Since the meat is portioned and packed, he is thin as diva, easily decreased prey in the bacteria, [anostes] flavours in your refrigerator, and oxidation. The refrigeration slows down the inevitable decomposition of meat, and the freeze provisionally stops him. But the freeze is hard in the meat. The low temperatures change irreparably the composition of meat, and the difference present as tender meat: The crystals of ice are increased from the meat juices and holes of drills that more recent escape precious fluid that keeps the meat from they are become hard while cook. And then exists burn [psyktiron], the discoloration that results from the extreme loss of humidity since [xodepsei] the meat too much time [psyktiras]. The [psyktiras]-[mmeno] meat has inevitably a hard constitution and a suspect flavour. That meat of you buy, not you forget in the Volvo of eye the sellby date in the label in order to it makes sure that the day has not come and does not have goes. The production of friends with your butcher of course does not harm. The customers of local shops of butchers find in general the services and perks would not have expected never from the big meters of meat of chains. Reduction of choices, Curtailment by the curtailment the beauty of grill is that is inexperiencedly adaptable, thus this department gives you with no way the complete spectrum of curtailments of meat, but this you gives a import in the [poly]-[mageireymenes] curtailments for the traditional cooking of grills. Pork meat You search the pork meat that has a weakened rosy colour. The darker meat means older meat: Each one this emanated from a older pig that had more time develops the hard [my], or was cut and exposed in air for a longer-lasting time from is ideal. Very a lot of juice that surrounds the meat is never the good thing, neither is juice that is nebulous.