How to avoid buying spoiled meat?

A: Generally speaking, the fat of spoiled meat loses its luster, the color is gray or even green, the muscles are dark red, the appearance is sticky, the cut surface is damp, and the depression cannot be restored immediately after acupressure.

No, but if it is summer, the room temperature is generally around 20, and at this temperature the meat deteriorates very quickly and can only be stored for one day at most, and it may start to rot the next day; If the room temperature is generally 3 10 in winter, the meat can be stored at room temperature for 2 to 3 days.

The surface of the meat is dry, light green or gray, and it can be seen that it is moist or a little sticky. The smell of the meat is bad and has a rancid smell, and if you touch it with your hands, the meat will not bounce up.

Manifestations of meat spoilage:

1. The color becomes darker when it is closed carefully.

Fresh meat has a shiny surface and uniform color. Fresh pork is red or light red, and the fat is white; The color of beef and mutton is bright red, and the fat is mostly yellow; Poultry meat** is pale yellow or white, and the meat is white and reddish. And when the surface of the meat turns gray or gray-green, or even white or black spots appear, it means that the microorganisms have produced a large number of metabolites, and such meat cannot be eaten.

2. The surface is sticky. Fresh meat is slightly dry or moist on the outside, slightly moist on the cut surface, oily to the touch, but not sticky; After the meat is spoiled, due to the large number of microorganisms, sticky metabolites will be produced, causing the surface of the meat to be sticky and even stringy. Sticky meat is a sign of the beginning of spoilage.

3. Poor elasticity. Fresh meat is tight and elastic and heals immediately when you press the indentation with your fingers. The longer it is stored, the protein and fat in the meat will gradually be decomposed by enzymes, and the muscle fibers will be destroyed, so the meat will lose its original elasticity, and the depression after finger pressure will not only not be completely restored, but will even leave traces.

4. There is a peculiar smell. Fresh meat has a normal meat taste, while spoiled meat will produce various amines, indoles, acids, ketones and other substances due to the decomposition of egg whitening, fat and carbohydrates by microorganisms, so it has an obvious rancid smell.

The above content refers to People's Daily Online - 5 methods to simply judge whether the meat is spoiled.

Preservation of meat sausages Coated with a layer of liquor on the sausages, put them in the jar to be full, stuff them with clean straw, throw bamboo pieces to support, and then put them upside down in a basin of water, that is, close them, and keep the sausages for half a year without deterioration. Prevention of hala smell in meat products (ham, pork, bacon, sausages, etc.) Meat products should be placed in a dry, cool and ventilated place, and if conditions permit, an electric fan can be used to blow the air, dry the surface moisture, reduce the ambient temperature, and strictly prevent mosquito and fly bites. The container for storing meat products should be covered and sealed tightly, and the air leakage gap can be sealed with kraft paper to prevent air leakage.

Appropriately increasing the amount of salt in the ingredients can also increase the antiseptic ability. If the meat is stored for too long, it can be steamed and boiled to heat and sterilize, but the number of times should not be too much. Preservation of fresh meat In summer, meat (fish) cannot be eaten for a while, and in the absence of a refrigerator, the following methods can be used to preserve it; If you can't use up the meat that day, you can cook it, put more salt, and put it in a cool and ventilated place.

Fresh meat is salted or cut into small pieces and marinated in soy sauce. Cut the meat into small pieces and mix it with the refined lard, which can be stored for a long time and is relatively convenient to eat. It is advisable to cut the meat into pieces, put an appropriate amount of soy sauce and salt, add some five-spice powder, stir evenly, leave for half an hour, and then mix the fried rice flour or flour with the meat pieces to make the meat pieces stained with powder, and then put them in the sun for 2 3 days.

When it's cloudy, grill it over a fire and don't bake it too dry. In this way, it can generally be left for about 1 month. If you put it in a jar, it will not stink or deteriorate for half a year.

When eaten, there is also the taste of braised meat or bacon.