How to determine the freshness of minced meat? - how to tell if minced meat has gone bad - a post by user dumpling (umnicaninel) in the culinary community in the category of minced meat dishes, cutlets

How to determine delay

To determine the freshness of minced meat, it is necessary to evaluate the product according to the following criteria:

Color. A high-quality product has a color from light pink to dark red (depending on the raw materials used). A faded, grayish tint indicates damage.
Appearance. Choose a semi-finished product with a shiny, slimy surface. Dullness and dryness are warning signs.
Price. High discounts or initially low prices most often indicate that the product’s sales period is coming to an end or that the composition contains a large proportion of offal, tendons and leather.
Consistency. Heterogeneity, the presence of “juice,” yellowed fat are signs of unsuitable minced meat, which may have been frozen.
Tightness. When purchasing, carefully inspect the packaging for tears, cracks, or dents. If found, refuse to purchase such a product, as the risk of poisoning is high.
Smell. A fresh product does not have a pronounced aroma, much less a sharp, sour, musty, sweet smell. To test its suitability, housewives often use this method: pour 50 grams of the semi-finished product with 200 ml of water, heat it on the stove to 85°C. An unpleasant odor and cloudy broth are characteristic of a spoiled product.
Best before date. Too long a sales period indicates the addition of various stabilizers and preservatives.
Compound. Fattier varieties (for example, with a large amount of pork) spoil faster due to the rapid oxidation and rancidity of fats.
Manufacturer. When choosing a brand to purchase on an ongoing basis, you can rely on extensive research by Roskachestvo, published on the website of the same name.
Place. In the summer, you should not buy from the market, since when the temperature is violated, pathogenic microorganisms begin to grow rapidly.

How can you tell if the minced meat has gone bad?

Signs of spoiled minced meat

Grayish-greenish color and a sharp, unpleasant, putrid odor. Normal meat should be uniformly light pink and have almost no odor. The truth about the smell is very subjective; to some, any meat seems spoiled, while others can easily eat rotten meat, depending on how often a person deals with raw meat.

The second sign is the smell, nature has taken care of us, non-edible products have a smell that is repulsive to us, so if you hear an unpleasant smell, you shouldn’t mask it with spices and deceive yourself, it’s more expensive for yourself.

And the consistency, spoiled minced meat will become sticky, the same as sausage forgotten in the refrigerator, at this stage, if you start cooking the minced meat, the smell will be very pungent, if there are no problems with your sense of smell, you will hardly be able to eat it!

To determine whether the minced meat has gone bad, you need to do the following:

1) Smell it, if it starts to rot you will feel an unpleasant smell, if it doesn’t smell, this does not mean that it has not deteriorated, since perhaps the process of rotting has not begun, and bacteria may already be developing

2) It is necessary to touch the minced meat; if it is slimy, then this is a sign that it has gone bad;

3) Look at its color, there are no shades of green, this indicates that the minced meat has deteriorated.

4) If you have packaging, you can also see what expiration date is indicated there.

These are the ways to check the suitability of minced meat.

Just today I was wondering whether to cook with this minced meat or throw it away. We mince the minced meat ourselves at home, buy the meat and mince it, then put a little bit into bags and freeze it. It so happened that the minced meat in one bag had to be defrosted and then put back into the freezer a couple of times. Today I took out this package, defrosted it, and felt a sour smell, unusual for meat. And the color of this minced meat became darker, closer to brown, and not fresh red. Deciding not to risk it, I threw the package away. Signs of spoiled minced meat in this regard are as follows:

It's the smell. As noted above, it is unusual for meat, unpleasant, and if it is badly spoiled, then it is very unpleasant.
Color. Fresh minced meat will be bright red. The stale one will begin to darken and also acquire shades unusual for meat - green, gray, etc. In my case the color turned brown.

These are the ways to check the suitability of minced meat.

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How long does minced meat last?

In a refrigerator

Often, when buying minced meat, they start cooking it not upon arriving home, but later. To prevent it from spoiling, follow these rules:

Place the product in a clean container and cover with cling film, protecting it from airing.
If you purchased several different types of minced meat, they should be placed in separate clean containers.
If you plan to prepare the minced meat yourself, then the purchased meat should be thoroughly washed and dried.

Fact. The less water there is on the meat, the longer it will last.

Minced meat should be kept in the refrigerator for no more than 12 hours at a temperature of 1 to 6 ºС.
Fish or vegetable stored at 0–5 °C should be used within a maximum of 6 hours.
When the meat product is mixed with chopped and fried champignons, the shelf life increases to 24 hours. And if you put this mixture straight into the freezer, the shelf life is extended to six months.
Minced chicken can be stored in the refrigerator for up to 12 hours.

If the minced meat is placed in the refrigerator in a modified vacuum package, the storage period is extended to 5 days. If preservatives are added to the product, the period increases to 7 days.

In the freezer

Basic rules for freezing minced meat in the freezer:

You should only freeze fresh food that has not been in the refrigerator before.
You cannot mix several types of minced meat in one storage container.
You cannot freeze minced meat after it has been thawed.
Do not make minced meat with additives before freezing.
Store in portions, not in one container. So that you don't have to defrost the entire stock.
In order not to miss the expired shelf life of products, mark the packages with the date of freezing.

