Did you know? July 16th is Meat Day!
But what quality characteristics are there in meat and how can you tell the quality of the meat? Find out everything about the characteristics of good meat quality so that you can quickly and easily judge it yourself in the future.
High-quality meat is important for the health of our four-legged friends
- Firmness: High-quality meat should have a reasonable firmness. It should not be too soft or too tough. If the meat is too tough or stringy, it could indicate an older animal or a poorer meat selection.
- Juiciness: Good meat should be juicy. When the meat is gently squeezed, it should release moisture. Dry or desiccated meat can indicate poor quality or improper storage.
- Texture: The texture of the meat should be pleasant. It should not be too coarse or too fibrous. A fine texture and an even distribution of fat veins in the meat can indicate good quality.
- Color: The color of the meat can also indicate its quality. Meat should have a vibrant, natural color. The exact color can vary depending on the type of meat, but overall the meat should not be pale, spotty or discolored. Each type of meat has different advantages, so when BARFing, light or dark meat is used because they have different nutritional values. For example, chicken is considered light meat, which means it has a low iron content, while dark meats such as beef are considered light meat. Small tip: Frozen meat can quickly turn gray when thawed and exposed to oxygen - especially if it is a mixed meat.
- Smell: The smell of the meat is an important indicator of its quality. High-quality meat should have a neutral or pleasant smell. However, the smell can vary greatly depending on the type of prey and its composition.
It is advisable to use all senses to judge the quality of the meat.
But be careful: A balanced diet is crucial to ensure that the dog receives all the necessary nutrients. This is why many dog owners resort to organic, species-appropriate raw feeding . To maintain good meat quality when BARFing , note the following when defrosting:
When defrosting, hygiene must be observed, as this is the only way to maintain quality. Ideally, the meat should be defrosted in the refrigerator at a temperature between 0°C and 4°C, which will ensure that the meat defrosts slowly and evenly.
Additional information: If you defrost the food in plastic packaging (especially important for vacuum-packed packaging), you should cut or score it slightly. This is because natural gases are formed during thawing that need to escape. Otherwise, botulism bacteria could form, which can cause poisoning.
The thawed meat should be fed after one or two days. In the meantime, it can be stored in the refrigerator. If you are unsure, please ask a nutritionist or contact our customer service .
