The quality of beef hygiene is the focus of public attention. The day before yesterday, industrial and commercial law enforcement officers seized 40 tons of suspected smuggled beef, eliminating a major food safety hazard. So how do consumers pick up fresh beef and frozen beef for sale on the market? Industry and commerce officials advise the public to identify from color, smell, viscosity, elasticity, and broth.
40 tons of suspected smuggled beef were seized
The day before yesterday, business and law enforcement officials reported to the car repair shop near Lubin Road according to reports from the masses. They saw the tail of the three trucks connected, and some people were moving the beef on two of them to a foreign car in Jiangxi. . After on-site inspection by law enforcement officers, it was found that there was no Chinese logo on the frozen beef carton of these trucks, nor did they indicate the manufacturer and the production date. The truck driver stated that he only knew that the car was loaded with frozen food and he did not know whether there was a permit or not. After investigation, the beef was transported from Vietnam to Fangchenggang and then from Fangchenggang to Jiangxi. Nanning is only a transit station. It is understood that the contamination of beef during transport can cause illness or poisoning.
Trade and industry officials stated that imported meats require the approval of customs, the inspection department's report and the health department's permit, and the drivers of the two trucks are unable to obtain the relevant certificates. For these failing to produce relevant certificates, imported frozen beef is suspected of smuggling. , Temporarily withhold, and further processing.
Identify fresh meat in many ways
So, how can consumers buy fresh beef and frozen beef for sale on the market? Industry and commerce officials advise the public to identify from color, smell, viscosity, elasticity, and broth. Specifically as follows:
Color identification: fresh meat - muscles are uniform red, shiny, fat clean white or milky yellow. Sub-fresh meat - Muscle color is slightly darker, the cut surface is still shiny, but the fat is dull. Metamorphic meat - Muscular dark red color, dull, dark fat until green.
Odor identification: fresh meat - with a unique characteristic of fresh beef. Sub-fresh meat - slightly ammoniated or sour. Metamorphic meat - rancid odor.
Viscosity Identification: Fresh meat - The surface is slightly dry or has a dry film that is not sticky when touched. Fresh meat - The surface is dry or sticky and the new section is moist. Metamorphic meat - the surface is extremely dry or sticky, and the new section is also sticky.
Elastic identification: fresh meat - depression after acupressure can be immediately restored. Sub-fresh meat - depression after acupressure recovery is slower, and can not be fully restored. Metamorphic meat - depression after acupressure can not be restored, and leaves a clear trace.
Broth identification: good quality frozen beef (thawed meat) - transparent clarified broth, fat reunite floating on the surface, with a certain fragrance. Sub-frozen beef (after thawing) - The soup is slightly turbid, the fat droplets float on the surface, and the flavor and umami taste are poor. Metamorphic frozen beef (after thawing) - turbid broth, yellow or white floc, very little fat floating on the surface, smelly.
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