The preferred freezer temperature is -12–18 °C. Depending on the type of minced meat, products have different shelf life:

meat – 30–90 days;
chicken – up to 90 days;
fish – up to 90 days;
sausage/sausage – up to 90 days;
vegetable – up to 90 days;
mushroom – 120–180 days.

The lower the temperature, the longer the shelf life.

After defrosting

Minced meat cannot be stored for long periods of time after defrosting. Once defrosted, you should start cooking with it immediately. Maximum shelf life of the crushed mixture:

meat – 4–6 hours;
fish – 6 hours;
mushroom and vegetable – 24 hours.

At room temperature

Storage of the product at a temperature of +17...+25 °C is possible for a maximum of 2 hours.

It is advisable to carry out storage outside the home in one of the following ways:

in the ground covered with branches;
in a saucepan;
in the cellar in a non-metallic container;
in a modern thermal bag;
in cold water.

Preparing minced meat for storage and how to store minced meat in the refrigerator

Before putting minced meat in the refrigerator for storage, every housewife should familiarize herself with several simple rules:

Meat prepared for mincing should be of excellent quality, washed clean and dried with a paper towel. After all, the drier the minced meat, the better it will be preserved.
If you need to put ready-made minced meat in the refrigerator, it is advisable that it be made from one type of meat.
You should not buy minced meat “without identification marks” from unknown sellers and in places not intended for the sale of meat. After all, it is unknown how long this minced meat lay before the moment of purchase, what meat it was made from, and under what sanitary conditions. Such minced meat can become a source of intestinal infection and even poisoning.
The finished minced meat should be light pink, reddish or dark red (depending on the type of meat), but not gray or gray-pink. It should not contain any dark inclusions, veins, or suspicious fibers. It should not be slippery to the touch.
The minced meat should smell like fresh meat and be free of any foreign odor.
If the minced meat is already frozen, it must be without pieces of ice from frozen blood water, which would cause re-freezing or liquid minced meat. High-quality minced meat is frozen without stirring.
There should be no salt in minced meat, since salt, firstly, deteriorates the quality of minced meat, which becomes hard and tasteless over time, and secondly, unscrupulous manufacturers use salt to try to hide low-quality goods.
Minced meat should not contain additives in the form of soy and soy protein, which also impairs the quality of the product. This minced meat is not suitable for long-term storage, since all additives must be added to the minced meat immediately before preparing the dish.
Before putting the minced meat in the refrigerator, it must be packed in a clean, dry plastic container and covered with cling film on top so that the minced meat does not get airy and bacteria and possible microbes do not get on the finished products. For the same reason, minced meat is placed on the bottom shelf of the refrigerator so that possible drops from it do not fall on other products located on the shelves below.
Minced meat can be stored in the refrigerator at a temperature of +6-8° for no more than 12 hours, and then it must be used to prepare a dish. Minced meat that has been stored in the refrigerator for some time cannot be frozen, since pathogenic microorganisms may already begin to develop in it, and such minced meat will turn out to be of poor quality, or may simply disappear during long-term storage.
If you plan to mix two or more types of meat, then this is done just before cooking, and minced meat from different meats is stored separately - each in its own container.

Why is stale minced meat dangerous?

If suddenly you made a mistake and bought stale minced meat, take it back to the store or simply throw it in the trash. You should not cook from a product of a suspicious type with a dubious smell, because even heat treatment may not save it. Yes, when exposed to high temperatures, 99% of microorganisms in meat die. But 1% still remains, and it is this that can cause food poisoning in all family members, and the worst situation is for older people and young children, whose stomachs are more sensitive to pathogenic bacteria.

It is even more dangerous to store dishes prepared from stale minced meat. The fact is that during storage, those same surviving microorganisms will begin to multiply, and then the consequences for the body will be even more severe.

It is especially dangerous to cook dishes from stale minced meat in which the meat is fried for several minutes, such as cutlets, steaks and burgers.

How to choose minced meat?

According to GOST, minced meat prepared according to the standard must contain at least 60% muscle tissue. The product must be homogeneous, without bones, cartilage, tendons, coarse connective tissue, blood clots and films in the composition. The minced meat in the casing must be without damage to the casing, without transverse dressings; the tray on which the minced meat lies must be clean and dry inside.

Read the results of the study of Homemade minced meat HERE

Attention to color

It can vary from pink-red to dark red, but the color throughout the entire mass of minced meat should be uniform. Do you see darkened, gray or green areas? These are signs of oxidation or the development of microbiological spoilage, so it is better to discard such a product.

– If the color is even, then the minced meat is fresh. The more beef it contains, the brighter the color will be, and, on the contrary, if there is a lot of pork in the minced meat, the color will be paler. The same goes for fat; its high content also lightens the minced meat,” says Doctor of Technical Sciences, Professor Anastasia Semenova.

Any changes in the color of minced meat usually occur as a result of improper storage. Mainly as a result of non-compliance with storage temperature conditions. Anastasia Semenova

Declaration of Conformity and Dates

Minced meat can only be purchased if the date of its production and expiration date are known. If the seller cannot indicate the date and expiration date, then you should refrain from purchasing.

