There are criteria for determining the freshness and quality of meat that any housewife can use.
Colour
For pork, pink is normal, for beef - Dark red.See if the meat is evenly colored, the only natural thinner of red and pink color may be fat.
Gray zones indicate that the meat has already begun to deteriorate, the edges of the meat become darkened over time and a windy look - proof that the specified meat has been unsuccessfully trying to sell for several days.
Bones and joints must be white.
3 signs that meat has gone bad and shouldn't be eaten
Smell
Fresh product has a faint smell, sometimes it reminds people of milk. If you caught other impurities, refuse to buy.
Density
It's great if you can touch the meat before buying. The density of a product is very important in deciding on its freshness. Normal meat has a tight and dense texture. Press down on the meat with your finger and watch the dent disappear quickly.The surface of the meat may be damp, but stickiness indicates spoiled food.
3 signs that meat has gone bad and shouldn't be eaten
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