Fresh food is essential to prepare a delicious meat or fish dish. The taste of the food you cook and, of course, your health directly depends on their quality. How to choose quality meat, fish and sausage products?
How to determine the quality of meat
When choosing fresh meat, pay attention to its appearance and smell. The latter should be natural and uniform. Also, do not be afraid to touch the meat while checking the product for quality. When you press down on the surface, the dent in the meat should quickly disappear. When buying frozen meat, look for ice crystals. If they are pink, then the meat has already been thawed. Naturally, the purchase of low-quality meat with such signs must be abandoned.
Poultry meat quality
When purchasing poultry meat, pay attention to the following product quality attributes. The skin of the poultry meat should be either creamy white or yellowish and of course moist. Any bruising or cuts on the meat are unacceptable. The bones on the cut meat should be pinkish-white. A whole poultry carcass is suitable for sale for five days. If the carcass is divided into parts, then this shelf life becomes much shorter.
Fish quality
When buying fish, pay special attention to its eyes. In a quality fish, they should be shiny, bright and necessarily convex. Fish meat is checked for quality by pressing. When pressed, its surface should quickly return to its original form. Fresh fish should have a natural smell. Don't buy fish that smells like rancid fat. A bad sign of poor fish quality is the tail, which is strongly curved to one side.
Quality sausages
Try to buy sausage in a vacuum package. Any sausage must be marked and the composition must be indicated. The amount of additives in the sausage product should be minimal. Additives include starch, soy, pork skin. The presence of flavors and flavor enhancers is unacceptable. In the context of high-quality sausage (smoked and uncooked smoked) should be dark red. Darkened edges, gray spots and voids inside the sausage are unacceptable.