In addition, like any other meat product, a declaration of conformity must be issued for minced meat. Even when buying minced meat by weight, we have the right to demand information for the consumer (it can also be placed in the display case, in close proximity to the product). It must indicate: the name of the semi-finished product, its category, composition (including food additives and allergens, if any), nutritional value (including fat and protein content), calorie content, expiration date and date of manufacture.

If you do not first evaluate the appearance and buy stale minced meat (for example, with a smell not characteristic of meat), then cooking it is strictly prohibited.

Heat treatment kills 99% of microorganisms. But 1% remains, which means bacteria that cause spoilage, food poisoning, and pathogens may remain viable. It is dangerous to store culinary products made from minced meat of questionable freshness. During storage, surviving unwanted and dangerous microflora can give birth to offspring, and the culinary dish can also become dangerous. Minced meat of questionable freshness is especially dangerous to use for preparing cutlets, steaks, burgers, that is, dishes that are only briefly fried on both sides.

How to store?

The storage conditions for this meat product depend on its type and temperature within the minced meat. Thus, chilled minced meat can be stored at a temperature from 0 to 6 °C, frozen minced meat - from - 5 to - 2 °C, and frozen minced meat should be stored at a temperature no higher than - 18 °C. Also, the product should not be used after the expiration date.

What kind of minced meat is put in dumplings? Read the results of the dumpling research HERE

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How to choose the right minced meat for stuffing dumplings?

Dumplings are really easy to prepare, however, to make them truly tasty, you need to know a few secrets. Firstly, you need to choose the right minced meat for preparing them, or meat for minced meat if you want to cook it yourself.

The minced meat for dumplings should be:

Fresh

The first thing you need to pay attention to is the freshness of the minced meat, since not only the taste of the finished dumplings, but also your health depends on this. Pay attention to the color of the minced meat; it should not be too bright or, on the contrary, colorless with a greenish tint. Of course, the color of the product will depend on what meat it is made from, however, there should not be bright red or bright pink minced meat.

Smell

The minced meat should smell pleasant, that is, fresh meat. There shouldn't be any unpleasant odor from it. Also pay attention to the fat content of the minced meat. Of course, the minced meat can be with lard, but there should not be a lot of it, since the dumplings will turn out to be very fatty and not very tasty. You can use any minced meat, pork, chicken, or assorted.

Choice of minced meat

As for minced meat, it should be like this:

Fresh, without foreign odors. Any meat must be fresh, without any foreign odors. Give preference to those parts of the carcass that have no bones - chicken fillet, pork neck, ham, boneless veal brisket, etc. The meat should not be dried out, chapped, or slippery, as this indicates that it has been sitting for a long time . If there is fat on the meat, determine its color

The yellow color of the fat and the unpleasant smell indicate that the meat is not fresh. Pay attention to how the meat is stored. If this is a market, then it is better to buy meat that is on trays, pallets, covered with at least cling film

If this is a store, then the meat should be stored in a separate refrigerator, also in special containers.

Meat color

One of the criteria for meat spoilage is a change in its color. Fresh chicken meat is characterized by a pinkish tint, which becomes gray as the condition worsens.

If the meat has just begun to change color and a pinkish tint predominates, it should be cooked as soon as possible. If most of the product has turned grayish, you should stop using such a component in preparing the dish.

A sign of rotten meat can be not only the grayish color of the carcass, but also the appearance of yellowish spots on it. Also pay attention to the appearance of the product after it is prepared.

If you used rotten meat for these purposes, it does not change its color towards a lighter color under heat treatment conditions.

Dishes with minced meat

Different types of minced meat should be seasoned with spices, which enhance the juiciness and richness of the meat base.

Baked cutlets "Swallow's Nest"

The dish uses homemade minced meat, which includes several types of meat.

Compound:

minced meat (homemade) – 0.6 kg;
bell pepper (fleshy fruit, large) – 1 pc.;
hard cheese (take spicy, favorite) – 0.1 kg;
tomato (large) – 1 fruit;
onion (turnip) – 1 pc.;
ketchup, dill, mayonnaise, salt - at your discretion;
egg (medium weight) – 2 pcs.;
black pepper (freshly ground spice) – a pinch;
garlic (large cloves) - 3 pcs.;
bread (white, maybe stale) - 3 small slices.

Cooking steps:

Seasonings, young dill (or dry spice), salt, garlic, bread softened in milk, and a couple of eggs are added to the minced meat (homemade).
Knead the mass, collecting cutlets from it (flat round products, like for a sandwich). On average, this recipe makes 12 flatbreads.
They are distributed on an oiled baking sheet.
Chop the cheese into thin sheets.
The onion, sweet pepper pulp, and tomato are chopped into the same thin slices.
Layers are placed on the flatbread: a spoonful of ketchup - a circle of onion - a little mayonnaise - a circle of tomato - a layer of mayonnaise - a slice of cheese.
The pepper ring is placed over the entire tortilla so that it is inside.
Place the baking sheet with the products in a hot oven for half an hour (at 180 degrees).

Sorcerers with minced meat

The products resemble large dumplings on potato dough with juicy minced meat.

