What meat we sell at markets and in shops?Meat sick and died from the infection of animals can easily be on our tables...



How not to be deceived when buying beef or pork.

Producers and sellers use all possible means to earn. So the market can meet the meat of sick animals or inflated with antibiotics.
If the meat is very puffy, swollen, most likely, he was pumped by carrageenan or polyphosphates. These substances increase the weight of the product, keeping a moisture.

Before buying, be sure to smell a piece. Meat should smell meat. If the correct odors, perhaps, the product was damaged and, to discourage him stale, it washed and treated with potassium permanganate or chlorine.
Reanimation of tainted meat more frequent in the shops. There's a broken product can be washed, to eliminate odors, add chemistry. Therefore it is better to buy the product in the original packaging. Note: on the meat that is put up in the store, there is a date of packing, not production.

Farmers have no special machines for injection of chemicals. Therefore, among the participants you rather buy a product without impurities. But large plants can use supplements. By the law it is not forbidden, but standards are often greatly overstate.
On the market and shop demand from sellers original, not a copy of the certificate of conformity. It must be round stamp and a recent date. In the markets this certificate gives the sanitation service check. It has to check each carcass and to put them on a round seal.