Detect tainted meat very easy

You have to know how to choose how delicious meat yet? Fresh meat, delicious outer membrane must be dry, the color red or dark red, shiny.

Fat color, firmness and taste normal and smooth articular surface, works well in translation. The cut off will have normal color, light and dry.

Fresh Meat will be as solid, elastic, pressing his thumbs into the meat does not stick to the indentation. Cord grip into the canal, color and elasticity. When boiled in water, taste, floating on the surface with a layer of fat to grease stains.

There will be dead meat pale greenish or slightly dark, even black is not remaining balls. Outer membrane viscosity or viscosity begins; fertile dark, solids reduction, the joints are more viscous. When cutting out meat is wet and slightly dark. Sniff would smell.

For the tainted meat, when pressed indentations not be back to normal soon, more sticky. Rancid meat broth will be cloudy, foul odor and virtually no traces of fat.

Dents less meat will come back to normal but sticks. Murmuring marrow out of the canal, or dark brown, foul-smelling. Broth of fresh meat to less turbid, foul taste, the fat layer separation on the small wounds.

Similarly, beef can also identify with the sense of: fresh beef characteristic red, yellow grease, good elasticity, smooth dry surface, characteristic odor. Meanwhile, low-quality beef, rancid will have dark, dark yellow grease, bones are yellow, less elastic, meat pastes, surface viscosity, odor.

For buffalo meat you should choose pieces to flesh, purple and white fat than beef fat. Do not choose the blackened pieces as this is rancid meat.