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How to identify environmentally breeding meat?

Sunday, February 12, 2012

Many of us can not get the meat of environmental origin and do not know how to recognize it somewhat healthier meat.


Here are some tips:

As with fish, meat should have a strong odor (of course, other than wildlife), while its color and quality depending on the type of animal from which the meat originates. Do not buy the meat of which the edges are dry, or if you notice on the surface of the parts that are almost lost the battle.

Check for frozen meat is light brown color, or whether the cavity surface rougher.

Antibiotics and chemicals and can be injected into the meat so that it can prolong the shelf life on the shelves, which are especially used in poultry. Note the brownish spots on the skin of poultry that you intend to use, soak the meat in the vinegar that you add salt and let stand for several hours. Then rinse with water. Dry it and only then prepare a meal-that way you eliminate antibiotics from meat.

Meat always buy from a trusted butcher who can help you choose a better quality piece. Never take the meat from an unknown manufacturer, especially if it is sold at a lower price.

If you can not get a piece of meat environment, select and eat the meat because there are no visible fat   toxins from the diet accumulate in fatty tissues of animals.

In particular, avoid various types of sausages and asks that you are not sure what the meat used.

Week should not eat more than three meat meals, and ideally take one meat meal a week. A piece of red meat for one meal should not be larger than your palm!

Also it is important to emphasize that the meat should be taken from manufacturers who have integrated HACCP system in production.

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