Buying spoiled meat is rare, but it can happen. Here are our tips for avoiding making mistakes, and knowing how to spot them, whether by smell, sight or touch: These three senses are hard to fool!
Although it sounds good, animal products are a breeding ground for bacteria once they’re past their best date. And it also happens that it is poorly preserved. Its consumption can then lead to a number of serious consequences. The problem: It’s not always easy to spot when you buy it. Here are some tips to ensure meat freshness.
All points to be checked to detect spoiled meat
Voluntary sale or simple error in the department, it happens that shops and butchers are offered for sale meat Consists. Much to their great regret, some customers don’t realize this until a few days (or hours!) after consuming them. Fortunately, there are several ways to do this Distinguishing fresh meat from spoiled products.
with your nose
The first thing : Odor. This is often the first sense that warns us that a product is no longer edible. Rotten meat emits a strong smell of decomposition, making it easier for our sense of smell to detect. If the scent is too intense, beware.
with your eyes
In the second step, use your eyes and they will let you in at a glance To distinguish fresh meat from spoiled meat. First, pay attention to the color of the meat: is it Light red or light pink ? Pork is treacherous because both colors are auspicious. On the other hand, if there is other meat that is very light in color, that is a bad sign. Why ? Because it means iron deficiency. As for the very dark shades, know that once out of their packaging, some meats can take on a more pink color when in contact with air. Likewise, if you notice green or brown spots, this is a sign that fungus and bacteria have begun to multiply.
Then look at fat color meat. A piece of fresh meat has thin streaks of fat that range from white to a very light yellow. If the fat is dark yellow, brown, or beige in color, it’s a good idea to discard the meat!
with your hands
Final point: texture. If you can, touch the piece of meat (or watch as the butcher holds it). The piece should be soft, but elastic. If you notice a sticky or very soft texture, the meat is spoiled.
This should save you the last test, which is the taste test, but it’s really not that terrible and dangerous!
