As May holidays approach, many Russians are gearing up for shashlik grilling sessions. To avoid any disappointments with product quality, it is crucial to consider several key aspects such as color, smell, packaging, composition, and producer information. “Parlamentskaya Gazeta” outlines further nuances to remember when selecting meat for shashlik.
Preparing shashlik is considered an art form, and selecting the right meat is central to this process. Roskachestvo and Rospotrebnadzor have developed guidelines to help determine the freshness and quality of meat before cooking.
Experts advise that high-quality meat should have a pleasant smell and its color can range from light red to dark burgundy. The surface shouldn’t display large dark spots, and the presence of sinew indicates low quality.
Additionally, the meat should feel slightly moist and smooth. A small incision followed by a press should release clear, crimson juice, and the cut should easily bounce back to its original form.
If opting for pre-prepared shashlik, it is advisable to choose products packaged at meat processing plants or factories. It is also crucial to select goods from reputable manufacturers and to carefully examine the ingredients list.
Experts caution against buying meat products from illegal vendors as it could lead to food poisoning. Meat should be purchased from established shops or markets where quality and safety standards are rigorously maintained.
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