Chicken meat is the most popular among consumers and this is not surprising. First, the bird has tender, juicy meat, and, secondly, it is a dietary low-fat product. However, to keep chickens at home and to have fresh meat on the table every time, not everyone has the opportunity. And in the stores they offer us mostly frozen products. How to choose the right quality and fresh product to your table, let's talk right now.
Frozen carcass: the subtleties of product selection
Of course, we all want to buy fresh and chilled poultry meat, but not every region is possible. In order to deliver the chicken carcasses in the integrity and safety of the poultry farm, they immediately freeze their products at very low temperatures. Under such conditions, the meat retains all its taste and healthy qualities. But, unfortunately, quite often not such frozen chickens often come to our table. And the fault is, of course, the outlets and suppliers that do not comply with either the temperature or technical regulations.
Tip # 1 - Packaging
The first thing we should pay attention to is the packaging of the carcass. It must be transparent in order to be able to see the appearance of the product and not be damaged. Also, it should contain clear information about the manufacturer, date of manufacture, batch number, storage conditions, class marking.
Tip number 2 - temperature
On the packaging of the carcass you need to look at the date of manufacture and temperature data in the freezer. If there is no sensor in a prominent place, then you need to check with the seller. This is the only way to understand whether storage requirements are being maintained. Shelf life depends on temperature:
- 1-3 months - -8 - -5 ° C;
- 3-6 months - - 14 - -8 ° C;
- 6-9 months - -18 - -14 ° C;
- about a year - -24 - -18 ° C
The smaller the shelf life, the more likely to buy a natural chicken without chemical additives and preservatives.
Tip number 3 - the appearance of the carcass
So, the chicken should be light in color, clean, without any damage and stains. The carcass must be properly gutted and plucked. Pay attention to the size, each part should be proportional. The skin color is either light pink or with a yellowish tinge, but not gray. No blood leaks, hematomas, dislocations and muscle tears are allowed.
Tip # 4 - ice
Frozen chicken should not have ice on the surface. If you see chunks of ice on the carcass, this is a sure sign that the temperature was disturbed, the meat melted, and then froze again. In such products, the quality and structure of fibers is lost. Also note the color of the ice, it should be transparent. If it is cloudy or with a pink tinge - the chicken was frozen again.
Tip number 5 - smell
And the last is the smell. Of course, it is difficult to smell a frozen bird, but this must be done immediately after you bring the carcass home. Once again, carefully inspect everything and smell it. At the slightest suspicion or the presence of unusual aroma of fresh chicken, bring the product back.
Choosing chicken fillet
Be careful not to eat meat from trusted stores. If you cook soup, then always use the second broth, so that antibiotics and other substances that may be bad for your health do not get into your body.
Fresh fillets that do not contain chemicals should have the following properties:
- dry surface;
- no bruises and flaws;
- too large (most likely such birds were raised on hormones or the fillet itself was additionally processed with something);
- even pale pink color.
Do not forget that such a product should be stored in specially equipped refrigerated display cases and not more than 5 days!