Beef should not be smoked, baked or pickled to avoid carcinogens such as benzopyrene and nitrosamines. Eating iron-rich foods such as beef at night will interfere with the biological clock of the liver.
Identification method
Take a look and see if there are any red spots on the skin. Those without red spots are good meat, and those with red spots are bad meat. Look at the muscles, the fresh meat is shiny, the red is even, and the inferior meat is slightly darker; Look at the fat, the fat of fresh meat is white or light yellow, the fat of inferior meat lacks luster, and the fat of deteriorated meat is green.
Second, fresh meat has a normal smell, while inferior meat has an ammonia smell or a sour taste.
Three touches, first, feel elastic, fresh meat is elastic, and the depression immediately recovers after finger pressing, while inferior meat is poor in elasticity, and the depression recovers slowly or even cannot recover after finger pressing, and deteriorated meat is inelastic.
Secondly, we should feel the stickiness. The surface of fresh meat is slightly dry or wet and does not stick to hands. The surface of the second fresh meat is dry or sticky, and the surface of the new cut meat is wet and sticky. Deteriorated meat sticks to hands seriously and the surface is extremely dry. However, some meat with serious water injection does not stick to hands at all, but it can be seen that the appearance is wet and unstable.