It is simple to check quality of meat even before purchase. Organoleptika (color, consistence and a smell) is estimated without special devices, but for studying semi-finished products other criteria are necessary.
How to check quality of meat by practical consideration
Quality meat can be recognized by one look: a plain surface, with small gloss, colors saturated and bright. Pleasant odor, consistence elastic. However the appeal of an external layer not always guarantees freshness of all thickness of a meat piece. In that case trial cooking helps out.
If meat is fresher, then and broth from it turns out qualitative. The appetizing aroma, large fat spangles on a transparent surface are reliable indicators of a sound dish. Muddy slush with small fat parts and an opposite smell turns out only from old, stale pieces.
In case cooking is for some reason inaccessible, for an express technique also simple cutting of a meat piece the warmed knife will descend. The smell will be the main criterion here.
Check of meat on freshness in semi-finished products
The meat sold in shops is presented in rich assortment. By the form processings it can be frozen, cooled or cooled down. Beef, mutton and pork are considered as the most popular grades. Meat is considered cooled if its temperature is ranging from 0 up to 4 wasps. The cooled-down meat just is matured at the room temperature. Signs of quality at them are similar. The good cooled-down meat becomes covered by a thin crust pinkish or reddish. Color of a cut depends on a grade: veal will be whitish-pink, pork pinkish-red, beef bright red, and mutton has a brownish shade. Juice surely transparent, joints white, marrow – yellow. The consistence of meat dense, without spreading or coloring, marrow fills all tubular space, tendons elastic. Any uncharacteristic pigmentation or violations of density of consistence are a deterioration index. The damp or slimy surface demonstrates rapid development of bacteria. Unfortunately, full check of meat on a trichinellosis out of laboratory is impossible therefore presence at the seller of necessary veterinary certificates will become the best prevention of infection. Frozen meat has subzero temperature no more - 6 wasps. Estimate freshness of such semi-finished product it will turn out only after thawing though the quality of freezing is visible at once. If the steak absolutely firm, and at its pat or percussion is heard a clear sound, it demonstrates respect for technological norms. Color of a surface at the same time red with a subtle grayish shade because of ice kristallik, but even at simple applying of a finger becomes bright. Again refrigerated meat differs in more dark color which doesn't change when heating.