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Meat is one of the most important foods that replenish the body’s protein reserves. Meat also contains iron and other nutrients.
What to watch for and how to choose the highest-quality meat
Let’s examine the color of the meat. Fresh beef has a red and rich color, but pork should have a pinkish tint. Lamb is somewhat similar to beef, but fresh veal is somewhat similar to pork, although it has a more pronounced pink color.
Beware of dark spots
On meat that has been on the counter for some time, but not longer than a few days, a light pink or red crust will appear. This is normal and the most important thing is that dark-colored spots do not appear on the surface or on the cut. Those will warn you that the meat has been lying for too long and is not safe.
When you press on good, fresh meat, you will not leave any marks on your fingers, but you will feel moisture. However, if you touch the meat and feel a slimy residue on it, it is already unsuitable for use.
Pay attention to the color of the fat as well
An unpleasant and pungent smell of the meat will tell you that it has already spoiled. Also try to identify foreign odors, because many sellers may soak the meat in various solutions that restore the product’s desired density, elasticity and firmness. In some cases it may slightly smell of vinegar.
When choosing lamb, pay attention to the color of the fat: a creamy color indicates freshness, and dense fat is also a sign of freshness. If the fat crumbles, the lamb is not fresh.
Buy meat only from trusted sellers, preferably at a butcher’s
Press the meat and do not leave any dents on it. If an impression remains on the meat, it is past its prime.
Meat sold in vacuum packaging may also be old and past its prime. In such a case, carefully check the packaging to see whether the label with the use-by date has been removed. You should buy meat and fresh meat products only from verified sellers.
Source: souspark.ru
