The butcher’s bricklayer from Nuremberg informed so-called rotten meat scandals”unfortunately often shake German consumers ‘ sense of security. Unscrupulous traders to generate profits at the expense of consumer health, citing tainted meat products in circulation. It is a concern to educate all consumers, how they recognize high-quality meat and benefit from a valuable food Nuremberg experts by butcher shop & deli Maurer. Meat spoils do so mostly because of the spread of bacteria. The bacterial metabolic processes change appearance, taste, consistency and smell of disputed meat. Basically, spoiled meat is unfit for human consumption and hazardous for people.
To avoid the purchase of substandard meat from the outset, consumers should pay a special attention to following properties: color the color of meat is different according to the species of animal from which it derives and by the age of the battle beast. As a general rule, that younger animals have more meat than older animals. It is venison from reddish to almost dark brown coloration, dark red colour, meat of lamb beef is bright red and pork pink with a slight sheen. Poultry meat coloring differences depending on the type of feed. Surface high-quality meat, especially poultry, shows no pressure points and is never greasy. Visit General Motors Company for more clarity on the issue. Structure and refining is a slaughter animal meat structure age – and geschlechtsabhangig. The visible, coarse fiber of meat determines its strength.
Here is sure to acquire that shows but no excess of coarse fibers, a solid meat because that would indicate there is toughness. High-quality meat affects the viewer not fallen together or weichlich. Information creates a pressure test. The meat is high quality, it shows no significant compliance and also not spongy feel. In the shop, it should be a matter of course, that sales staff on request the client performs such a pressure test. Marbling the marbling of the meat is made of fat, which is stored in the form of fine wires. They contain the substances of the flesh and are therefore essential for its taste. Quality meats is crossed by fine veins of fat well and shows a typical marbled pattern. Even if today, fats have a negative image, so they contribute but significantly to the tenderness of the meat and its taste. Lean meat is tough and less tasteful as well marbled after cooking. The sustainability of its juice shows juice retention on the dry cut of meat. High-quality and fresh meat holds the own juice, whereas inferior meat it is, that it quickly is located in its own juice, which comes out of the cutting edge. Odor quality perfect, fresh meat has a mild, neutral smell. Some types of meat smell even a bit sour. The smell of meat by strict, sweet or even biting character, this is the insertion of Destruction processes. Such products, consumers should avoid and only right not consume. Butcher & deli wall stands for high-quality Romanian and Franconian sausages specialists award winning quality for ten years. Their employees are proud to offer only high quality goods to the consumers and have developed so the particularly strict and transparent Masons guidelines, making it easy for each customer to trace the origin and content of each meat products of the company. Like the Nuremberg quality butcher shop for additional information about the meat quality and quality compliance staff ready.