Russians were told about the methods of choosing high-quality meat on the market

Meat is a perishable product, and in order to choose meat wisely and not harm your health, you need to know a few basic rules. This was announced on July 15 by the associate professor of the Department of Veterinary and Sanitary Expertise and Biological Safety at the Russian Biotechnological University (ROSBIOTECH). Polina Kulach.

According to the expert, when choosing, it is necessary to pay attention to the color of the meat. Pork should be from light pink to bright red, beef meat from bright pink to dark red, and lamb should be light red or red. In addition, when buying, it is worth avoiding gray pieces with noticeable mucus on them.

"To make the meat look juicy and fresh, a solution of carrageenan, phosphates and nitrates is injected into it. These additives retain moisture, increase weight, and mask product aging. With the help of potassium permanganate, sellers remove the unpleasant odor, but this method leaves a pinkish tinge on the fat. In addition, the meat is kept in ice or treated with carbon monoxide to make the meat look fresh for another 8-10 days," she said in an interview with the newspaper.Ru».

Kulach also noted that you should pay attention to the fat of various types of meat, since pork and mutton fat have a white tint, and beef — yellow. At the same time, the pink color is a sign of the processing of meat products.

You should also pay attention to the temperature in which the products are contained. Meat spoils very quickly at high temperatures. In addition, the smell should not be acidic or smell of chemicals, and the brightness should be moderate and not emit a lot of liquid. That is why it is very important to be attentive to the traces of possible processing of meat products, because its quality is directly related to the safety of the food consumed.

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