Establish criteria for designating the freshness and quality of meat, which can be a master
Color
For pork, the normal color is erysipelas,yalovichini - dark red.Marvel at how well the meat is prepared, the only natural “roasting” of the red and erysipelas color can be fat.
Sіrі zone to talk about those that the meat already began to swell, the edges of the meat become darker for an hour that tomorrow's look is proof that the meat has been ordered for a few days without success sell.
Tassels and swamps are guilty, but they were white.
3 signs that the meat has gone bad and should not be eaten
Smell
The fresh product has a slight odor, sometimes reminiscent of milky people. Yakshto zlovili іnshі domіshki, vіdmovtesya vіd purchase.
Gustina
Great, as you can anoint the meat before buying. The strength of the product is also important to make a decision about its freshness. Normally, the meat is tight and has a strong structure. Press on the meat with your finger and marvel, like a deep dent.The surface of the meat can be watery, but sticky to talk about the product being packed.
3 signs that the meat has gone bad and should not be eaten
Guessing
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