How do you tell the freshness of lamb? How to judge the good or bad freshness of mutton

Identification method of fresh and unfresh mutton: Fresh mutton: the meat is bright red and uniform, shiny, the meat is fine and tight, elastic, slightly dry in appearance, not sticky, fresh smell, no other peculiar smell.

Stale lamb: the meat is dark in color, sticky in appearance, loose and inelastic, and slightly ammonia or sour. Spoiled lamb:

The flesh is dark, dull and sticky, with mucus, yellow-green fat, peculiar smell, and even foul smell. Old mutton: The meat is dark red, the meat is slightly coarse, not easy to cook, and the smell of fresh old mutton is normal.

Lamb: The flesh is light red in color, firm and fine, and elastic. Methods for distinguishing sheep meat from goat meat:

One is to look at the muscles. Sheep meat sticky, goat meat divergent, not sticky; The second is to look at the shape of the meat on the meat, the sheep meat is curly, and the goat meat is hard and straight; The third is to look at the muscle fibers, the sheep meat fibers are thin and short, and the goat meat fibers are thick and long; Fourth, look at the ribs, the ribs of sheep are narrow and short, and those of goats are wide and long.

Fresh meat has a shiny surface and an inherent aroma, elastic when acupressure, lean meat is bright red, fat meat is white, uniform color, slightly dry or slightly moist on the outside, and does not stick to the hands. Poor quality meat has a dry or extremely moist surface, dull, inelastic, white with a yellow tinge. The color of the spoiled meat is dull, the depression cannot be recovered after acupressure, there is mucus on the cut surface, and an abnormal smell can be smelled, if it is slaughtered after death, the meat is dark red, there are blue-purple spots, and there is purple-red blood stasis in the blood vessels.

Method 1: The meat of fresh lamb is bright red and uniform, and shiny, and the meat is firm, fine and elastic. The appearance is slightly dry, non-sticky, the smell is fresh, and the thickness of the slices is uniform.

Stale shabu mutton slices, the meat is dark, the appearance is dry and sticky, the meat residue is loose and inelastic, and has a slight ammonia or sour taste.

Method 2: Look at whether there are red spots on the skin of the meat, no red spots are good meat like socks, and those with red spots are bad meat.

Method 3: Look at the muscles, the fresh meat is shiny and the red color is uniform. Inferior meat, slightly darker in color.

Method 4: Look at the fat shirt, the fat of the fresh meat is white or light yellow, the fat of the defective meat lacks luster, and the fat of the spoiled meat is green.

1. Touch. When selecting mutton, gently press the mutton with your hands, if there are water droplets seeping out of the meat, and the feel is still a little sticky, then it means that the mutton has been filled with water. The method of water injection is a good way for many black-hearted merchants to make money, through this method to increase the quality of mutton, so that customers can buy mutton with a lower weight at the same price, because that part of the weight is owned by water.

And this kind of mutton that has been injected with water, its taste is not tender enough.

2. Smell. It does not mean that mutton with a smell is not good, the smell is a characteristic of mutton, and if there is no smell, it may also be fake mutton. But the smell should also be divided into light and heavy, fresh mutton, its smell is relatively light, you need to get close to smell.

The smell of mutton that has been stored for a long time will become stronger and stronger over time, and it will also be accompanied by some pungent odors.

3. Look. Use your eyes to observe the color of the lamb. The quality of the lamb is bright red in color, and it may even be pink.

At the same time, the distribution of fat and lean in good mutton is very even, and the white color of the fat part is also very shiny. If the lamb is dark red or whitish, it means that the lamb has been stored in the refrigerator for at least 3 months, and then it has been taken out to thaw and then sold. Secondly, the tighter the muscle fibers of the mutton, the smaller the bones it has, indicating that the piece of mutton is more tender.

Expand your knowledge:

How to choose frozen lamb

1. Look at the color.

High-quality frozen lamb will appear bright in color and shiny after thawing, and the fat parts will be white; The color of low-quality lamb will appear a little dull after thawing, and the fat and cut surface will lack luster and appear pale yellow.

2. Look at the viscosity.

After the high-quality frozen lamb is thawed. The surface is slightly dry, and some have an air-dried film, which is touched to the touch. Moist and non-sticky; Inferior lamb has a dry surface after thawing, but it is a little sticky. After the spoiled lamb is thawed, the surface will immediately become sticky, and the new cut surface will be sticky.

3. Look at the broth.

High-quality frozen sheep Jingyun meat, the broth is transparent and clear, and the cellulite has the inherent fresh flavor of fresh mutton soup; The quality is slightly worse, the broth is somewhat turbid, the fat is small, slightly fragrant or unscented; Spoiled lamb, the broth is cloudy, there is little fat floating on the surface, and it has a dull gray color.

The above is today's sharing, I hope it can help you.