Freshness assessment using the finger test is a practical and easy-to-use method that does not require any additional tools or special knowledge. It consists in gently pressing the meatwhich can be done even through foil if the product is . Fresh meat is firm and elastic – when pressed, it should quickly return to its original shape. However, if a permanent indentation remains at the point of pressure, it is a clear signal of lack of freshness. This simple technique works especially well in supermarkets, where direct evaluation of the product – such as its smell or consistency – is difficult due to closed packaging.
However, it is worth remembering that the product should be tested in several places to make sure it has the effect uniform consistency. If different parts of the same piece behave differently – for example, one part is springy while another leaves a permanent dent – this may indicate poor storage or poor quality of the product. An additional indicator is the texture of the meat. The fresh product should be compact and slightly moist, but never slippery or sticky. The presence of excessive moisture, especially mucus, on the surface is a sign that the selected part is deteriorating, which increases the risk of bacterial growth and poses a health hazard.
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While the finger test is extremely helpful, it is not a substitute for others freshness assessment methods. It works best for products without heat treatment, but deep-frozen meat may have a changed structure, which makes proper assessment difficult. For the test to be effective, it is best to supplement it with additional observations that will provide us with information immediately valuable information about the product.
Recognizing the freshness of meat starts with assessing its colorwhich is one of the most visible quality indicators. Beef should be a vibrant red color, while fresh pork is light pink with delicate white fibers. Poultry meat should be pale, almost white or slightly pink, without yellow or gray discoloration. Unnatural colors or stains suggest that the meat is expired or poorly stored.
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The smell of meat is another key indicator of its freshness, although it may be so in the case of packaged products more difficult to assess. Fresh meat has a neutral, delicate aroma that should not be intense or unpleasant. If there is a sweet, sour or putrid smell, it may indicate the presence of bacteria and ongoing spoilage processes. It is worth noting that professional meat stands provide free samples or allow you to open the package to order check the smell before purchasing.
The structure of the product and the presence of meat juices also provide important information about its freshness. Fresh meat is firm and elastic and should not be excessively wet or dry. Excessive sap leakage indicates that the piece has been frozen and thawed, which affects its quality. Moreover, if ice crystals or signs of frosting are visible on the surface of the meat, it may indicate improper storage or repeated freezing.
