European Proceedings Logo

Education For Health Food By Biological And Natural Sciences And Romanian Traditions

Table 1:

No. The factors for Fresh meat Relatively fresh meat Altered meat
Crt. assessing
organoleptic
character
1. Appearance On the surface has a film; On the surface has a dry film or Meat surface is sticky,
2. Color tendons are glossy, elastic partially covered with a thin layer, smooth; fat is matte gray
and firm; articular sticky; sometimes you can see dirty;
surfaces are smooth and mold spots; tendons are relatively rancid odor and taste; soft
glossy; the fat color is soft, have a matte aspect and tendon, gray, wet, covered
normal, characteristic of sometimes has a gray color; the by a layer of mucus;
species. articular surfaces are covered with articular surfaces are
mucus; fat has a matte aspect and a covered by abundant
On the surface is pink to low consistency. mucus.
On the surface and in section the On the surface, the color
3. The consistency red; the color section is color is matte and compared to is dark-gray or greenish.
characteristic of species fresh meat. In section, sometimes
and of respective faded.
muscular region.
It is soft; both surface and in
The pressure holes which
It is firm and elastic. In
4. Smell section, is compact; it section; in pressure holes formed are formed by pressing the
does not form the when you press a finger into the finger are persistent, both
pressure holes when fresh meat, the pressure holes on the surface and in
pressing a finger. quickly disappear and the meat section.
goes back to its original shape.
Pleasant, characteristic The smell of rotting meat
Slightly acidic odor or mold; the
5. The bone of each species. smell of mildew is missing from at the surface and deeper
layers.
deeper layers.
Glossy in section; fill in
Do not fill the medullary
Easily detached from the bone
marrow all central medullary edge; softer and darker; matte canal; reduce consistency;
canal; normal color and section, sometimes gray. gray color, dirty.
consistency.
< Back to article