What a rotten meat looks like. How to define spoiled meat? Consumer properties of goods
Consumer properties of goods
Meat is very valuable with its proteins, iron, phosphorus in it, vitamin B complex (B1, B2, B12, PP). 95% of meat proteins are absorbed by the body.
Meat freshness indicators - appearance, smell, color, consistency. But not always enough of these signs, since the meat unsuitable in food does not smell in the food and is quite edible.
According to the classification, the meat is divided depending on the signs: by type, by the floor of the animal, by age.
Meat steer - This is not yet cooled animal meat within 3 hours after cutting carcasses. Such meat cannot be used for cooking, it is rigid, has a specific taste and smell.
Cooled meat - Product, since the cutting of which passed 3 hours, but no more than a day. Such meat can be cooled or freezing.
Cooled - This is a product stored not more than 48 hours. It is cooled at a temperature of 0-4 degrees in refrigeration chambers. Chilled meat - a magnificent product that has kept all his useful qualities. For long-term storage of meat freeze it. Frozen meat several months retains its nutritive value. To preserve the quality of meat as much as possible, it should be subject to rapid frost. When thawing the quick-frozen meat meat, the meat juice, formed from melting, is again absorbed by meat, and it remains juicy and fragrant as fresh. If the meat was subjected to slow freezing, its structure was disturbed, after defrosting it will definitely become a flabby and tasteless.
It's no secret that the meat of a dairy pig or calf is much softer and tastier thanks to the gentle structure of the tissue. Their muscle tissue has not yet managed to develop, therefore it is prepared, and the young meat is absorbed by our organism faster. The large content of collagen, the so-called defective protein, in the meat of the old animal is almost not absorbed by the human body, although when cooking collagen and goes into more digested glutin. Because of the stability of collagen to heat treatment, some pieces of old meat are not suitable for food. Avoid purchases of old, fibrous meat.
Veal - most dietary product, suitable even for baby food.
Beef - This is the meat of adult cattle, cows and neutered bulls. For the carcass of adult animals, the so-called marble of meat is characteristic.
Pork - Meat, which has magnificent culinary qualities, if the meat belongs to a piglet 7-10 months of age. Pork is always a light faded color. Marble pork meat Not inherent.
Mutton - animal meat with a strongly pronounced spherical smell of old meat and an almost imperceptible smell in a young lamb. The best culinary qualities in animal meat 1-2 years of age. Gentle and soft, it has a lower melting point, so such lamb is better absorbed by the human body. Konified - meat of horses, which consumes the population of some areas of the country. The meat of young horses is nice to taste, but the meat of adult workers horses has a strong specific smell and a sweet taste. The color of the horse is darker than that of beef. Convention is sold only in special stores.
Rabbit meat. Meat consistency is very gentle, reminds chicken meat. The back of the carcass possesses the best culinary qualities. However, unlike chicken, the cutting of meat will require effort, because rabbits have very durable bones.
How to choose high-quality meat
Choosing meat in the store, pay attention to the storage conditions meat productsWhat kind of meat is stored and at what temperature.
With incorrect storage, the meat can be spoiled. It is necessary to store it either in frozen or chilled, and not allow multiple thawing and freezing. With re-freezing, all useful substances leave meat.
Determine the quality of the meat will help its color and smell. Smell meat Must be pleasant.
Appearance Meat will also tell about many things. Fresh pork should be pink. The topped and old meat has a red color - it is better to postpone away. Beef, on the contrary, should have red. Veal - pale pink.
The meat of the old cattle is a dark red shade with stimits of yellow fat. Fabrics made of large fiber and enough rude look. Beef fat - white, cream or yellowish color, solid to the touch, and when pressing should not unwind, but crumble. Fat calf white, with a slightly yellowish tint, in adult beef - dark yellow. Fat ram white, and fat pork - soft, pinkish.
The grayish fat color says that the product is touched.
You can spend a test: attach a piece fresh meat To paper, there should be no leakage and blood divorces. And if the meat has the same pink coloring throughout the piece, it means that the meat is most likely painted in a solution of mangarteau.
