A lot of grocery stores with a huge assortment and at the same time very little time is a situation familiar to most people. In a hurry, you can buy a defective, not fresh, simply hazardous to health product. But there are ways to quickly and easily check the quality of most products.
Instructions
Step 1
Dairy products should be chosen with extreme caution. Even before the expiration date, they can "imperceptibly" and at the same time deteriorate very quickly if not properly stored and transported.
“Correct” milk is thick and snow-white. Diluted milk is liquid with a bluish tinge.
Fresh sour cream is a homogeneous thick mass with a white or yellowish color and a sour taste. If the sour cream is frozen or thawed, lumps form in it, and whey appears on the surface. This product tastes bitter. Low-quality sour cream does not have a sour milk smell at all.
Fresh curd is white or yellowish, not too dry or lumpy. It is not wet or slick, is not oversaturated with serum, and does not smell like mold.
Step 2
Fresh fish (even chilled) are elastic in appearance and covered with transparent mucus. Her belly is not swollen. The scales of such a fish are smooth, clean, shiny, tightly fitting to the body. Her eyes are transparent, protruding and firm. The gills should be free of mucus. In good fish, they are light or dark red in color. The dimple that appears when you press on the fish quickly disappears. When immersed in water, quality fresh fish sinks.
In frozen fish, the gills turn a little pale, and the eyes sink. If the fish is frozen fresh, it will regain its elasticity when thawed. Stick a hot knife into the frozen fish and smell it: the smell shouldn't be unpleasant!
Step 3
The bird's beak should be glossy and dry, and the mucous membrane of the mouth should be shiny and slightly damp. The skin color of a high-quality bird carcass is yellowish with a pinkish tint. Its muscle tissue is dense and elastic. The surface of the bird's body should not be sticky.
The age of chickens can be recognized by their paws: in old birds it is rough, yellow, with large scales, in young birds it is soft, white, with veins and small scales. In addition, young chickens have a bright comb and a small hind toe. Young geese and ducks have bright beaks and yellow, shiny legs with fragile membranes. The young turkey has smooth gray legs and a light crest.
Step 4
Fresh eggs are drowned in salt water. Eggs of medium freshness will float in the middle, completely substandard (not edible!) - on the surface. Dark spots are visible inside the spoiled eggs.
Step 5
It is better not to buy sausage at all, preferring natural meat. But if you still really want to, remember that fresh boiled and semi-smoked sausages have a dry and strong shell, without mold and mucus. It is elastic and adheres evenly to the minced meat. The cut is a high-quality sausage - juicy and dense, without stains.
