Information choose healthy beef

For the period before the Christmas and new year later, is estimated komsumsi meat will be improved.


For the period before the Christmas and new year later, is estimated komsumsi meat will be improved.

Meat is a food animal, which favored the whole society because they are delicious and nutritious high. Compared with food vegetable, meat protein source that is better because it contains many essential amino acids that is more complete and balanced and more easily digested. In addition, meat is also a source of fat, vitamins and minerals. Every 100 g of meat on average can meet 10 percent calories, 50 percent protein, 35 percent iron (Fe), and 25-60 percent of the vitamin B complex nutritional needs of adults per day.

Meat that has good performance characteristics of the shiny, brightly colored and not pale, and not smell sour or rotten. In addition, if held still feels wet, but not in the hands sticky, elastic, and not flabby. If meat is not processed immediately after purchased, the meat should be stored in the refrigerator or freezer pembeku freezers.

Cooling in the refrigerator temperature of 0 - 5 degrees Celsius can cure the meat for four days, while freezing in the freezer can extend the freshness of meat longer appropriate temperature and type of meat.

To distinguish the origin of meat
Case sales pig meat in the market that have occurred is a lesson important for consumers to know more about the characteristics of the appearance of various types of meat in order not to be fooled. Consumers usually trapped in discriminating types of meat because of large livestock have a similar appearance. Meanwhile, small livestock (poultry) are easily distinguished because of the meat is very different with large livestock.

Beef is still good in red light, seratnya fine, yellowish color and the fat. Meat is stiff and dark color indicates that the slaughter is done in conditions that are not appropriate, for example, in animal stress or exhausted. Beef is brown signifies that the meat is exposed to air too long.

Buffalo meat is a good old red, rough seratnya more fiber than meat, while the fat yellow and hard. Generally, the texture of buffalo meat from the meat more viscous as other livestock been in the old age. Goat meat color is darker than the color of beef, with a fine fiber and soft. Fat hard and chewy creamy. Meat goats are easily recognizable because baunya unique and hard enough. Pork that both pale red color (red roses) fiber with a fine and compact. Fat white clean, soft and easy to melt in room temperature.

Choosing a good meat
After know with certainty that the type of meat that we buy will come from animals that fresh, then that must be seen is how pemotongannya. For that we need to consider the following:

* Buy meat in the places that official. In the traditional market place is in the unrestricted sale of special beef.

* If you buy meat in the markets, supermarkets, should make sure to read the instructions on the production of meat.
Do not hesitate to ask the supermarkets from which the origin of meat sold, because most supermarkets sell meat imports, including jeroannya.

* For chicken, if you buy the whole note in the form of the neck whether the slaughter is done perfectly. There are traders who do naughty slaughter with the way downwards. Avoid chicken that there are red / blue or bruised areas on the skin, especially the wings. This is an indication that the chickens have been dead before.

* To cover the color of chicken carcasses, which is not normal, traders hide the color yellow. Should choose the traders who have known and believed that the slaughter can be done in accordance with the procedures of health. Although regulations on the cutting poultry have been set in the Decree of the Minister of Agriculture, cutting the number of business-scale poultry in the household cause to be monitored difficult controlled.

* Do not be tempted by the offer cheaper prices from the market, especially if done by traders seasonal / not official. If you buy meat, poultry or offal in the party directly from the major distributors, both local and imported products, do not forget to ask for a health certificate from the health department, which usually included in the shipment or permit. Make sure that the information the name and address of the manufacturer, date of slaughter or lot number listed in the certificate match which is listed on the packaging.

Hopefully this information can be useful