1. Appearance
In benign beef red, shades of ripe raspberries, with veal - pink. In this case, the older the cow, the darker meat. Fresh lamb is brownish-red, and pork - a white-pink and slightly granular texture. Sometimes on the surface of fresh pork can see the rainbow effect, but the goal of quality (or poor) of meat, he can not serve.
Beef fat should be white, cream or yellowish, hard consistence, and with pressure should not smudge, and crumble. It works the same principle as with meat - the fat calf white, with a slightly yellowish tinge, and in adult cows - dark yellow. Lamb fat - white and fairly thick, and fat in pork - soft, pale pink or white. Grey indicates low quality fat product.
Color crust dries in cooled or chilled (but not ice cream) of meat a pale pink or pale red. The very same meat cut almost dry - on paper attached to the meat should not be blood stains. It should be remembered that quite homogeneous color of meat can not be. The meat is absolutely uniform color probably not very fresh, soaked in a solution of potassium permanganate to eliminate unpleasant odors. The same may be indicative pinkish color of fat.
2. Odor
should be enjoyable, without any extraneous colors. Of course, the ideal - to pierce the meat with a hot knife, but neither the market nor in the store is no such possibility, so this method is suitable only for verification after the fact, when purchased meat have already been brought home.
3. Consistency
Yamka, which is formed by pressing on a piece of fresh meat, leveled quickly. What can be said about the "stale" meat - it hollow, not only does not disappear, but is filled with liquid. If the same piece on the counter slightly leaking - this could be an indication that the meat "weights" with water and syringe. The blurred edges of meat - a sign that he soaked in vinegar solution.
Fresh meat can also be determined using litmus paper - fresh meat juice creates an acid environment, turning litmus red, whereas the juice stale meat neutral or slightly alkaline.
Fresh frozen meat to defrost very difficult to determine. However, well-frosted meat is firm to the touch, red color with a grayish tint because of the ice crystals. With low heat (for example, in place of latch finger) almost immediately produced a red stain. The color of meat, which was subjected to a secondary freezing, changing to dark red, the sections - cherry-red. This is the meat of a slight warming does not respond.
In benign beef red, shades of ripe raspberries, with veal - pink. In this case, the older the cow, the darker meat. Fresh lamb is brownish-red, and pork - a white-pink and slightly granular texture. Sometimes on the surface of fresh pork can see the rainbow effect, but the goal of quality (or poor) of meat, he can not serve.
Beef fat should be white, cream or yellowish, hard consistence, and with pressure should not smudge, and crumble. It works the same principle as with meat - the fat calf white, with a slightly yellowish tinge, and in adult cows - dark yellow. Lamb fat - white and fairly thick, and fat in pork - soft, pale pink or white. Grey indicates low quality fat product.
Color crust dries in cooled or chilled (but not ice cream) of meat a pale pink or pale red. The very same meat cut almost dry - on paper attached to the meat should not be blood stains. It should be remembered that quite homogeneous color of meat can not be. The meat is absolutely uniform color probably not very fresh, soaked in a solution of potassium permanganate to eliminate unpleasant odors. The same may be indicative pinkish color of fat.
2. Odor
should be enjoyable, without any extraneous colors. Of course, the ideal - to pierce the meat with a hot knife, but neither the market nor in the store is no such possibility, so this method is suitable only for verification after the fact, when purchased meat have already been brought home.
3. Consistency
Yamka, which is formed by pressing on a piece of fresh meat, leveled quickly. What can be said about the "stale" meat - it hollow, not only does not disappear, but is filled with liquid. If the same piece on the counter slightly leaking - this could be an indication that the meat "weights" with water and syringe. The blurred edges of meat - a sign that he soaked in vinegar solution.
Fresh meat can also be determined using litmus paper - fresh meat juice creates an acid environment, turning litmus red, whereas the juice stale meat neutral or slightly alkaline.
Fresh frozen meat to defrost very difficult to determine. However, well-frosted meat is firm to the touch, red color with a grayish tint because of the ice crystals. With low heat (for example, in place of latch finger) almost immediately produced a red stain. The color of meat, which was subjected to a secondary freezing, changing to dark red, the sections - cherry-red. This is the meat of a slight warming does not respond.