Freshness of meat will confirm his elasticity. Pressing test - fast way It is determined. The labeling meat has not only not to recover, but also will be filled with juice.
But the leaky on the counter is a piece - a clear indicator of impregnation of meat for weight. Fat in a meat of meat will issue a pinkish tint.
Freshness of ice cream meatit is difficult to determine without defrosting. But probably. Frozen meat should be red (not dark) color, solid to the touch. If you attach to a piece of palm, it should be slightly hidden and redden. If the frozen meat of brown-red is very dark and does not respond to touch, it means that it is most likely subjected to re-frost. Not worth buying it.
Be vigilant, sellers tied meat often send to minced meat and sell it immediately or prepare marinated semi-finished products, hiding the shortcomings and illegally increasing the shelf life. Create minced meat directly with you and exclusively from a piece of chosen by you.
First sign rottening meat It is wet, sticky, donkey surface, and the color becomes dark, then gray or greenish. Missing meat in cuts has a darkest color and increased humidity. Meat juice is not transparent, but muddy. Fat meat sulfur, lipnet and smears. Smell painted meat The acidic, shaded, in the deep layers of a piece of rotten smell is sometimes absent. If such meat was bought, send it to the examination or in the trash. And be sure to call a call to the inspection instance.
However, the quality of meat can be confirmed at home. The trial cooking of meat reveals its nurseries, especially in frozen meat. The meat skewing a preheated knife can also help determine its quality. It happens that the smell of outer layers is normal or eliminated with soaking in vinegar, and in the thickness of the muscles, the process of rotting began that the incision will immediately issue.
Nesbrey meat is not only unpleasant to taste, it can cause serious diseases, and spoiled meat can lead to death
Meat is a favorite product in almost any house. Most recipes are connected with it. However, it is necessary to cook only from fresh products. Then how to understand that the meat spoiled? This will prompt its appearance, aroma, consistency, bones (if they are kept in a piece).
How to understand the meat spoiled?
The bone marrow must fill the bone completely. The product is still considered edible if the substance is easily separated or a muddy shade. When the gray shade brain or whitish - meat is spoiled. How to find out the spoilness of the product on other features:
1. Consistency. It is necessary to press a slightly piece and if it immediately restore the form after the hand is removed, then the meat is normal. When the dent remains more than one or more minute - the product is spoiled. Fresh piece will always be elastic, with white or pinkished fat. Spoiled product looks like a rag of yellowish or grayish color.
2. Meat should not have a nasty smell. When the product just started to deteriorate, the pan first sour. Even later, the piece will smell with rot and towls. If the meat was lying for a long time, he would have a bitter smell from him. Another moment - if the lamb will not smell a little ammonia - it means that the product is spoiled.
3. The color of meat is one of the main indicators of freshness. A good product (including frozen) - red bright color, in the cooled form - pleasant pink. However, if there is another shade - brown, greenish or yellow, heterogeneous means meat is already spoiled. Dark or vice versa, the pale color of the frozen product is allowed when it was long in the freezer. Only after the meat hops, he will have no smell and taste.
Spoiled will be slug. When cooking, it will smell unpleasant. It is impossible to get rid of such a fragrance, even if you wash a piece in running water for a long time. Spoiled meat can have large dark spots on the surface, brown or yellow fat. After the end, a muddy and sticky juice will flow from such a piece.
How many chilled meat are stored in the refrigerator?
The shelf life depends on its type. Pair - up to three days at temperatures from 0 to +5 degrees. Packaging product in the film can not - oxygen must come to it. Chilled meat is stored 3-4 days at a temperature of from 0 to -3 degrees.
This period is reduced by 2 times, if there is no data when the animal was slaughtered. The meat in a frozen form may be in the refrigerator to ten months. In this case, the storage temperature should not be more -18 degrees.
If the meat appeared a weak pan, then it can still be saved, picking it in vinegar and then hard in a large number of Luke. In other cases it is better to abandon the use of a spoiled product.