Compound:

ground pepper (you can use a mixture of varieties) - to taste;
salt - a large pinch;
vegetable oil (pure, neutral) – 50 ml;
cheese (hard variety) – 0.1 kg;
flour (how much potato dough will take);
egg – 2 pcs.;
crackers (breading) – 90 g;
onion (larger than average) – 1 head;
minced meat (combination of pork, beef) – 270 g;
potatoes (boiled in skins) – 1 kg.

Cooking steps:

Boiled potatoes are peeled.
The onion is chopped, fried, and combined with breadcrumbs. This mixture is fried until golden and uniform in color.
Add minced meat, spices, salt to the breadcrumbs with onions and cook for another 20 minutes until the meat is cooked.
Peeled potatoes are grated and combined with eggs, flour, salt, and spices. Add more flour until the mixture stops sticking to the skin.
Roll out soft potato cakes, stuff them with meat, and seal the edges.
The resulting large products resemble dumplings. They are boiled in salted water.
Hot sorcerers are covered with any oil and sprinkled with cheese.

Zrazy with cheese surprise “Bird's milk”

This is an elegant alternative to the usual looks. In cross-section, the products are very beautiful. The cooked minced meat is moist.

Compound:

bread (white pulp only) – 90 g;
pepper, salt, combination of herbs - to taste;
minced meat (ground beef) – 0.3 kg;
cheese (grated) – 70 g;
egg (1 boiled, 1 fresh for batter) – 2 pcs.;
butter – 35 g;
flour (fine wheat) – 120 g;
milk (fresh cow) – 90 ml.

Cooking steps:

Knead the minced meat by combining the ground meat, bread pulp swollen in milk, salt and pepper.
For the filling, mash a boiled egg with grated cheese, salt, butter and pepper.
For 1 time, take 30 g of minced meat, on which a ball of filling is placed. The edges of the products are fastened, giving each piece the shape of a slightly flattened cutlet.
To make the batter, whisk milk, pepper, salt, flour, and egg. The thickness of the mass is like pouring sour cream.
Dip the zrazy into the batter and place it in boiling oil to fry.
The products are baked in the oven at 220 degrees (15 minutes).

Hot juicy minced meat, flavored with a bouquet of aromatic herbs, is very tasty in a variety of treats. Correctly adding spices to meat can significantly change its properties.

Administrator Author of articles about seasonings for your favorite dishes

Store-bought minced meat by category

If you want to buy natural store-bought minced meat, look for a product with the shortest composition and short shelf life.

Be sure to pay attention to the category. The most expensive “A”, it has the most muscle fibers, and therefore protein

A dish made from such minced meat will not only be tasty, but also healthy.

Minced meat of category “B” contains slightly less meat than category “A”. The very last category is “D”, in which meat can be about 20%. That is, it will contain just anything that will replace meat in the final product. Such minced meat should cost very little.

Of course, it is not worth buying such a product. Be careful when buying loose minced meat. If you are not sure of its freshness, it is better to choose a piece of meat yourself and ask for it to be rolled right there in front of you.

All categories of minced meat:

category A - contains at least 80% muscle tissue in the recipe,
category B - contains from 60% to 80% muscle tissue in the recipe,
category B - contains from 40% to 60% muscle tissue in the recipe,
category G - contains from 20% to 40% muscle tissue in the recipe,
category D - contains less than 20% muscle tissue in the formulation.

How does vacuum packaging for sausage affect shelf life?

Features of vacuum packaging

Others, on the contrary, choose this option, since vacuum packaging allows the sausage to be preserved for a long time. Today, vacuum packaging is used not only for sausages, but also for fish, meat, and even vegetables.

In this case, no preservatives are used; the products are simply placed in an airless environment. In it, almost all harmful microorganisms that lead to damage to the contents of the package do not have the opportunity to multiply and soon die. This method of storing food products has a lot of positive aspects, including:

Interesting: How long can you store Salted Mushrooms in Jars?

You can significantly extend the shelf life of sausages and other food products.

The organoleptic qualities of the food remain unchanged - the sausage is still tasty and aromatic.

During transportation and storage, as well as on the store shelf, the product does not become dirty or gather dust.

If the package is equipped with a zip fastener, after opening it is possible not to overload the contents, but leave them in the same container.

Vacuum packaging is a great convenience for consumers.

There are practically no negative aspects to this packaging option. It can only be noted that if the bag contains sliced sausage, the pieces may begin to stick together, as the product releases moisture. This does not in any way affect the quality.

What determines the expiration date?

Vacuum packaging is an excellent option to significantly increase the shelf life of sausage, as well as protect it from negative external influences. The shelf life of such a sausage is three or even five times longer than that of a similar product, but in regular containers. This parameter may be different even for one product. It is influenced by many factors:

How fresh the product fits in the bag.

The number of aerobic and anaerobic bacteria in the sausage during packaging.

Temperature during the procedure.

How quickly was the packaging carried out?

Sanitary and hygienic conditions - the better they are, the longer the sausage will be stored.

Therefore, when cutting food, it is necessary to use only clean knives, cutting boards and packaging devices. Storage conditions are also important - what will be the temperature in the room, will the packaged goods be exposed to sunlight, etc. Only high-quality vacuum bags should be used.

Purchasing sausage in vacuum packaging allows consumers to save money, primarily by extending the shelf life. This indicator must be indicated on the label. Therefore, you should review it carefully before purchasing. In addition, it is recommended to visually inspect the packaged sausage. This will help you buy a good quality product.

