Moscow Polytechnic University expert explains how to choose high quality and safe meat

In a comment to the online publication Life.ru, Nina Myasishcheva, Head of the Department of ChemBioTech at Moscow Polytechnic University, Doctor of Agricultural Sciences, and Associate Professor, outlined the key signs for determining meat freshness. The expert identified several parameters that help distinguish a quality product.

According to Nina, beef retains a bright or dark red color with a dense, marbled texture and creamy fat; older meat darkens and becomes tough. Pork is pinkish-red with firm white fat, and a yellow or gray tint to the fat is a sign of low quality. Chicken has pale pink skin and firm meat; grey skin, bruises, or a strong odor indicate spoiled meat.

"Fresh meat has a natural, neutral, or slightly sweet smell. Any sour, putrid, or chemical notes in the aroma are a warning sign. "The color should be uniform, without gray, greenish, or bluish spots. The cut surface should be slightly moist but not sticky; moisture is quickly absorbed upon touch. The consistency should be firm: when pressed, the indentation should disappear within 1-2 seconds. "The fat of high-quality meat is white or creamy, dry, not yellow or sticky," noted Nina Myasishcheva.

Read the full commentary by the Moscow Polytechnic University expert on the Life.ru website.