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The smell of pork meat, how to remove it. Video
Meat is a product vital for the full functioning of the human body; it is a source of proteins, trace elements and vitamins. Meat is the main ingredient in many first and second courses, so its taste and smell matter and affect how tasty and aromatic the dish will be.
Get rid of the smell of meat
What determines the smell of meat
Meat belongs to the category of perishable food, and if stored incorrectly, microbes and putrefactive bacteria begin to multiply rapidly on the surface and then inside the meat. A spoiled product has an unpleasant odor and is no longer suitable for food. But the flavor of the meat also depends on such a factor as maturation.
When an animal is slaughtered, its meat undergoes a number of structural changes associated with the physical and chemical processes taking place in it. First, tissue stiffness occurs, but then the muscle fibers begin to soften under the influence of enzymes. Experts call this process “ripening”, and after it the meat acquires a tasty characteristic smell and is better cooked.
If you use fresh, still warm meat, it will have a dense tough structure, and the broth from it will not have a pronounced taste or a specific pleasant meat aroma. Therefore, in order for the meat to smell delicious, it must be ripe or matured.
If you do not want to freeze meat in the freezer, store it in the refrigerator wrapped in parchment or paper, and on top in a thick cloth dipped in vinegar
How to choose the right meat
To avoid the question of how to get rid of the unpleasant smell, choose the right meat. Feel free to sniff it before purchasing. The color of the meat should not be very dark no matter what kind of meat you buy: pork, beef or lamb. The texture of the meat should be firm and firm, and its color should be the same throughout the cut.
How to get rid of the unpleasant smell of meat
If the meat was stored improperly, it can acquire an unpleasant smell from other products that were lying nearby, or simply from the fact that it starts to spoil. In the case when the process has just begun and the meat can still be eaten, the unpleasant odor can be removed by soaking it in milk for 2 hours. This procedure can be repeated once more if the smell is still felt after the first attempt. You can remove the unpleasant smell by rubbing a piece of meat with garlic or mustard passed through a press.
To emphasize the natural taste and aroma of the meat, spices and herbs are added to the dishes. But if the meat is spoiled, the spices will only increase its unpleasant smell.
Another way that cooks used when there were no freezers at all was associated with the ripening process. A piece of meat, which had a light but unpleasant odor, was rubbed with vegetable oil and massaged with force, just like a muscle contracted by a convulsion. After rubbing the meat, it was left in a cold place for several hours without wrapping or closing it. If the smell was still felt, the massage was repeated.
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