Are there microbes in minced meat?

They especially distinguished themselves. Their product contains a high total contamination of mesophilic microflora; in addition, E. coli and listeria were found in it.

High indicators of KMAFAnM and coliform bacteria were determined in the samples Selgros, Lenta, Perekrestok, Spar, Karusel, and O'KEY.

Irina Arkatova, Chief Specialist of the Expert Center of the Consumer Union “Roskontrol”: “Listeria is a bacteria that can cause an infectious disease - listeriosis. It can manifest itself in different ways, most often accompanied by symptoms of a sore throat, but there may also be symptoms of damage to the nervous system. People with weakened immune systems, children, pregnant women and the elderly are most susceptible to infection. When preparing meat dishes, it is recommended to observe the time and temperature regime for processing raw meat, cook it for at least 30-40 minutes at a temperature in the thickness of the product of at least 65-70 degrees.

How to check the freshness of minced meat?

I bought minced meat, its smell bothers me. Maybe you can tell me how I can verify the freshness/staleness of the minced meat?

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In the freezer

The freezer is one of the best places for long-term storage, because at low temperatures the processes of protein decomposition and bacterial growth slow down. The shelf life of products placed in a freezer with a temperature range from -12 to -18°C, depending on the raw material, is:

From 30 to 90 (with shock freezing) days for all types of meat (chicken, beef, pork).
Up to 3 months for products made from chopped fish (the texture and consistency may noticeably deteriorate).
6 months – finely chopped mushrooms.
No more than 90 days vegetable p/f.

The minced meat will be edible even after the specified time intervals, but most of the nutrients and vitamins will be lost.

To increase storage time, you should adhere to the following recommendations when freezing products:

It is necessary to freeze freshly prepared products, and not those that have been in the refrigerator for several days. It is better to cook yourself from proven raw materials. According to extensive research conducted by Roskachestvo, traces of antibiotics, E. coli, salmonella and listeria were found in the frozen products of many manufacturers. Consumption of such semi-finished products can significantly harm human health. Do not add bread, spices, onions, garlic, eggs and other ingredients often used in cooking before freezing. This will worsen the taste of the dish. It is recommended to store each type in a separate sealed container to prevent cross-contamination by bacteria. We advise you to divide the total mass of the blanks into portions, which will later be convenient to take out and use as needed. Another plus is that smaller portions freeze more evenly and faster. Suitable storage options include plastic bags, vacuum sealed packaging, containers, and cling film.

It is important that raw materials do not come into open contact with other products. Factory-made substrates take up a lot of space; it is better to move the contents of them into smaller containers. To help you remember when you put it in the freezer, label each bag with the packing date, time, and variety. Re-freezing a defrosted product is prohibited.

When defrosting, to maintain the quality and structure of the product, you should first place it on a refrigerator shelf until completely thawed. If time is pressing, you can use a microwave, water bath, or simply place the bag in a container of cold water at room temperature. After thawing, start cooking immediately to prevent the product from spoiling. When defrosting vegetables and mushrooms, do not forget to drain the resulting water.

Conditions and periods of storage in vacuum packaging

In production, in warehouses, during transportation, on store shelves and at home, vacuum packaging allows you to reliably protect food from dust, moisture, and dangerous microorganisms. Vacuum packaging is practical, compact, affordable and convenient; it significantly extends the shelf life and shelf life of meat, fish, fruits, vegetables, etc., and preserves their freshness and presentation. You can learn more about the benefits of vacuum packaging on our website or from our consultant by contacting him by phone.

Interesting: How to cover a cake in the refrigerator

How long can vacuum-packed food last?

The shelf life of products in a vacuum environment increases significantly, on average by 3-5 times, depending on the initial quality and freshness of the products. We bring to your attention the approximate shelf life in vacuum packaging in the refrigerator for various products:

Raw meat – 6-9 days;
Frozen meat – 450-600 days;
Raw fish – 4-5 days;
Frozen fish – 300-360 days;
Sausage – 25-40 days;
Cheese – 30-60 days;
Fresh vegetables and fruits – 10-20 days;
Frozen vegetables and fruits – 540-720 days;
Cereals, flour, coffee, tea, pasta – 360 days.

Shelf life and storage without vacuum packaging are respectively 3-5 times shorter. If you need industrial equipment or a home vacuum packaging machine, then you should definitely contact us.

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A few tricks for preparing minced meat

There are several ways to obtain a product of the desired consistency or improve its taste. For example, if your minced fish or lamb is dry, add cream, bread crumbs and an egg to make it juicy. The egg can also be placed in dry minced chicken. And for fish, add a little lime or lemon juice diluted with water. As for beef, it is diluted with beef fat. This is exactly how hamburgers are made, and they should contain no more than 20% fat.

If the mass, on the contrary, is too liquid, it is easy to return it to the required consistency by adding flour or bread crumbs or mixing with crushed boiled potatoes: the starch contained in it holds the minced meat together well.

To make the mixture airy and fluffy, and the dish more tender, add only egg whites. You can do this with minced veal or fish. Or, for example, grind raw lobster meat in a blender, add cream and egg white. Beat and distribute among the molds to create a soufflé.

