The liver is a by-product. It contains a large amount of vitamins and minerals. A variety of dishes can be prepared from this organ. The liver is used in baby food, it is recommended to use it in order to increase hemoglobin.
Instructions
Step 1
When choosing on the market, touch the product with your hand. A good liver is moist, not sticky. The color depends on the type of offal. Beef is the darkest, there is a film on it, there is no such shell on the pork liver. A light colored liver may indicate that it has been soaked, or it may have been taken from an old animal. Ask the seller for a knife, pierce the product and look at the color of the blood that flows out. If it is scarlet - you can buy - the product is fresh.
Step 2
Sniff the liver. A pleasant aroma emanates from a quality product; there should be no sour and other unpleasant odor. Look at it from all sides, you should find the stigma put by special services that check the goods before selling.
Step 3
Take the liver in your hands. Good - has a shiny, uniform, smooth surface. The presence of streaks is allowed, which is not a sign of spoiled product.
Step 4
Ask the seller about the age of the animal whose liver you are going to purchase. As a rule, veal offal is light brown in color and has a loose structure. On pork - there is a pattern in the form of rhombuses. The size of the information about the age of the animal will not give you. The liver can be small in an adult, for example, if it is sick.
Step 5
Remove the frozen liver from the store tray and inspect the packaging. It should not be damaged, check the expiration date, usually it is indicated on the back. See what color the product is. It should be uniform, without gray patches and dark spots.
Step 6
Choose cod liver from jars, the date of manufacture of which is knocked out on the lid. Shake the container, there should be no gurgling sounds.
