It is from high-quality and fresh minced meat that you can cook a truly delicious dish. But, unfortunately, not all manufacturers of meat products care about the health of the buyer, so you need to know the basic rules and "symptoms" of low-quality minced meat.
Minced meat selection rules
Of course, the surest way is to buy meat products only from trusted manufacturers who have proven themselves in the reviews of friends or acquaintances, have appeared as high-quality in TV test purchases, and have simply been repeatedly tested.
Unfortunately, the first rule will not be able to protect you from low-quality purchases. The second recommendation, if, for example, you purchase minced meat on the market is the presence of a specialized laboratory that monitors all products at a separate point of sale. Do not be lazy, ask the seller whether the meat products have passed this test or ask for an appropriate conclusion.
It is also recommended to buy minced meat not by weight, but packed, indicating the expiration date, composition, recommendations for storage temperature, nutritional and energy value, trademark and address of a specific manufacturer.
The color and consistency of the product will help you navigate the purchase. Correctly cooked minced meat should be homogeneous, without noticeable inclusions, bones and skin particles. The color of delicious minced meat is light pink or dark red, depending on how much beef or pork is in the product.
In no case do not buy gray minced meat, as this color indicates long-term and not entirely correct storage. The correct product should be bright and shiny, and dark and slippery-slimy particles indicate that particles of low-quality meat have got into it.
How to store minced meat
If you purchased a product for a few days, then it is best to place it in a clean and dry container and cover it with plastic wrap, under which the minced meat will last for 1-1.5 days. In no case, do not allow several frosts and repeated defrosts, as these processes will greatly affect the taste of the product.
In general, for chilled minced meat, the optimal temperature is in the range of 2-6 degrees Celsius, but, according to GOST standards, in this form it should be stored for no more than 20 hours. If the product is frozen to -12 degrees Celsius, then its shelf life increases to 30 days, and at -18 degrees - even up to 3 months.
If you have purchased frozen minced meat and want to make cutlets from it, then it is better not to rush. The Russian habit of leaving meat at room temperature or in warm water is fundamentally wrong! It is best to take your time and leave the product in the refrigerator overnight, during which the minced meat will defrost and be ready for further cooking.