Probably each hostess faced the situation when the purchased meat turned out to be a bit. Or an unpleasant smell of him appeared in the refrigerator. It is not necessary to immediately throw a provision, you can try to correct the situation with one of the methods below. Using the primary means, you can return the meat of its natural properties and cook from it dishes, as if it never had an unpleasant smell. However, do not forget to sort out the contents of the refrigerator and remove products from it that have become unsuitable. Such edible supplies are striking all the surrounding.
So, we turn to the methods of eliminating the smell
Dry red wine
Dry wine from red grapes in itself has a good deodorizing effect. But if you add a little rosemary to it, the effect will be much stronger. Also does not hurry the chopping of fragrant pepper and chablie. Having pregnantly mixing the wine with seasonings, pour them meat, which is better to be taken to several parts. It is necessary to withstand it in fault of at least 1 hour. Processed in this way the product is best baked in the oven or fry with onions and put out.
Mustard
Exactly the same effect gives an ordinary dining mustard. Pretty dear meat from all sides and wait 2-3 hours. After that, the old mustard must be washed, anoint fresh and bake in the oven.
Pharmacy chamomile
For this method, correction of the situation uses a pharmacy chamomile. Do not confuse with decorative, growing in flower beds and having large rare flowers. It is necessary to cook the decoction of it, with the addition of sugar (3 teaspoons per liter of the branch). Give it cool to room temperature And pour into a cup with meat so that it is covered with a decoction completely. You need to withstand 20-25 minutes, and then rinse in weakly salt water.
Salt and Sugar.
In this case, sugar and salt are used. Take on the 1st tablespoon of the other and soda alternate a piece of meat from all sides. You need to start with sugar. After 2 hours, rinse in running water.
You can do and one salt. It is only necessary to use it in the form of a strong salt solution: approximately 50 g of salt per liter of water. It is necessary to withstand the spoiled product in the solution not 2-3 hours, and then in the same in removable water to remove the excess salt.
Potassium permanganate
Good ability to neutralize odors has ordinary manganese. It is necessary to prepare a weak solution so that the color is light pink, and put our problem product in it for a couple of hours. After expiration, do not forget to rinse well.
Pomegranate juice
The juice of this southern fetus needs to be used as marinade. The meat is maridious at least 1st hour, after which it is not necessary to rinse.
P.S. In the case when during heat treatment It turns out that the smell did not neutralized, you should not cook it further. Complete with failure and say goodbye to him. Most likely, the provincial spoiled irrevocably, which means that the food is not suitable.
The most important part of any multi-day campaign is the right selection of food products. We have already written about this difficult process. And now it's time to talk about their non-compliance and possible consequences. Namely, damage products. After all, it often happens that they forgot about something permanent and did not eat on the first day. So how to find out that this product is spoiled, here this meat is better to throw out, because it does not even save heat treatment? But this sausage in principle can still be there, without fear of food poisoning.
The main signs that the product is spoiled
Meat
Normally, the meat begins to spit somewhere on the second day. At first it is covered with slippery mucus - this indicates the active development of microorganisms there. Such meat can still be eaten, pre-cutting a surface layer. But if his color has changed on a brown, the pamper is not aligned at pressing, and the smell became acidic - that's all. It began rotting. Such a product is already not suitable for food. Also, deterioration can be determined by fat. If he begins to acquire a greenish tint or, in the case of pork, turn yellow - it means the fat barns, and the meat is spoiled. In some cases, when the smell does not normally feel, and the color causes doubt, it is recommended to use a heated knife. If something is wrong, then after sticking to a piece of meat on the blade there remains an unpleasant smell.
Butter
Sunflower oil does not deteriorate in principle, so it is usually taken in hiking. As for the creamy, then everything is much more complicated. With prolonged or improper storage on the surface of the oil, a thin layer of different color is formed - the so-called staff. This is a clear sign of damage, oxidation and barbing product. Fortunately, it can be simply cutting it - oil is suitable under it. And what is the best - stuff, which in itself is not suitable in food, you can melt - received melted butter quite edible. Moreover, it is even more resistant to oxidation than the usual. But if his color ceases to be yellow - that's all. Product can be thrown out.
