Beef
1. Look: Check if there are red spots on the meat. No red spots indicate good meat, while those with red spots are bad meat. Check the muscle: Fresh meat has a shiny appearance, with an even red color, while inferior meat has a slightly darker color. Check the fat: Fresh meat has white or light yellow fat, while inferior meat has dull fat, and spoiled meat has green fat. 2. Smell: Fresh meat has a normal odor, while inferior meat has an ammonia or sour smell. 3. Touch: First, check for elasticity. Fresh meat is elastic, and the indentation from finger pressure recovers immediately. Inferior meat has poor elasticity, with slow recovery or no recovery from the indentation, while spoiled meat is inelastic. Second, check for stickiness. Fresh meat has a slightly dry or slightly moist surface and does not stick to the hand. Less fresh meat has a dry or sticky surface, with freshly cut surfaces being wet and sticky. Spoiled meat is severely sticky, with an extremely dry surface, but some heavily injected meat may not stick at all, although it appears wet on the surface and is not firm.
Classification:
Detailed description
First, look for red spots on the meat skin. No red spots indicate good meat, while red spots indicate bad meat; check the muscle, fresh meat has a shiny appearance, and the red color is even. Inferior meat has a slightly darker color; check the fat, fresh meat has white or light yellow fat, while inferior meat has dull fat, and spoiled meat has green fat.
Second, smell. Fresh meat has a normal odor, while inferior meat has a smell of ammonia or sourness.
Third, touch. First, check for elasticity; fresh meat is elastic, and the indentation from finger pressure recovers immediately. Inferior meat has poor elasticity, and the indentation recovers slowly or not at all, while spoiled meat has no elasticity; second, check for stickiness; fresh meat has a slightly dry or slightly moist surface and does not stick to the hand. Less fresh meat has a dry or sticky surface, and the freshly cut surface is wet and sticky. Spoiled meat is very sticky, has an extremely dry surface, but some severely water-injected meat may also not stick at all, although it appears wet on the surface and is not firm.
Key words:
Yilin agriculture, Chinese herbal medicine planting, ecological breeding
Related Products
Online message
Note: Please fill in the above information correctly so that we can feedback the processing results to you at the first time!
Concerned about the public.
Guizhou Yilin Agricultural Science and Technology Development Co., Ltd.
No.14, Floor 4, Building 2, Nanquan Time, Defeng Street, Liping County, Qiandongnan Miao and Dong Autonomous Prefecture, Guizhou Province
©2024 Guizhou Yilin Agricultural Science and Technology Development Co., Ltd
SAF Coolest v1.3.1.2 设置面板 ZGASE-ZRDP-AASSE-AXS
无数据提示
Sorry, the current column is being updated, please look forward to it!
You can view other columns or returnHome Page