As people search for red meat, a large part of us look for the decent, shiny red piece of meat on the rack. However, did one have any idea that the new meat is purplish in variety? When presented to the air, the flesh tones respond with oxygen to frame the red variety we know so well. Also, what can one say about earth-colored flesh? Is it ruined? Read on to see what one should pay special attention to when buying pork meat from pork supplier singapore!
The shadow of the flesh
The right shade depends on the type of meat one’s buying. Red meat should be dull in variety and can differ between purple, red, and brown. If it’s brown, it essentially means it’s been exposed to oxygen. In any case, it will be safe to eat! Pork should be a light pink and reddish hue, while game meat should be a dull brown. One could have seen that the hue of birds changes to some extent and this is because their diet influences the hue of the meat. In this way, the tone of the new birds can vary from blue-white to yellow!
The smell
Not all people (even meat-eaters) like the smell of new meat, so many home cooks find it difficult to define if the fragrance they are smelling is typical raw meat funk or if it is ruined. However, the smell is the most ideal way to decide if the meat is still new. Assuming the smell is strong (or smells like decaying tissue) then at that point stay away!
Look for clean cuts
One can, without much effort, find great quality meat by the way it is butchered. Look for smooth cuts that are measured consistently and avoid meats with rough edges. This is particularly the situation when buying birds. Low-grade birds are generally not slaughtered well, which means care is not taken when eliminating joints and bones. In case one can run out of small bones in the chicken, then at that point select superior quality cuts.
The surface of the meat
Assuming one takes a look at red meat, one will see strands of meat. The grain of the filaments lets one know if the meat is tough or delicate. Thick meat grains, with numerous visible muscle strands, imply a slice of tough meat with clusters of flavor. Choose these cuts for low, slow cooking. When buying the hamburger loin, one will see the absence of these grains, which means that the meat will be tender when cooked.