Russian Experts Advised on Best Meat for Barbecue

The employees of the Russian Quality System (Roskachestvo) told about the most important points for choosing high-quality meat for making a barbecue. According to the experts, the best products should be packed in a meat processing plant.

It is noted that the pieces of meat should be the same in size and weight. The meat structure should be dense. If there is a need to take the semi-finished product, it is better not to choose the meat made in white sauces, after eating meat in such a marinade, the risk of poisoning increases. Salted and pickled meat can be cooked at a temperature of no higher than 6 degrees. The barbecue is recommended to be cooked on coals without tongues of flame, and it’s better to bake it in foil, which protects it from carcinogens that are formed during combustion.

In 2020, the experts of Roskachestvo examined shashliks of 6 brands. These are “Okraina”, “Miratorg”, “Blizhniye Gorki”, “Perekrestok”, “Auchan”, and “Azbuka Vkusa”. According to the results, the brand “Okraina” produced in Moscow suburbs, confirmed the compliance with the standards of Roskachestvo. The next in the rating is “Blizhniye Gorki”, “Perekrestok”, “Azbuka Vkusa”, and “Auchan”.

Ru-Main, 27.06.2020



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