When buying meat, you should choose trusted sellers. It doesn't matter if we are talking about shops or markets. Having found "their", buyers usually remain loyal to him. It is also good to know who produced this meat, what region it is from, whether hormones and other substances harmful to the human body were used in raising livestock. All this directly affects the quality.
It is necessary
- -beef;
- -pork;
- -mutton.
Instructions
Step 1
Purchase meat from stores that have good refrigeration equipment. This is especially true for the southern regions, as well as the warm season. Unfortunately, many more points use old equipment that does not keep the temperature well. It is for this reason that customers so often see dark meat with windy edges on sale, and they smell a characteristic smell near the counter. Another tip is to avoid shopping malls and supermarkets that use pink lighting for their meat counters. It was invented with the aim of giving the product a presentation, i.e. misinforming buyers about the true type and quality of meat.
Step 2
Buy meat on collective farm markets only from those sellers who have a neat appearance. In addition to documents confirming the quality of raw materials, overalls and cleanliness of people behind the counters (as well as the counters themselves) are an important condition, non-observance of which can cost health. When a cut is made on the market, pay attention to the condition of the tools. If not washed after each use, they become a breeding ground for pathogens.
Step 3
Choose meat that has not been pre-frozen and thawed. Defrosting can be determined by pressing on the pulp. The dimple from pressure does not disappear for more than a minute - you better look for another product. The fact is that defrosting increases the risk of contamination by microflora, which can cause disorders. The quality of meat fibers also decreases, as a result of which the ready meals are dry and not as tender as similar dishes prepared from fresh meat.
Step 4
Determine the age of the animal. This can be done by examining the rib bones. The smaller the gap between them, the more years the cow, pig or ram were at slaughter. An important fact is the color of the pulp. In most cases, the meat of young animals is lighter in color. It goes without saying that it is more preferable for consumption.
Step 5
Sniff a piece. Many are embarrassed to do this. In vain. Smell can say much more about product quality than visual or tactile inspection. If the meat gives off an unpleasant smell, there is no need to talk about any quality. However, there are exceptions. For example, lamb and goat meat may smell unpleasant, even if their freshness is not satisfactory. The general content of animals of both sexes is enough for the meat to have a kind of "smell" later.
