4 Criteria for Safe Meat Consumption
There are several criteria for meat that is safe for consumption, starting from its color, texture, smell, to its appearance. This is important to know in order to avoid food poisoning or diseases that are transmitted through food. Meat is a source of animal protein, vitamins and minerals needed by the body. However, meat is also one of the foods that has the potential to carry infectious diseases and endanger human health if it is contaminated with bacteria.
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| 4 Criteria for Safe Meat Consumption |
Therefore, ensuring the criteria for meat that is safe for consumption needs to be of particular concern so that you and your family can enjoy meat safely and get optimal benefits.
Criteria for Meat that is Safe for Consumption
Before deciding to buy meat that will be enjoyed, make sure you are not wrong in choosing it. So, here are some criteria for meat that is safe for consumption:
1. The color is not pale or blackish
The easiest way to find out the quality of meat that is safe for consumption is to know the freshness of the color. Fresh beef, goat or buffalo meat is usually red, not pale and not dirty.
For chicken, duck or other poultry, it is necessary to ensure that the meat and fat are reddish-white in color and the meat fibers are relatively smooth. For pork, the meat should be dark pink and have white, firm fat.
2. The texture is chewy
The criteria for meat that is safe for consumption can also be seen from its texture. All fresh meat, whether beef, buffalo, poultry, fish or pork, should have a texture that feels chewy and not slimy.
To recognize it, you can gently press the meat you want to buy using your finger. If the meat returns to its original position after removing your finger, it is new and fresh.
Conversely, meat that has started to rot will usually leave marks when pressed, and feels soft, sticky, and slimy when touched.
3. It doesn't smell bad
As the name implies, fresh meat is meat that has a fresh aroma or smell as well. Different types of meat, different characteristics of the smell. You can recognize the criteria for meat that is safe for consumption by avoiding meat that smells strong, rancid, fishy, or sour.
If the meat already has a rotten smell like that, avoid processing the meat because the meat is no longer safe for consumption.
4. Not mushy or runny
In general, meat has a relatively dry surface, so it can resist the growth of bacteria from the outside. If the meat is runny, this liquid can cause bacterial growth or it may have been exposed to bacteria.
You may often see a red liquid similar to blood on the meat. But, you dont have to worry. The liquid is not blood, but the "juice" of the flesh. So, meat that is not runny is a criterion for meat that is safe for consumption.
For packaged meat, avoid packaging that is damaged, leaky, torn, and pay attention to the expiration date. So, make sure you pay attention to the meat packaging and read the package label before buying it.
In addition to paying attention to the criteria for meat that is safe for consumption as above, how to store and process meat at home also needs attention. Fresh or raw meat should be stored in clean, closed containers. Also make sure you process the meat before its expiration date.
When you are going to cook meat, thaw the meat thoroughly first, then cook until done. Do not refreeze meat that has already been thawed. However, you can freeze cooked meat.
If after consuming meat that may not be fresh you feel symptoms of food poisoning, such as vomiting, diarrhea or stomach pain, immediately consult a doctor to get the right treatment.
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