Choice of meat
Fresh-killed bull meat has to be colors of ripe raspberry, surface its equal, granular, brilliant, smell pleasant. When pressing on meat finger the pole either does not become, or is now compared, without leaving mark on finger.
The fresh-killed meat cannot be eaten right after slaughter because at this time meat still firm, rigid and tasteless. The meat which has hung hulks two days in the cool place is considered the best.
At inappropriate storage meat can begin to spoil also for the second day. Damage signs: emergence on outside surface of slime, at touch meat sticks to fingers; in dry weather quickly is weather-beaten, crusts, becomes opaque.
Late meat begins to exude fetid odor which is swept especially up if to take heated knife and, having made by it cut about bone, to smell knife. Meat fat is made of dense soft, with rather weak shade.
To taste and favorable meat 4-6-year-old bulls who are specially fattened give the best; especially gentle, juicy and fat - holoshcheny in youth. Meat of old animals to the land, more rigidly, more dark color, granularity at it is larger; fat at them yellow, sometimes lemon shade. Broth from it brown-yellow color.
Fat of darkish red color - sign of sick animal. Color of the high-quality frozen meat - pinkish, in section it is equal and smooth, from touch of hot steam on it the bright red spot appears.
When pressing on meat in the thawed look the pole is not filled. Smell its a little crude, fat — watery.
The meat which has frozen for the first time pink-gray, from finger (warm) becomes red. Frozen for the second time - on splitting of bright brick color. Several times thawed and again frozen - gives motley look. Broth from it muddy with yellowish-red shade, less fragrant, is a lot of foam.
In the frozen meat at the first (wrong) ottayaniye the water crystals formed between meat fibers thaw, liquid pours out outside and putrefactive microbes why such meat quickly spoils get into these emptiness.
Color of veal depends on what has brought up calf: if efficient milk, then meat whitish-pink; if removed with impurity of flour, bran (talker) - meat reddish; if one talker - bluish-gray. Small calfs, poyenny only several days colostrum, are harmful: their meat causes diarrhea. Damage of veal begins with parts adjacent to bones, in the form of greenish spots.
Rotten meat is one of the foodstuff most hazardous to health as the toxic agents formed in it, ptomaines, do not collapse even action of the most high temperature. One of certain ways of definition of the decayed meat is testing of reaction of meat. Juice of fresh meat paints blue litmus paper in red color (acid reaction). If meat has undergone putrefactive decomposition, then the red litmus piece of paper is painted in blue color (alkaline reaction).
Rotten meat finds especially broad application in production of sausages and canned meat because by means of different seasonings it is possible to mask taste and smell of malignant meat. Cases of poisoning with the spoiled sausage and conserved meat are very often observed especially in big cities.