Identification method of qualified chilled meat

Identification method of qualified chilled meat
One look: first look at the color of the meat, the surface of the meat is smooth and tender, it is qualified cold fresh meat; If the surface is dark and dry, it is unqualified cold fresh meat. secondly, look at the fat, the fat is white, shiny and greasy, it is qualified cold fresh meat; If the fat is dull or grayish-green, it is not qualified cold meat.

Second sniffing: sniff the smell of meat, no fishy smell, and the meat with a purer smell is qualified cold fresh meat; Meat with a slight ammonia smell or sour taste is unqualified cold fresh meat; Meat with a pungent and fishy odor is spoiled meat.

Three touches: touch the surface of the meat with your hands, if the surface is moist and the cut surface is not sticky to the meat, it is qualified cold meat; If the surface is slightly dry and the cut surface is sticky, it is unqualified cold meat; Meat with an extremely dry surface and a sticky cut is considered spoiled meat.

Four pressures: press the surface of the meat, if the concave surface after pressing can quickly return to its original state, it is qualified cold fresh meat; If the concave surface of the meat recovers slowly or cannot be completely restored after pressing, it is unqualified cold fresh meat; If the gravure does not recover after pressing, it is spoiled meat.