Sausage
The boiled sausage can be taken only on the condition that it will be eaten on the first day - it comes to disrepair so quickly. Smoked is kept much longer. But if its surface is covered with whitish raid or mucus, and the smell becomes unpleasant, then everything. The product is subject to disposal. Previously, such signs are manifested in places of folds and regions. rope bandaged.
A fish
Fish is also spoiled pretty quickly. The first signs - the scales are covered with mucus and is easily separated. The gills become grayish, and the eyes are muddy. Meat begins to easily separate from the bones, especially from the spine. Well, the characteristic smell appears. As in the case of meat, the food is no longer suitable for food. Smoked fish It keeps much longer. But it is exposed to mold. If white spots spread to meat appear on the scales, the characteristic smell and bitter taste - the fish should be thrown out.
Cannedize
Optimum option. Stored for a very long time, but, nevertheless, can also deteriorate. The condition of the products is determined quite simple - if the tightness of the bank is broken, then it is necessary to throw away. Therefore, before opening the bank, always check for rust, heights and dents. If doubts arise, then the bank must be put in the boiler boiler - if bubbles go, it is not hermetic. If the integrity of the container is not damaged, but the bank "swelling" is still worse. This, as a rule, testifies to the active activities of anaerobic microorganisms, which certainly does not attach the product to the additional food value. Such a jar is also better to throw away.
As you can see, everything is quite simple. Just a bit of attentiveness - and the food poisoning does not threaten you. Of course, there will be experienced comrades who will declare "yes I ate a sausage with mold. Everything was fine. " We are very happy for them \u003d) But not all the same tinted stomachs and powerful immunity - for most, it is better to reinforce it again. Just understand that the cost of thrown out products does not go to any comparison with the cost of treatment. And if the poisoning will overtake you in a multi-day campaign, where to get qualified help is difficult, then such greed can cost someone health, and even life.
Before each holiday, we are in anticipation of pleasure from the feast begin to think through the menu. Cutlets, homemade sausages, chops, stew, pilaf with lamb, cabbage and dumplings, baked in the oven, rabbits, ducks and, of course, the fragrant long-awaited kebab with a smoke!
The main product for all this yummy meat. Now we will figure it out how to determine the spoiled meat and choose a fresh, high-quality product.
Look carefully
Usually spoiled meat can be seen immediately when the visual inspection is carried out.
Fresh meat of all types of large animals, such as beef or veal, goatten, pork, lamb must have a color from dark pink to brown. In no case should there be rainbow sings or gray shade.
The poultry meat should be pink-white to pink. If the bird is young, then the color can even be with a bluish tint.
The color of the whole piece of meat or bird carcass should be homogeneous, without dark or gray spots.
The edges of the cut parts of the carcass should not be fed and taped. If pieces of meat have bones or joints, then pay close attention to their color. Only white!
Buying any of the types of meat in the store, keep in mind that the backlight of the showcase strongly distorts the real picture. Be sure to ask the seller to get a piece of you like and carefully inspect it.
Use touch and smell
Be sure to touch and sniff the product to identify signs of spoiled meat and not become a victim of poisoning. The structure of good ruling meat is dense, not loose. If you try to push a finger on a piece, the finger should not enter the meat like in the oil!
In no case, meat can not be sticky!
Remember that the right smell good meat Almost implanten and has in its aroma of notes of milk. If you buy mince, know that its smell should not be different from whole meat pieces. If this is not the case, spices or flavors are added to the mince. Real sellers use this method to hide the grinding smell of a stupid product.
Another advice. Do not gradually require a quality certificate for selected ham or ribs in the store or on the market. If the meat is fresh, not spoiled by each conscientious seller will definitely provide you with all the necessary documents.
It may happen that there was a lot of time from the moment of purchase to cooking; And you did not have the ability to store meat in the refrigerator. Take care that it is well delighted or welded!