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It's quite simple, here's how to tell if the chicken is fresh or not
Written by SOT.COM.AL 20 Prill 2021
Chicken meat is just as used in various cooking recipes as red meat. But unlike other gums it breaks down more easily.
If you consume chicken meat which has started to spoil or is spoiled, bacteria dangerous to our body, attack the cells of the body and the consequences are often serious
AgroWeb.org advises you to be careful when buying chicken.
Pay attention to the color, smell and mold, as well as how it is packaged.
Be careful of color
Fresh chicken meat has a light pink color. When it starts to break down this color starts and turns white, until it reaches gray.
If you have a few days since you bought the chicken meat and it has started to lose its characteristic color, do well to cook it before it spoils.
But if it is more gray, then it is too late.
If you do not understand the color change, the moment you cook it, you will notice that the chicken meat will turn white much later than usual.
When something like this happens, AgroWeb.org suggests that it is best not to consume it.
Keep the smell
Raw chicken meat has a strong characteristic aroma.
Some describe it as a bitter odor, or associate it with the smell of ammonia.
If the meat after you take it out of the freezer emits this kind of strong aroma, you better not use it.
Chicken can start to release its aroma when cooked, AgroWeb.org advises that if the aroma is not what you are usually used to when cooking, do not consume it.
Hardness of meat
This test is a little harder than the other two, as the chicken meat in its normal state is a little softer and stickier when touched.
But the simplest way that AgroWeb.org suggests is to rinse the chicken, and if it continues to be sticky when you touch it, then chances are it has spoiled.
If you buy it packaged, the first step is to check the date within which that package is to be sold.
Usually chicken meat when packaged fresh and placed in the freezer can take up to nine months.
Por problemi qëndron se faza e ngrirjes nga paketimi dhe deri tek marketet e më pas në frigoriferët e shtëpive tona, ka shumë shkëputje.
Ngrirja dhe shkrirja e shpeshtë e mishit të pulës, ndikon shumë në freskinë e tij.
Një faktor tjetër që ndikon në përshpejtimin e prishjes së mishit të pulës pasi ai është në ngrirje, është kontakti me ajrin.
Një paketim me mish pule i cili në brendësinë e tij ka filluar të krijoj shtresa akulli, dhe mishi të ketë humbur ngjyrën rozë, ka filluar të prishet.
AgroWeb.org ju këshillon që kur të ngrini mishin e freskët të pulës të përdorni qese frigoriferi të cilat janë hermetike, ose t’i vendosni në tasa të vegjël hermetikë.
Në frigorifer, mishi i gjallë i pulës, duhet të përdoret brenda dy apo tre ditëve, ndërsa nëse është i gatuar mund të qëndrojë deri në katër ditë.
In the freezer, cooked chicken can last up to four months, while raw meat can last up to a year./AgroWeb.org