 |
| Not only should all meat smell fresh,
without trace of a stale or putrid aroma
it should have a clean smooth appearance. |
| All
meat should be free from stickiness,
this occurs from bad or incorrect
storage. |
| Some examples most commonly found are
meat that has been stored on trays in its
own blood juices, these detriorate quickly. |
| Meat will develop a poor colour and sticky
surface together with an unpleasant odour. |
| Meat
that might have been washed and placed
back into storage will very quickly becomes
smelly and sticky, in these cases a strong
odour can be detected. This meat in my
opinion should not be used but disgarded. |
