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There’s More to Meat Than Meets the Eye
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by: Celebrity Recipes
 

Theres more to meet than meets the eye. Your loved ones derive essential protein from the meat dishes that you serve them so its important to really know the meat you are buying. Here are things to remember when purchasing meats.

Think pink: Pink (not red) is the Internationally accepted color of quality pork. Pork a healthy pinkish color, an indication of strictly implementing correct harvest age of animals and of good animal handling prior to and during slaughtering. Meats should be chilled to lock in freshness.

Well-bred: Hogs and cattle that are fed with just about anything come out with meat that are fatty and tough. To get the best meat, animals should have proper nutrition and medication, ensuring lean meats that are firm and not soft, they’re fine grained and not watery with a pinkish, rosy hue.

Not all meats are created equal: The more experienced marketers and homemakers know that ordinary meats are not always fresh and clean. Consumers can be assured of safe and quality meats if these are produced from the a hog and cattle slaughter plant that has consistently passed the standards of all government regulating agencies such as the Department of Health (DOH), Department of Interior and Local Government (DILG) and Department of Environment and Natural Resources (DENR).

Bacteria alert: Meat in itself is sterile (zero microorganism). However, major factors such as people, plant or facility, processes and practices that are involved in the production of meat may result to contamination that can cause food-borne illness or FBIs. These FBIs can be prevented by practicing good personal hygiene, regular cleaning and sanitation of food contact surfaces, hygienic slaughtering processes and observing correct product handling (i.e. chilled storage transport conditions).

 

 

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April 23, 2017

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