How do you look good or bad about lamb? How to distinguish the quality of mutton?

Generally, there is a smell of mutton, and if it is not authentic, the smell of mutton mutton will be very light, or there is a smelly taste. When selecting, the color, elasticity, viscosity and smell of the lamb should be identified.

When buying mutton, the first thing to look at is the color of the mutton: the meat is bright red, the shiny mutton is fresher, the whitish meat is likely to be water-injected mutton, the color of the spoiled mutton is dark red and dull, the white fat part is even yellow, and the frozen mutton may be frozen for a long time There may be stagnant water under the packaging.

You can see the texture of the mutton, it must be that the red meat and the white meat are sticking to each other, if it is separated piece by piece, then it is fake.

Beef and mutton have different structures, different proteins, different fat contents, and different tastes, and if we want to distinguish between good and bad, we can distinguish from the elasticity and color of the meat。Many people tend to confuse lamb with beef, after all, the two types of meat do look very similar on the outside to beginners. In fact, when I carefully understand them, I will find that there is a big difference between them, and the identification methods are also different.

The biggest difference between these two types of meat is that the structure is not the same, beef is usually relatively large and loosely organized, while mutton is smaller, full of elasticity, and the meat is relatively firm. Lamb has a slightly lower protein content and a higher fat content than beef. So in comparison, beef is definitely high in protein.

Low-fat euphoria is easily absorbed by the body. There is also a big difference in the taste of the two kinds of cooking, there is always a unique smell in the mutton, while beef only has an ordinary meat smell at most.

When we choose fresh mutton, we must pay attention to the color and texture of the meat. Fresh lamb is usually bright red and shiny, with a slightly dry surface, which does not feel sticky to the touch, and can feel the fresh smell without other unwanted odors. Stale lamb has a dry appearance, sticky and loose flesh, which does not seem to feel elastic, and the meat is dark in color and has a sour or ammonia smell.

If the fat of the lamb is yellowish-green and foul-smelling, and there is mucus on the surface of the meat, it means that the lamb has gone bad.

Fresh beef fat is usually pale yellow or white and warm, with a faint smell of flesh, and the muscle surface is shiny, red and symmetrical, with good elasticity to the touch. If the beef has a sour or ammonia taste, the fat lacks luster and the meat is dull in color, it means that the beef is no longer fresh. The soup is made with fresh beef with a unique umami flavor and fat that collects on the surface of the soup.

The soup from stale beef is cloudy and has no aroma, and the fat floats on the surface of the soup in the form of droplets.

**Different, different taste, different smell, different protein content, different meat quality. You can tell the good from the bad according to the color and smell of beef and mutton.

Beef has a rougher feel and loose tissue, which is mainly due to the fact that the fiber of beef is thicker than that of mutton. Also, some people don't like to eat mutton very much, because mutton will have a strong smell, on the contrary, beef is the taste of ordinary meat. Look at the color and smell.

Lamb has a foul and fishy smell that can usually be felt by smelling it with your nose, and fresh lamb is bright in color and red in a normal color, and if it is made with fake lamb, it may appear yellowish. If you can't distinguish it by looking at it, you can only use the hot pot to identify it, put the mutton in the pot and soak it, and if you don't hold it, it's fake mutton. Because mutton is mostly made up of lean and fatty meats, non-pure mutton will be scattered.

The lean and fatty meats of the lamb are unevenly distributed and often mosaic together. In addition, most of the mutton is mainly fatty meat, and if there is more lean meat, the merchant may have mixed other meat in it. The color of the mutton is dark red, and the mutton on the market looks beautiful and bright, which is an illusion made by the merchants, so that consumers feel that the mutton sold on the market is fresh, and may even add some pigments to it.

If you use a lighter to ignite the cooked lamb, if it burns or burns quickly, something may have been added to it. Moreover, after the barbecue, the mutton will appear in its original form, and there is no smell of the mutton itself, so you can also distinguish whether the mutton you eat is authentic or not. The substances added to the mutton may form carcinogens when it is burned, so the charcoal lamb should be eaten as little as possible.