The minced meat will become elastic and strong if you use beating. You need to pick up the mass and throw it on the table, and do this several times. The purpose of the procedure is to reduce the amount of air in the minced meat. This minced meat, by the way, is ideal for burgers, cutlets, and meatballs.

Ingredients that improve consistency are added during the kneading process. And those that add flavor, including salt, are closer to the end. Except in cases where meat or fish must be marinated in advance.

Minced chicken can be seasoned with tarragon or parsley, white or black pepper, and paprika. Mint always goes well with lamb. Add an apple to the pork if desired. Mix any meat with chopped celery root, add sugar to fish, and lemon zest, chili and shallots to crab.

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At room temperature

At room temperature, storage is impractical, since after just a couple of hours, bacteria that are potentially dangerous to human health begin to multiply in unfried minced meat.

In situations where it is not possible to put the product in the refrigerator, you should use available means to extend the “life” of the meat product:

Avoid exposure to direct sunlight, choose the coolest and darkest place in the room away from heaters and other heat sources (stove, oven, etc.).
In the cold season, you can take the chopped meat out to the balcony or loggia, having first carefully packaged it to prevent dust, dirt, and insects from getting into the contents.
If you have sealed bags at home, place the semi-finished product there and fill it with ice water. If the water is periodically cooled, the minced meat can retain its nutritional value throughout the day.

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How to choose aromatic herbs for ground beef

Beef is in harmony with the following aromatic additives: tarragon, sage, rosemary, savory, chili, oregano, thyme, basil, marjoram, parsley, dill, garlic, onion. Dried, freshly ground herbs often have a more powerful flavor than fresh ones.

It is worth considering some tips regarding the use of spices for beef:

rosemary is not combined with bay leaf;
the rich taste of sage will “muffle” the aromas of delicate spices (for example, coriander);
when frying a meat dish, less herbs are added than with other types of heat treatment: many spices will make the aroma of the fried product too strong;
tough meat of an older individual may turn out to be a bit dry (including in the form of minced meat); it should be seasoned not only with dry spices, but also with broth, vinegar, wine, mustard, sauces, additional fat (vegetable or lard) - the spices will disperse better in a soft, juicy mass;
if minced beef products are stewed in their own juice without tomato paste, then only a few light spices are added to the meat base: parsley, powdered (or granulated) garlic, dill, dry onion;
if a minced meat dish is stewed by adding a lot of vegetables and tomato sauce, then it is better to flavor the meat base with more tart rich additives: marjoram, rosemary, oregano, thyme, cloves, oregano, sage, mint, paprika; the listed fragrant plants are in perfect harmony with each other;
not all herbs retain their properties and open up when fried: paprika in a frying pan acquires a repulsive aroma and an unpleasant color.

How to Tell if Ground Beef Has Spoiled

This article was produced by our experienced team of editors and researchers, who reviewed it for accuracy and comprehensiveness.

Number of sources used in this article: 8. You will find a list of them at the bottom of the page.

wikiHow's content management team carefully monitors the work of its editors to ensure that every article meets our high quality standards.

Ground beef is a versatile ingredient for making burgers, tacos, homemade spaghetti sauce and more. Do you have beef in the fridge but aren't sure if it's still good to use? You can check the minced meat using several simple methods. And, most importantly, never eat meat that has spoiled!

This article was produced by our experienced team of editors and researchers, who reviewed it for accuracy and comprehensiveness.

Homemade dumplings with minced pork

Dumplings made from pork pulp are very juicy, tender and tasty. Of course, the process of making dumplings takes a lot of time, however, once you get your hands on it and invite your whole family to help, you will complete the task very quickly and enjoy delicious food.

For the dough:

Sifted flour – 470 g
Water – 230 ml
Eggs – 2 pcs.
Salt

For minced meat:

Soft part of pork carcass – 470 g
White onion – 2 pcs.
Garlic – 2 cloves
Water – 160 ml
Provençal herbs, salt

Juicy
Take 230 ml of water, add salt to it, stir. Beat the eggs and pour into salted water. Choose high-quality flour; it will make the dough much tastier. Sift the flour onto the table, making a mound with a depression. Pour the previously prepared mixture of water and eggs into the cavity. Knead the dough. If desired, you can gradually add flour to the liquid and knead the dough in this way. The dough should be elastic, fairly soft and pliable, so adjust the amount of flour when adding flour. Now get to the minced meat. You can purchase ready-made minced meat, in which case the cooking time for dumplings will be reduced, however, with homemade minced meat, the products still turn out tastier. Rinse the pulp and chop it. You can do this using a meat grinder, knife or blender. In each case you will get a different consistency of minced meat. It is recommended to use a blender if you want to get a more homogeneous minced meat, a knife if you want pieces of pulp. Peeled onions can be cut with a knife or twisted in a meat grinder. It is better to squeeze out the garlic using a press. In a plate, combine the chopped pulp, vegetables, salt and spices, knead the minced meat. Add 60 ml of cold water to it, stir a little more, add another 60 ml of water

Please note that the water should be cold, it will make the minced meat more juicy. Roll out the previously prepared dough thinly, cut out small circles from it, it is convenient to do this with a glass or a small mug. Or, form the dough into a “sausage”, cut it into equal pieces and form them into flat cakes. Place a little filling on each piece of dough

You should not put a lot of minced meat into the dumplings, because then it will disintegrate during the boiling process. Pinch the edges of the product tightly and give it the desired shape. When all the dumplings are molded, you can start boiling them.

