When buying meat, freshness is the most important determining factor for someone to consider buying it. Especially today that some meat vendors are selling double-dead meat, and consumers are falling for it because the price is lower than usual. Meat that is not fresh can usually be a breeding ground for bacteria such as Staphylococcus, Salmonella, Bacillus, Clostridium and Escherichia coli and these can lead to serious medical conditions.
Appearance and smell is not just the determining factor when choosing a fresh meat. A single sign of freshness does not mean meat is fresh, nor does one sign of degradation mean meat has turned. You have to take all the quality indicators of meat into account as a whole to assess its freshness. But how does someone determine if a meat is fresh or not? Here are some tips from us for you to properly choose fresh meat.
- Feel if the meat is firm, a fresh meat is solid and should not be soft.
- Smell the meat, fresh meat of any non-game animal has almost no smell.
- Fresh meat should have a pinkish-red color.
- Avoid choosing meat that is pale colored
- The fat of the pork should be white with no dark spots
- Avoid choosing any meat that has dark colored bone.