Meat is a very nutritious food. The main advantage of meat is protein. Lamb contains 20% protein, like beef, and fatty pork - 12%. The choice of meat must be approached very carefully, otherwise unscrupulous sellers will sell you a low-quality product for profit. Here are some tips.
Instructions
Step 1
Meat color. The meat should have a natural and uniform red color with layers of white rather than yellow fat. If the color is dark, it is a sign of old meat.
Step 2
The smell of meat. In most cases, the meat is odorless. But if there is still an unpleasant smell, it is better not to buy such meat.
Step 3
Meat consistency. Quality meat should be firm. Don't be slimy on the surface, not watery. There should be no traces of blood on the piece of meat.
Step 4
Steamed meat. Fresh meat is meat up to 3 hours after slaughter.
Step 5
Chilled meat. Chilled meat is stored in the freezer at 0 to 4 degrees. It is elastic, the juice that stands out on the surface is transparent. It is better to use just such meat for cooking meat dishes.
Step 6
Frozen meat. Frozen meat is also not bad, it retains all the useful properties of fresh. Do not buy frozen meat in plastic wrap.
Step 7
To distinguish frozen meat from re-frozen meat, you just need to touch it. Touching frozen meat will leave a dark stain, and re-frozen meat will not change color.
Step 8
Defrosted meat has an intense red color. Releases a red sap on the surface. It smells of dampness, it becomes less elastic.
