Tips to choose delicious meat, quality assurance

Pork, beef, chicken, and duck are popular meats and easy to prepare in family meals. However, with contaminated and poor quality food spreading on the market today. Let the kitchen with a reference WebTech360 selecting meats are safe!

1. Choose pork (pork)

Recognize chemically marinated meat

With pork, if sold until nearly noon, the meat will change color, degenerate, so the seller will preserve the meat by chemical impregnation. This piece of meat will have a nice color, but dry, fleshy, non-sticky, cut inside, smelly and smelly, pressing your finger on the rut is no longer elastic.

Do not choose too much lean meat

Pork has a lean, bright red layer that is caused by an injection of a growth stimulant that exists in the meat and is toxic to humans if eaten. So do not want too lean and red meat.

Choose delicious meat

The meat should be dry, free from viscous, normal color and odor, solid, elastic, and with fingers pressed against the meat to create indentations, but leaving no marks when the finger is lifted. The fibers are all. If meat uses a lot of weight gain stimulants, it usually holds a lot of water, and the meat has poor firmness. In addition, women should also note that you should not buy meat, fat with yellow color (pig can have pigmentation disease, rice pork (infected pig) ... The symptoms of pigs being pumped are The cut is heavily watery, the muscles are stretched, and the flesh turns pale.

2. Choose beef

Beef is a nutritious dish and quite expensive, so buying the right quality meat should be kept in mind. Fresh meat is a piece of meat that has a bright red color, a small smooth texture, fragrant beef aroma, fat is light yellow and slightly hard, presses on the hand without sticking and does not have an unusual odor. If the meat is dark red, the meat is big, and the fat is dark yellow, it is old beef, very chewy. If it's dark red, white fat, and has a slightly fishy smell, it's buffalo meat. Meat that has seeds like rice grains in the fiber, falls off with the tip of a knife, it is a tapeworm, absolutely should not be purchased.

3. Choose chicken and duck

Chicken, duck is the meat with the most origin and least obvious origin, in addition, this is also the poultry susceptible to disease, so when choosing to buy meat, we should pay attention.

With ready-made chicken and duck

If you buy chicken and duck, make sure that the meat has been quarantined for food safety. Frozen meat will not be as chewy as fresh meat. Ready-made chickens and ducks usually have a compact, firm body, narrow breasts, pale yellow skin, irregularly dark in some places such as breast, way. Industrial chickens and ducks are often fat, white or yellow all over the body. Also note, if the skin of a chicken or duck is yellow and the inner fat layer is white, make sure that the chicken or duck has been colored. In addition, chickens and ducks are also very often pumped with water, and pumped places like breast thighs, you just need to press your hand to feel slippery or deformed, you should not buy.

With raw chickens and ducks

Chickens and ducks must look healthy and agile. Chicken crust must be bright red, smooth and shiny Pink anus, without any foreign fluid. Flipped wings, no injection marks, shiny skin, no bruises. Legs are slim, evenly yellow, not wrinkled.

See more:

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