The most obvious way to distinguish is to check the mutton, the market price of mutton is generally higher, if the purchased mutton ** is low, or even much less than the market price, then it must be fake mutton, which is also the most direct way to determine the authenticity of mutton. The authenticity of mutton can also be determined by the moisture detector, because the standards set by the state have some restrictions on the moisture of mutton, if the detected moisture is higher, it may be injected with water, then the possibility of fake mutton will increase a lot.

Smell the smell and see if it will break after cooking, both of which can identify whether it is real mutton.

It can be identified by the taste of the lamb, by the composition of the lamb, and by the quality of the meat.

You can identify whether the mutton is real by looking at the color and quality of the meat, and you can also identify whether it is real mutton by identifying the smell of the mutton.

First of all, it is to look at it with the eyes, the poorer quality of the mutton may be the darker color, the better quality of the mutton, the color will be more bright, and then the meat quality will be more uniform. Lamb of poor quality is particularly cloudy after it has been cooked.

It can be distinguished by the color of the mutton, the quality of the mutton, if the taste of the mutton is very tender, and the color of the mutton is bright, then it is a very good piece of mutton.

According to the color of the mutton, as well as the taste of the mutton, plus the caress of the mutton structure, it can be judged, and the experience of judging must be learned.

Judging by the color of the mutton, the taste of the mutton, and the observation of the mutton, it is necessary to have life experience.

Experts teach you how to distinguish between real and fake lamb x0d x0a and look at the color. The color of the lamb is generally bright. The pork is pink.

Lamb is slightly lighter than beef, but the texture of the meat is a bit finer. x0d x0a two look at the bones. Compared to pork and beef, lamb is generally thinner in its bones, which is a clear sign.

Since the melting temperature of mutton fat is higher than that of lard, when the temperature is lower, the fat of lamb is much harder than that of pork. x0d x0a five look fat and thin. Fake lamb rolls are usually fat and lean on one side, separated from each other, and will be separated by a pinch by hand, and even broken into pieces when cooked.

Now the mutton on the market is between 30 yuan and 40 yuan, and if the mutton roll is as low as 20 yuan or even more than ten yuan a catty, it will definitely not be pure mutton. x0d x0a also depends on the texture and shape of the meat. The texture of the lamb is delicate, and there is generally a white fat film on the outside.

Another point is that one of the major characteristics that distinguishes mutton from other meats is that the lean meat is mixed with fat, which is clearly distinguished, commonly known as "marbling". Pork and duck are not. Some fake lamb can also make this pattern by chopping the lean pork and then pressing it to the slices, but the fibres are messy.

How to choose good lamb? It is very important to learn these 3 methods, and it is recommended to collect them!

1. Look at the color of the mutton.

When buying lamb, it is the most intuitive way to observe the color of the lamb with your eyes. High-quality fresh lamb, bright red overall, looks shiny, fat and thin.

If the lamb is dull in color and has no luster, it is not fresh. If the surface of the mutton is dry and the color is whitish, it is mostly water-injected meat, and such mutton should not be bought.

2. Touch the texture of the mutton.

Good lamb has a delicate texture, and the meat is firm and elastic. If the lamb returns to its original shape immediately after light pressing, it means that it is fresher.

If it does not return to its original shape for a long time after pressing, it means that the lamb is not fresh or has gone bad.

3. Smell the smell of mutton.

The biggest feature of mutton is its own smell, and it is precisely because of this special smell that we can distinguish the advantages and disadvantages of mutton by "smelling" when buying mutton.

Fresh mutton generally smells of no peculiar smell, such as half-horse mutton from Xinjiang, which is not fishy or smelly, and it smells of no taste, which is high-quality mutton, and you can buy it with confidence.

On the other hand, if the lamb smells sour, it means that the lamb is not fresh and should not be purchased.