Contents:
- Medical Video: If You Open a Watermelon and See This, Throw It Out!
- Different characteristics of fresh beef with rotten beef
- From the smell ...
- From the color ...
- From the texture ...
- From his appearance ...
- What are the consequences if you eat rotten meat?
- How to keep meat from being easily damaged
- How to store meat on a refrigerator shelf
- Frozen storage (in the freezer)
Medical Video: If You Open a Watermelon and See This, Throw It Out!
Beef is one of the most nutritious food sources. However, meat is easily overgrown with bacteria or fungi so it is very easy to rot. Therefore, you need to be more careful when buying meat. Fresh meat can be quickly recognized by color, smell, texture, and appearance. Come on, find out more about the difference between the characteristics of fresh beef and rotten!
Different characteristics of fresh beef with rotten beef
From the smell ...
Fresh beef will give off a fresh aroma. In other words, it has a soft "cow" odor that does not pierce the nose. Meanwhile, rotten beef will smell fishy, rancid, rancid, and even sour which makes us frown.
From the color ...
Bright red meat color is fresh and shiny, not pale and not dirty. Hard-textured yellowish-white fat, visible muscle smooth fibrous.
If the color of your beef is green or greenish brown, it's a sign that the meat is rotten and it's time to throw it away.
From the texture ...
Fresh beef is densely textured and chewy, but not stiff. This means that when you press the meat with your fingers, the surface will return to normal.
Poor quality beef will feel soft when pressed, not return to its original position. This meat is also easily destroyed when pressed. The rotten meat will also look slimy and feel sticky in the hand.
From his appearance ...
The appearance of fresh beef looks moist, the red color evenly free from stains or foreign spots. Poor quality meat looks musty, lethargic, and dull. Some bad beef also has black or greenish white spots, a sign of bacteria in the flesh.
Buy meat that feels moist but not runny. Although the red liquid that drips on the meat is not blood but protein juice, this means that the meat has been in the air for quite a long time.
What are the consequences if you eat rotten meat?
Reporting from Livestrong, although rotten meat has been cooked at high temperatures, eating it still risks making you food poisoning. Because even though the heat of the fire kills bacteria, they can leave toxins in the meat. The remaining poison is what then causes food poisoning. The cooking process will not eliminate the poison in the meat.
The most common symptoms of food poisoning are nausea and diarrhea after eating.
How to keep meat from being easily damaged
Meat contains high water, protein and fat which are vulnerable to being ideal shelters for breeding bacteria. To prevent the meat from rot quickly, store the meat in the refrigerator immediately after buying it. How to store it is not that easy.
How to store meat on a refrigerator shelf
Make sure the temperature in the refrigerator is around 4º Celsius. Storing it in hotter temperatures makes it vulnerable to bacterial contamination.
How to store beef in the refrigerator:
- Store meat on a special meat / fish rack in the refrigerator.
- Put meat in a closed container or clean bag. Close tight.
- The meat and innards are packaged separately
- Meat must also be separated from other foods.
- If you want to store cooked meat, separate it from raw meat or any raw material (not just meat).
Although beef can be stored, not always meat can be stored in the temperature of the refrigerator. Fresh meat in a temperature of 0-4 degrees Celsius only has a shelf life of 3-7 days.
Frozen storage (in the freezer)
Meat stored in the freezer (frozen storage) can last up to 6 months. With a note, the method of storage must be precise and the temperature of the freezer is always in 0 to -17 degrees Celsius.
Before storing meat in the freezer, make sure the meat is wrapped tightly with a plastic zip or container box so that no air enters the meat after being wrapped.
Before entering into the freezer, you should use the date first to remember how long you have deviated the meat. You can also tell which meat has been stored longer and which is still new, so you can put the meat first to be used. Also, write down what parts of the meat you store if there are various kinds of meat.
Storing fresh beef in the freezer makes it more durable, but doesn't kill the bacteria. So when you move meat to a room with a higher temperature, the process of growing bacteria will begin again. So, the meat that has been removed from the freezer should be cooked quickly to prevent decay.
