4 Myths about Meat

raw meat

Attention Homemakers: Be wise when buying meat to prevent food-borne illness in your household and to get the most out of your hard-earned pesos. Here are the most common misconceptions about meats, and the facts behind the fiction.

Myth 1: The redder, the better.
Truth: When buying pork, it is safe to choose pinkish meat, not red. A rosy hue indicates that the meat has been chilled to keep bacteria from thriving, prevent meat spoilage and seal freshness in. Check for a few white parts (these are fat that melt when cooked), make sure that the meat is firm but not tough, and the fibers are fine-grained and not watery. One test for freshness is when meat remains tender even after it is cooked.

Myth 2: Cooking will eliminate bacteria in meats.
Truth: Some pathogenic microorganisms do not get neutralized by simply boiling the meat. Individuals suffer from food poisoning and experience diarrhea, stomach cramps and vomiting because disease-causing microorganisms remain in their food.

Myth 3: All meats are the same.

Truth: Some hogs are bred in unsanitary backyard pens and fed just about anything so their meat becomes fatty and tough.

Myth 4: All frozen or chilled meats are safe for consumption.

Truth: Not all chilled meats are safe. Bacteria may thrive in meat due to contamination from the environment and from improper meat handling and storage practices. So, check if the environment is sanitary and the employees follow proper hygienic procedures.

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