I no longer buy store-bought minced meat in packages, although it is very convenient. It all started when I noticed a strange smell when I opened a package of minced meat from a well-known brand.
There was a faint vinegar smell. I thought that the minced meat was spoiled - but no, it was fresh in terms of shelf life, and fresh in color and consistency. I nevertheless made cutlets from it, there was no smell and taste of vinegar either in the cooking process or in the finished dish.
And so I began to notice that this is not an isolated case. Minced meat often smells like vinegar from different manufacturers. I began to understand, look for information and found out that manufacturers process minced meat with a "freshener" (to stay fresh longer) or preservatives. They contain a small amount of acetic acid - hence the smell.
This is the first reason why I have given up pre-packaged minced meat.
And the second reason is the composition of the minced meat. When I was looking for information about the smell of vinegar, I found out that minced meat is not made from what - all sorts of trimmings, different parts of the carcass, cartilage, tails, even stale meat goes, etc. In general, everything is mixed, and even processed with preservatives.
I'm not saying that all manufacturers have such a history. But for the majority it is for sure.
Now I just buy a piece of meat and pass it through a meat grinder. Of course, you have to tinker, but this is much safer and tastier.
Have you noticed such a smell in the factory prepared minced meat? What do you think about this?
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