There are a lot of cases of poisoning with low-quality meat. To avoid this, you need to be careful about buying perishable products and do not hesitate to consider the goods. It is quite simple to identify a fresh product; it differs from a spoiled one in color, smell and density.
Instructions
Step 1
The most reliable way to determine the freshness of meat is to press on it with the pad of your finger. If after that the surface quickly returned to its previous shape, then the meat is fresh. After lying longer at room temperature or chilled, the meat loses its dense structure due to loosening of the fibers. After pressing, stale meat does not return to its original shape.
Step 2
The color of the meat can be from light red to maroon, this parameter depends on the age of the animal. But fresh meat should not have extensive dark spots, they appear when the product is left for more than 24 hours at room temperature. Of course, there may be dark streaks on the surface of the meat, most often they are formed as a result of the release of iodine from the fibers - this is not dangerous to health. Avoid buying meat that has a greenish tint. Although sellers claim that it oxidized when exposed to oxygen, it is not.
Step 3
It is impossible to judge meat by the color of fat, it can be either completely light or dark. But its color in no case should be bright yellow or brown. If you see meat with this fat color, then the animal may have been sick. There should be no moisture on the surface of the fat.
Step 4
Fresh meat is slightly moist and smooth to the touch. If you make a small incision and press, then a transparent scarlet juice should come out of it. Stale meat has a cloudy juice, the surface can be either dry at all, or excessively wet and very sticky.
Step 5
The smell of quality meat should be pleasant, sometimes with a slight aroma of milk. If the aroma has unpleasant notes, it can be concluded that the meat is spoiled.
Try to purchase only the meat that you like in color, smell and does not cause any suspicion. When choosing meat, it is better to play it safe than to get severe poisoning.
