Conveniently select a stew in glassware, allowing you to carefully consider the contents. At a quality product through glass, pieces of meat are clearly visible. They should be dark red, and the juice in which they swim – brownish. On top, a quality stew usually covers a fairly large layer of solid yellowish or white fat.
Note the state of the can itself: it must be clean, without undercurrents. The outer side of the cover shall be without traces of rust, as well as damage to lithograph, lacquer or enamel coating (slight defects are allowed only in the area of the rolling seam).
Much more often on the counters can be found stew packaged in tin cans. The condition and quality of their contents can be judged by the appearance of the packaging. Twist her in your hands. If there is a deformation in some place, it is better to refrain from buying, as if the tinplate is damaged, the inner coating containing zinc, tin and nickel. Their ingestion can cause poisoning. Also the damage of the product is evidenced by a bloated can.
Information about composition
Seal applied directly to the tinplate is a good sign. This operation is complicated by technique and is used mainly at state meatpacking plants. The paper label should be rolled with glue throughout its area. If the label is secured with scotch, attached with only a few drops of adhesive or missing, the quality of the stew can be doubted.
Regardless of the type of package, do not store the stew under the influence of sunlight. From this, the product will mess up before the expiration date.
The stew, made in strict accordance with GOST, bears the name “Pork stew” or “Beef stew”. An indication that the manufacturer has retreated from this standard may be the TU inscription. The worst option is the absence of both of the above-mentioned inscriptions on the bank. At the same time, the manufacturer knowingly recognizes the inconsistency of its product with existing standards. The
bird stew is not often faked, but it contains a lot of skin and bones.
Also quality stew can be determined by the information on the lid. The first row contains the date of manufacture of the product, in the second row the assortment number and the change number. In preserves of the highest grade together with the assortment number (pork – 03, beef – 01) the letter “B” is put. In the last row there is an individual manufacturer’s code consisting of numbers and letters. “KP” means food industry, “A” means meat. Liter “K” means fruit and vegetable farming, “MS” – agricultural production, the quality of stew with these signs is worth thinking about.