First, remove the fascia from the cooked mutton, wrap it with plastic wrap, then wrap it with a layer of newspaper and a layer of towel, and finally put it in the freezer for freezing preservation. Generally, it can be stored for 1 month without deterioration. However, the cooked mutton will not taste good if it is left for too long. It is recommended to finish it as soon as possible.
First, the meat flavor: Under normal circumstances, there is a strong mutton flavor, and the mutton with additives is very light and stinky.
Second, look at the color of meat: generally, mutton without additives is bright red, and meat with problems is dark red.
Extended data:
Nutritional value of mutton;
The older the sheep, the fatter the mutton and the higher the calories. Most of the fat in mutton is visible and can be easily removed. Leg of lamb, ribs and loin are thinner than shoulder meat. Every 100g roast leg of lamb contains 28g of protein, 7g of fat and 0/00mg of cholesterol, which can provide 757.7kJ of heat.
Mutton is rich in protein, zinc and vitamin B, especially niacin, vitamin B2 and vitamin B 12. Mutton is also rich in magnesium, potassium and phosphorus, which is easy to be absorbed.
There is a kind of mutton with unique nutrition, namely Bai Zi mutton. Bai Zi mutton is a famous traditional specialty in Zhongyang County. It is famous for its freshness, fragrance and no fishy smell. Known as "Talina" and "Buxin Pill" by local people.
People's Daily Online-Five simple ways to judge whether meat has gone bad.
Baidu encyclopedia-mutton nutrition