You should approach the choice of meat, whether in a store or at a market, with full responsibility if you want to avoid health problems.
That is why it is worth acquiring the skill to distinguish chilled meat from defrosted. Expert of the online publication BelNovosti, chef Yulia Arkhipova told how to evaluate the quality of meat products.
Color
Fresh meat can be recognized by its color: chilled beef, pork or lamb have a bright and natural shade. It depends on the type of meat and can be from pink to dark pink.
Fat
If the meat is chilled, its fat layer will be white or creamy, and the veins will be uniform and clearly visible.
If you see that the fat has acquired a reddish tint or has softened, this may indicate that the meat was defrosted and then re-frozen, which deteriorates its quality.
Smell
Fresh meat will have a subtle, characteristic smell, while a sharp, unpleasant or sour “aroma” indicates that the product has gone bad.
Consistency
Do a quick test by pressing your finger into a piece of meat. It should feel firm to the touch, and the dimple left after pressing should quickly return to its shape.
Sticky meat or meat that is too soft should tip you off to the idea that the piece of meat was defrosted and stored in improper conditions.
Expert: Julia Arkhipova
