Meat products include pork, beef, lamb, and their processed items. Market offerings consist of fresh and frozen meat. Regardless of type, meat stored in the refrigerator must be high-quality: fresh meat should be pristine with springy texture; frozen meat should be rock-hard with pure white fat. If thawed and no longer firm, it's unsuitable for long-term refrigeration. What should you note when storing meat in the fridge?
1. Opt for branded meat products whenever possible. Brands offer a fundamental guarantee of reputation, and if issues arise, you can trace them back to the manufacturer.
2. Avoid semi-prepared foods like black pepper beef or sweet and sour pork tenderloin, as they may be made from expired meat that has been seasoned.
3. Opt for refrigerated or frozen meat. Freshness doesn't guarantee hygiene. Even freshly slaughtered warm pork can see bacteria double within an hour at room temperature.
Refrigeration doesn't necessarily mean poor texture. Consider world-renowned cuisines like French and Italian, which also use chilled meat. Besides, if you can't finish a meal in one sitting, you'll still refrigerate leftovers—what's the difference from chilled meat?
When selecting refrigerated meat, also check for surface frost. If present, it may indicate previous thawing.
4. Opt for meat bearing a slaughter hygiene certification stamp. Such meat undergoes basic sanitary inspections. While the current situation may be unsatisfactory, this practice actively discourages illegal slaughter.
5. Shop smart for fresh meat. At traditional markets, buy meat last and return home promptly. When selecting, fresh lean meat should be tender, springy, and bright red; fatty parts should be white, not pale yellow or streaked with blood.