How do you recognize fresh meat?

Tips for buying meat

How do you recognize fresh meat? Tips for buying healthy meat.

(04.08.2010) Even though most (critical) consumers should have been aware of it for a long time now, the consumer center Baden-Württemberg warns again against eating sweet-smelling, sticky or greenish meat. Fresh meat should generally be odorless and its surface should not be sticky or greasy, according to Christiane Manthey of the Consumer Center opposite the "World". In addition, a slightly greenish discoloration of the meat is a clear sign that the shelf life is no longer guaranteed here. Especially during the barbecue season in summer, a few consumptions are slightly insecure in front of the meat counter. However, if you pay attention to a few simple tips, you need not worry about the enjoyability of your evening barbecue steak even in hot weather.

In addition to selecting the right meat, it is essential that the cold chain is maintained as well as possible after purchase. This means after shopping directly home and stow the meat in the local fridge. On particularly hot days, it may be worthwhile to bring a cooler or the like for transport. However, because of the color and the odor, it is not always clear whether the product is still fresh (eg marinated or mixed with oxygen-gas mixture), the Consumer Advice Center and the Consumer Information Service advise the retailer To seek trust. In other words, buy where they have already had good experiences. Nevertheless, if you feel misled as a consumer and the quality of the products is not what you expect, the Consumer Advice Center advises you to contact the official veterinary authorities immediately to ensure that future infringements are avoided ...

Further tips for healthy meat shopping are:
Qualitatively best and at the same time the cheapest organic product is the meat directly at the organic farmers. However, larger quantities usually have to be taken off here, ie. H. One should do with several like-minded people together or adjust to a certain inventory.

Also, organic food is usually of high quality and often slaughters on its own and keeps the whole range of meat and sausage products in stock, but prices are usually higher.,

In organic shops and supermarkets, organic meat counters are rather rare and most of the meat is refrigerated and packaged, many of which offer supermarkets on organic meat own brands. However, the range of products is usually very limited here. (Fp)

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