few days ago were in a store in Frankfurt am Main tons of meat, but also ensure smaller quantities of fish, baked goods and vegetables, which ruined most likely were! Not unlikely that you are perhaps already become a victim of rotten meat scandal!
As seen rotten meat!
Tips from the Federal Office for Consumer Protection and Food Safety
- When buying on the smell, color and surface
- all meat should not unpleasant but mild neutral to slightly sour smell, not sweet!
- Fresh, quality meat does not lose much water, it should be nearly dry are in the package (a lot of water in the packaging may indicate previous thawing)
- Beware of pale, soft and exudative meat already in the meat counter in its own juice lies!
- The surface of poultry meat does not "greasy" look and have no pressure points, so pass the finger test. It may feel soft or spongy, not too much push can, but must be firm.
- The color of meat should never deviate greyish. Fresh beef is dark red, lamb is light red to red with a light marbling of fat. Pork is pale pink and shiny. Game should be reddish to dark brown.
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