The expert called the signs of infected meat

Candidate of Pharmaceutical Sciences, Associate Professor of the Department of Biotechnology and Industrial Pharmacy at RTU MIREA Maria Zolotareva told on Tuesday, July 7, what to look for when buying meat.

"Healthy meat releases a small amount of moisture, which quickly evaporates, leaving the surface slightly moist but not slippery. The sticky film occurs due to the fact that bacteria of the genus Pseudomonas and Micrococcus begin to process muscle tissue proteins into polysaccharides and organic acids," the expert explained in an interview with Lenta.Ru .

She clarified that the cuts of fresh meat shimmer from dark cherry to pink due to the content of myoglobin. Upon contact with oxygen, myoglobin oxidizes and turns into oximyoglobin, giving the meat a bright red color.

"If greenish or grayish tints appear on the incision without iridescent iridescences, this may indicate the production of hydrogen sulfide by proteolytic bacteria during meat spoilage," the pharmacist said.

She stressed that the combination of such coloring with an unpleasant odor and the presence of a sticky film suggests that such meat should not be consumed.

"With regular consumption of such meat, a feeling of nausea, heaviness in the right hypochondrium and headache may appear. Eating large amounts of such spoiled meat can provoke toxic hepatitis," Zolotareva warned.

The expert also said that in healthy meat, the fibers are tightly soldered, and after pressing, the hole is instantly leveled, according to the website. kp.ru . If the structure falls apart into separate strands or resembles minced meat without mechanical grinding, it means that the internal decomposition processes have gone too far, she concluded.

Elena Myasnikova, associate professor of the Department of Food Technology and Bioengineering at the Plekhanov Russian University of Economics (PRUE), warned on July 4 that when buying products with a high protein content — fish, meat and seafood — it is necessary to pay attention to the fact that they should be stored at temperatures from +2 to +6 degrees..

Both fish and meat: a special form of animal protein will help against liver fibrosis and scars

How powder Additives accelerate tissue regeneration and reverse biological processes

Irina Nikulina, internist, nutritionist, health coach, CEO of Boiron in Russia, said on June 30 that red meat remains one of the most discussed products in the field of healthy nutrition. Despite its high nutritional value, excessive consumption can increase the risk of developing a number of chronic diseases.

In turn, internist Vladimir Duminsky said that it is possible to minimize the harm from eating fried meat with the help of a properly selected side dish — fresh herbs and fermented vegetables, such as sauerkraut. 360.ru .

On June 12, endocrinologist, nutritionist, functional medicine doctor Anton Polyakov said that red meat, sausage, sugary sodas and alcohol should be excluded or their consumption reduced to a minimum on hot days, IA Regnum reports.

Therapist, valeologist, nutritionist Nadezhda Chernyshova told in an interview with Pravda.Ru It is known that spoiled meat can give itself away with an unpleasant odor, discoloration and loss of elasticity, however, the risk of poisoning is often associated not only with the quality of the product, but also with improper storage of ready-made food.