Every year people are talking more and more about the fact that eating meat is harmful to the body. Nevertheless, consumers continue to buy meat in huge quantities and prepare various dishes from it. It's just that when buying, it is important not to make a mistake and not confuse chilled meat with thawed.
In order for the meat dish to be juicy and tasty, it is necessary to purchase good chilled meat in the market or in the store. Chilled meat is meat that is stored at a negative temperature. But ordinary consumers are not always able to orient themselves and distinguish thawed meat from chilled meat. If the meat has already been frozen and thawed, then it greatly loses in quality. In the process of defrosting, useful extractives and protein substances, as well as meat juice are simply washed out of the meat. Naturally, such a dish will no longer be tasty and nutritious.
Usually sellers try to fraudulently pass off thawed meat as chilled. But you can still learn to distinguish them by the so-called drying crust, which forms on the surface of the meat. This crust should be a delicious pinkish color. The meat should not be disgustingly sticky when cut. If you are picking chilled beef, then it should be red. The normal color for veal is pink. But the consistency of any meat must be firm and firm enough. If you press down on the surface of the meat and the groove quickly disappears, this indicates that the meat has not been frozen. The released meat juice of the cooled product should be transparent. And the fat of chilled meat usually crumbles when crushed. Moreover, it must necessarily have a yellowish tint or be white. The fat of quality meat that has not been defrosted will always be firm.
If we talk about defrosted meat, then its surface will be sticky and somewhat moist. In terms of consistency, such low-quality meat is never elastic. Therefore, the fossa from pressing with a finger will definitely not be restored. Also, after defrosting, meat usually loses its specific meaty smell. But often there is an unpleasant smell of dampness. As for the color on the cut and on the surface of thawed meat, it is usually dark with a gray tint. This is a must when choosing good chilled meat.
Nowadays, the most cunning methods are used in order to sell low-quality goods. Vendors even color the meat, use special window lighting, and decorate it with herbs and lemons. Therefore, the modern consumer must be especially vigilant if he wants to prepare a normal meat dish.
