Meat dishes are one of the components of the cuisines of many nations of the world. Delicious and appetizing food from it will turn out if the meat is chosen correctly. One of the criteria for choosing meat is its freshness. What should you pay attention to first of all?
Instructions
Step 1
Examine the selected piece of meat carefully from all sides. Look at its color first. Remember: the older the animal was, the darker its meat. Bright red meat with white matte fat can be 2-5 years old in an animal. Such meat requires a longer processing time and sometimes turns out to be tough.
Step 2
If the animal was between one and two years old, its meat has all shades from light red to dark pink. The fat of such meat is white, shiny. If you see meat of all shades of pink, with white glossy fat, this is the meat of a young animal under the age of one year.
Step 3
Pay attention to the firmness of the meat. If, when pressed, the hole disappears very quickly, almost instantly, the meat is fresh. The hole left on the meat indicates that the meat is stale or thawed.
Step 4
Look at the tapes on the selected piece. On fresh meat of good quality, they should be light and transparent. The cut of such meat is not windy, but moist and glossy. The juice flowing from fresh meat is scarlet and transparent.
Step 5
The dull and not very bright surface of the piece speaks of the freshness of frozen meat. A bright red mark remains in the place of the finger, which is applied to the meat for a few seconds; the tendons should not be red.
Step 6
Examine carefully the poultry carcass you are buying. It should not be windy, blue. A strong foreign smell indicates the spoilage of the product. Choose poultry with glossy, firm, slightly moist flesh.
Step 7
If in doubt about the freshness of the meat, it is better to refuse to buy it.
