Minced meat is a private participant in the feast of many housewives. It is found in dumplings, lasagna, cutlets, pies and casseroles. Cooking minced meat is a complex process, and today housewives buy ready-made semi-finished products in stores. The main thing is to be able to choose fresh and tasty minced meat.
Instructions
Step 1
Look carefully at the packaging and markings on it. A product in an opaque package deprives the buyer of the opportunity to consider the product itself, so in this case it is worth either refusing to purchase it, or studying the expiration date and packaging date. The label must contain complete information about the date of production, weight, freezing temperature and storage conditions. In the absence of labeling, it is better not to buy a product.
Step 2
Consider minced meat. Since it is sold not only frozen, but chilled, the buyer does not always have the opportunity to read the marking. Pay attention to the color. Depending on the composition, the color of fresh chilled minced meat varies from dark red (with a higher content of beef) to light pink (for pork).
Step 3
Examine the consistency. Minced meat prepared from meat must be homogeneous in composition, without admixture of bones and cartilage. When interspersed with dark spots, minced meat is not worth taking. They indicate that stale meat was used in the preparation.
Step 4
Pay attention to the appearance. A matte surface with a gray film on top means that the minced meat is not the first freshness, and it has been on the counter for a long time. Fresh minced meat of bright color, its surface is shiny. The smell of good minced meat is purely meaty. If you smell garlic or spices, it means that the vendor was trying to clog the aroma of stale meat.
Step 5
Consider the juice secreted by chilled minced meat. Its absence is a sign of adding not only meat to minced meat, but also other components. Fresh product gives off a bright red and translucent juice, stale - dark, thick and cloudy.
