what to look for when buying

Novem­ber 15, 2019, 14:00

Chick­en breast is a ver­sa­tile prod­uct. It is suit­able for the nutri­tion of young chil­dren and the elder­ly; the diet of ath­letes and those who fol­low their fig­ure can­not do with­out it.

But how to choose a real­ly high-qual­i­ty fil­let? Today we will reveal to you a few secrets of how not to make a mis­take when buy­ing.

Research Cen­ter for Inde­pen­dent Con­sumer Exper­tise “TEST” con­duct­ed an inde­pen­dent exam­i­na­tion six Ukrain­ian brands of chick­en fil­let:

• Gavril chick­ens
• A big dick
• Lviv chick­en
• Our Rya­ba
• Chebatur­ochka
• Epi­cu­rus

In com­par­a­tive test­ing, the prod­ucts have been thor­ough­ly test­ed. Start­ing with the chem­i­cal com­po­si­tion (check­ing for the pres­ence of hor­mones and antibi­otics in the meat) and end­ing with label­ing and pack­ag­ing. Tak­ing into account the results of lab­o­ra­to­ry test­ing, organolep­tic eval­u­a­tion, as well as com­ments on label­ing and pack­ag­ing, over­all scores were giv­en.

Accord­ing to the results of the study, the over­all rat­ing is “excel­lent” only for the brand “Nasha Rya­ba”, “good” for “Gavrilivs­ka kur­cha­ta”, and “Epikur” received “sat­is­fac­to­ry”.

What should you pay attention to when choosing chicken breast?

The selec­tion starts in the store, right at the shelves. A respon­si­ble man­u­fac­tur­er approach­es with all care the pack­ag­ing and label­ing of meat, as well as its qual­i­ty in gen­er­al.

Three main options when choosing a fillet:

• the appear­ance of the meat;
• pack­age;
• pro­duc­tion date and expiry date.

Quality chilled meat should be:

• Pale pink, uni­form col­or;
• The sur­face is even, dry, with­out mucus, bruis­ing;
• The veins are white or pink;
• The smell is fresh, nat­ur­al;
• The meat is even, dense, in no case strat­i­fied.

Labeling and packaging

Label­ing should be as infor­ma­tive as pos­si­ble: the shelf life, man­u­fac­tur­er data, stor­age con­di­tions and the use of preser­v­a­tives, if any, are indi­cat­ed. Tray and fill­ing method in a pro­tec­tive envi­ron­ment is a safer approach. This pro­vides bet­ter pro­tec­tion and suf­fi­cient prod­uct shelf life. But the “by weight” method is unhy­gien­ic and often caus­es chap­ping of meat.

Your dish­es will only ben­e­fit if you are care­ful in choos­ing chick­en fil­let. Do not abuse pseu­do-qual­i­ty meat. Remem­ber that only you are respon­si­ble for your health and safe­ty.

Tell me in the com­ments, have you bought chick­en fil­let from any of these brands? What are the impres­sions?

Source: https://test.org.ua/tests/food/548

Pho­to: Freepik