How to distinguish quality meat from "stuffed" with antibiotics and chemicals: two rules

Meat is one of the most popular foods in the world because it is tasty and nutritious. However, meat can pose a danger to human health if the animal is raised on antibiotics.

There are two main rules to distinguish quality meat from that which is "stuffed" with antibiotics and chemicals.

No one will argue that one of the most important factors affecting physical performance is nutrition. That is why we are so responsible in choosing the products that reach our tables. Unfortunately, buying quality meat is becoming more and more challenging every day.

We would like to emphasize that even the smallest dose of antibiotics can cause allergies in humans, reduce the body's resistance to various diseases, and lead to an imbalance of the natural flora, dysbiosis, and a decrease in immunity.

How to recognize quality meat?

Meat color

Color is one of the most accurate and accessible indicators for determining the quality of meat. In particular, fresh beef and veal should have a shade ranging from pale pink to dark red. When choosing pork, preference should be given to pieces with a tender pink color.

The structure of the meat

The fiber structure also provides information about possible risks. The presence of unwanted drugs can make the meat loose, soft, and bleeding. High-quality meat quickly regains its shape, and its texture is elastic and uniform.

As OBOZREVATEL previously reported, June is a hot time for gardeners. After the spring rains and the emergence of the first seedlings, the period of hilling begins. There are still discussions among gardeners about the necessity of this process. One thing is for sure - hilling does improve the harvest.

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