About 70 kg per year is consumed by the average person. At first glance it seems that it could be more natural? However, no one refuses to earn extra money. The supply and sale of meat products is no exception. What actually comes to the shelves under the guise of steamed pork or beef? The manufacturer claims that this is the farm meat of an animal slaughtered in the morning, but is it edible, and how will it be convinced of the naturalness of the product? More about this in the article.
Checking the composition of ground beef
On one of the state television channels, a broadcast was devoted to the proper selection of meat products. And it showed an experiment on samples of ground beef purchased on the market. So, of the seven samples acquired, four turned out to be impurities of pork. The fact is that beef is more expensive. And crafty sellers, making ground beef, mix in it fresh farm pig meat. As a result, an additional 50 rubles is earned from each kilogram of such a product sold.
When the program’s reporters came to the market to expose the sellers, some of them argued that they mixed up the trays and sold other stuffing, and the chopped product completely disappeared from other outlets. Therefore, if you need to buy minced meat, then it is better to purchase meat and ask the seller to twist it on the spot.
Beware of hormones!
Chinese pork about 10 years ago, until a moratorium was introduced on it, entered the Russian market, stuffed with antibiotics and hormones. Such growth stimulants act wonderfully on the animal. It does not get sick, is not afraid of the cold, and it quickly overgrows with meat. It turns out at minimum cost the maximum benefit. A person who eats such a hormonal product can face serious health problems.
Today, the market is again open for Chinese pork, and before proceeding for sale, the product passes the examination of examination and customs. But smuggling of illegal meat still exists. Therefore, it makes sense to purchase domestic meat, rather than prepare a contraband, unfit for food product. Moreover, farm meat is grown using approved drugs.
Thawed meat
An experiment was conducted. The woman took 1 kg of pork in the market, and when she started to fry it in a pan, a dubious amount of liquid formed. After cooking without adding any ingredients, the output showed 0.5 kg of prepared meat. That is, instead of the accepted for frying 40% it turned out 50%.
This is a common practice. To increase the meat in volume, sellers injected into a piece of polyphosphate and food chemistry. With such a brine, the product can be increased up to 20% in weight. Another experiment showed that the least amount of liquid contains farm meat. The greatest weight loss during cooking is observed in vacuum products with the inscription "semi-finished product".
How to recognize quality meat?
The health implications of using a hormone product are clear, but how does it come to market that a seller is trying to sell a smuggled product under a price tag that says “homemade farm meat”? First rule: you need to choose a piece on the bone. In illegal deliveries it is not profitable to transport bones, so if you need to buy one pulp, you should resort to the second option.
The second rule: if the seller is confident in the quality of the goods, he will not refuse the buyer a small piece of meat for inspection. Why is this needed? The fact is that in a practical way it is easy to identify a hormonally stuffed product - you can set it on fire. If you feel a rubbery and unpleasant odor, then the animal was raised with a violation of technology.
The third rule is tactile contact. Press the meat with your finger. If a dent is left, then the piece is stale or chopped with a brine.
Range
In the market, walking along the meat rows, you are amazed at the huge assortment of pork, veal, lamb brought from different cities of the Russian Federation. On the price tags are inscriptions: Ryazan, Lipetsk, Voronezh. Former meat grinder in an interview with one documentary admitted that in 95% of cases this is not true. All meat outlets are distributed between two or three owners, and the product is delivered from one farm slaughterhouse.
Starting to choose meat, the seller immediately rolls compliments on his goods. Like, they slaughtered cattle only in the morning, fresh and domestic meat . So, according to regulatory documents, meat is considered paired within three hours after slaughter, then rigor mortis occurs, and the product becomes unsuitable for food.
Therefore, high-quality farm meat must go through a period of maturation in a cool room, and a priori it cannot be paired. This is a chilled or cooled product. But here the buyer lurks another deception - thawed meat under the guise of chilled. Check is easy. You need to touch the piece with your finger. It should be non-sticky, elastic, and muscle fibers look elastic. If you smell the product, then the smell is felt of fresh meat, not dampness. In general, thawed meat is not harmful to health, it spoils the taste of the dish.
How to distinguish farm meat from home?
Such a question does not concern only those who have friends in the village who grow a small livestock. But what about mommies who want to feed their child a natural product? Farm supplies are massive. There, the owners purposefully work on quantity. Of course, they use some (albeit permitted) preparations for the growth of cattle. Pets are raised on food waste, tops and hay.
How to distinguish village meat from farm meat? The answer is simple - appearance. The color of the home product is uneven, each part of the carcass is of a different shade. The farm pieces look uniform in color. You should also pay attention to fat. Cattle, grown in rural conditions, has a thick (5-10 cm) layer of fat. Therefore, at the point where thin lard is sold, most likely, the meat is unnatural.
Farm meat: reviews
People ceased to trust each other. It is justified. Now it’s hard to find farm products. Indeed, under their guise an overbought product is sold, it is not known where it came from or by whom it was grown. Price is the second problem. One restaurateur says it’s cheaper to take a calibrated French duck breast than to buy a farm one.
In general, the idea of ​​selling farm products is great. After all, the grandmother does not always know whether her cow is sick or not. What about vaccinations? Conscientious farmers raise animals according to all requirements: timely vaccination, clean drinking, separate accommodation of birds and cattle. If goods from such a farm are delivered to the counter, then the buyer also likes the product for its taste and lack of consequences from its use.