Dumplings

Boil the required amount of water, salt it, add some herbs.
Place the dumplings in the container, stirring them with a spoon so that they do not stick to the bottom of the pan.
Cook the products after boiling the water again for about 7-10 minutes.
Transfer the boiled dumplings to a dish, add a little butter or homemade sour cream and serve.

How to choose fragrant herb for minced chicken?

Dishes based on ground chicken meat are in perfect harmony with various aromatic plants. The following spices are usually used for minced meat:

Turmeric is a ground golden additive with an inexpressive but pleasant taste and a slight “sharpness”. This is a wonderful spice for ground chicken. It is used as a base component of factory chicken mixtures. In cooking, this spice is considered a budget analogue of saffron. It is used as an organic yellow coloring that gives dishes a delicious golden color.
Coriander is crushed seeds with a distinct tart aroma. It is better to use the spice immediately after grinding. Grind the grains into medium-sized fractions or into fine powder.
Curry is not the name of the plant, but refers to a classic combination of herbs. These are: turmeric, cumin, coriander, nutmeg, asafoetida, ginger, cinnamon, black pepper, garlic, cardamom, red pepper, cumin. Mixtures under the name “Curry” may differ slightly from one brand to another. The basis of taste is always recognizable, the differences between all manufacturers are insignificant. The seasoning has a powerful aroma, mild taste, and rich golden color. It is used in chicken dishes (including minced chicken) to add a sunny Indian touch. Curry tastes especially delicious as a component of a creamy sauce that is poured over meat dishes.
Paprika is used as a slightly sweet and tart powder. It is difficult to deteriorate a chicken dish with it, even if you add too much. It is one of the key components of not only chicken treats, but also sauces for them.
Garlic is used in the form of fresh paste (grated clove), fine powder, or small spicy granules. The dried product has a more gentle taste than the raw one. Used in all chicken treats to add flavor.

The lighter, the fattier: Roskachestvo told how to choose the right minced meat

Minced meat must be homogeneous, without bones, cartilage, tendons, or rough connective tissue

Photo: Maria LENZ

In the near future we will learn the results of laboratory tests of minced meat, which are examined for more than 30 quality and safety indicators. Including the presence of antibiotics, the content of chicken, cattle, pig, sheep, rabbit DNA, soybean and corn DNA in minced meat. In the meantime, experts on the Roskachestvo website told us what to look for when buying minced meat.

1. No cartilage, no films

Minced beef, according to GOST, belongs to category B. This means that minced meat prepared according to the standard must contain at least 60% muscle tissue. The product must be homogeneous, without bones, cartilage, tendons, coarse connective tissue, blood clots and films in the composition. The minced meat in the shell must be without damage to the shell, without transverse ligations, the tray must be clean and dry inside.

2. Color - from pink-red to dark red

The color of the minced meat may vary, but should be uniform.

— If the color is even, it means the minced meat is fresh. The more beef it contains, the brighter the color will be and, on the contrary, if there is a lot of pork in the minced meat, the color will be paler. The same goes for fat; its high content also lightens the minced meat,” says Doctor of Technical Sciences, Professor Anastasia Semenova.

3. No greenish or gray areas

If areas of minced meat with signs of darkening, graying, or greening are visible, then these are signs of oxidation or the development of microbiological spoilage.

Any changes in the color of minced meat, as a rule, occur as a result of improper storage, that is, failure to comply with temperature conditions.

“The change in color is accompanied by the growth of mainly putrefactive microorganisms, if the minced meat is not packaged under vacuum or in a protective gas environment,” explains the expert. — If packaged, then the growth of lactic acid microorganisms. In any case, preparing ready-made dishes from such minced meat has a certain risk, even if long-term culinary processing has been used. The taste and smell of culinary products made from such minced meat are unlikely to please the hostess and her family members.

If you do not first evaluate the appearance and buy stale minced meat, for example, with a smell not characteristic of meat, then cooking it is strictly prohibited (see Important).

4. Look for the production date and expiration date

This point follows from the previous one: if the production date is not visible, there is a risk of running into a spoiled product. If the seller cannot indicate the date and expiration date, then you should refrain from purchasing.

5. Request a declaration of conformity

Like any other meat product, a declaration of conformity must be issued for minced meat. Even when buying minced meat by weight, the consumer has the right to request information for the consumer (it can also be placed in the display case, in close proximity to the product). It must indicate: the name of the semi-finished product, the category of the semi-finished product, composition (including food additives and allergens, if any), nutritional value (including fat and protein content), calorie content, expiration date and date of manufacture.

The storage conditions for this meat product depend on its type and temperature in the thickness of the product, so chilled minced meat can be stored at a temperature of 0 to 6 ° C, frozen minced meat from - 5 to - 2 ° C, and frozen minced meat should be stored at a temperature not higher than - 18 ° C WITH. Also, the product should not be used after the expiration date.

IMPORTANT

Not all bacteria die

Heat treatment kills 99% of microorganisms in spoiled minced meat. But 1% remains, which means bacteria that cause spoilage, food poisoning, and pathogenic microorganisms may remain viable. It is dangerous to store culinary products made from minced meat of questionable freshness. During storage, surviving unwanted and dangerous microflora can give birth to offspring, and the culinary dish can also become dangerous.

Minced meat of questionable freshness is especially dangerous to use for preparing cutlets, steaks, burgers, that is, dishes that are only briefly fried on both sides.

How to choose natural flavor additives for minced pork

For treats made from ground pork, you should choose proven herbs for minced meat:

Black pepper is called the most common spice, which is used to season even sweet delicacies. This is an indispensable flavoring additive for minced meat. Finely ground, coarsely crushed grains are used. Immediately after grinding, pepper releases the most aromatic substances, so gourmets store only whole peas. The hottest are the heavy, bright black, hard grains. It is easy to identify a spoiled spice: the peas appear gray and become duller.
Coriander is one of the most common aromatic herbs in Georgian cooking. Only hops-suneli are more popular. Coriander has a gentle smell and strong taste, so there is a danger of not guessing with the amount of spice. It is also better to chop it directly during the cooking process.
Cumin can be called the main flavoring additive in Central Asia. The highlight of the spice is its sour aroma. This is the key spice for pilaf. But cumin in minced pork is no less good.
Oregano is most often used in Italy. The taste of the spice is intense, so 2 g of spicy powder is added to 4 servings of meat. You should not season pork prepared for grilling with oregano: the spice will deteriorate over the fire and become bitter. Oregano is used to season sauces and gravies in which meat products are stewed.
Basil adds freshness and light sweetness to meat dishes. Traditional aromatic combination - basil, savory. With them, food becomes spicier and more interesting. If meat products (cutlets, meatballs, minced vegetables) are simmered in sauce, you can add a mixture of cilantro and basil (4: 1).
Fennel in the form of coarsely crushed seeds is added to minced pork to make it spicy, just a little spicy.
Khmeli-suneli combines herbs growing in Georgia. The richer its composition, the tastier the dish.
Sumac grows in Georgia. The pomegranate sourness of the spice, its fruity freshness sets off the taste of pork. It is added to marinades, but for piquancy it can also be added to minced meat.
Paprika is a slightly sweet, non-spicy additive that harmonizes with other spices: peppers, turmeric, curry.
Turmeric tints pork flesh and gives it tartness. Add it little by little so as not to spoil the natural meat taste.
Curry is added to a variety of sauces that are used to flavor minced meat products. A pinch of this famous herb combination is added to the meat mixture.
Green pepper can be mixed with any spices. The grains are ground before baking or frying the product.
Dry garlic is a basic spice for meat treats. Spice gives not only interesting flavor shades, but also juiciness and richness. It stimulates appetite, so any meat food with it becomes more attractive. As a rule, the spice is used in combination with peppers and young herbs. Perfect for frying ground meat and for casseroles.
Thyme works well in cold appetizers made from minced meat: meatballs, sausages.
Rosemary is used carefully, as overexposed spice is very bitter. Do not mix it with bay leaf. The spice is actively used in hunting restaurants. Rosemary gives regular pork meat a gamey flavor.

How can you tell if the minced meat has gone bad?

Signs of spoiled minced meat

We recommend reading: Marinated Wings in the Refrigerator How Long Do They Last?

Fresh minced meat should have the color of meat, from pink (if it is pork) to dark red (if it is beef), the very first signs of not fresh minced meat is a gray color, the minced meat usually turns gray at the edges, so in stores they simply mix it. We need to make sure that there are no such inclusions. The second sign is the smell, nature has taken care of us, non-edible products have a smell that is repulsive to us, so if you hear an unpleasant smell, you should not mask it with spices and deceive yourself, it’s more expensive for yourself. And the consistency, spoiled minced meat will become sticky, the same as sausage forgotten in the refrigerator, at this stage, if you start cooking the minced meat, the smell will be very pungent, if there are no problems with your sense of smell, you will hardly be able to eat it!

It's the smell. As noted above, it is unusual for meat, unpleasant, and if it is badly spoiled, then it is very unpleasant.
Color. Fresh minced meat will be bright red. The stale one will begin to darken and also acquire shades unusual for meat - green, gray, etc. In my case the color turned brown.

First of all, look at the minced meat. if it emits an unpleasant odor, this is the first reason to think about the freshness of this product. then, of course, this is the color; if there are shades of black or green on the surface of the minced meat, then it is 100% spoiled. also look at the consistency. too sticky minced meat also indicates that it is not fresh.

The color is not natural for meat, such as a greenish tint and the smell is sour. You can also taste it, I mean touch it with your tongue and you will immediately feel whether there is sourness or not. Without eating it :-):-):-)

In order to distinguish spoiled minced meat, you need to keep in mind that it will have a disgusting color and smell. After all, fresh minced meat is pink in color and does not have a pungent odor. Spoiled minced meat may have a slippery, sticky texture.

First of all, look at the minced meat. if it emits an unpleasant odor, this is the first reason to think about the freshness of this product. then, of course, this is the color; if there are shades of black or green on the surface of the minced meat, then it is 100% spoiled. also look at the consistency. too sticky minced meat also indicates that it is not fresh.

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