Reyonun \u00f6n\u00fcnde ge\u00e7irilen birka\u00e7 saniye, o ak\u015fam sofraya gelecek yeme\u011fin lezzetini de g\u0131da g\u00fcvenli\u011fini de belirler. Et, tavuk ve bal\u0131kta tazelik; renk, koku, doku ve saklama ko\u015fullar\u0131n\u0131n birlikte de\u011ferlendirilmesiyle anla\u015f\u0131l\u0131r. Tek bir ipucuna bakarak karar vermek yan\u0131lt\u0131c\u0131 olabilir. A\u015fa\u011f\u0131da her \u00fcr\u00fcn grubu i\u00e7in nelere bakman\u0131z gerekti\u011fini, ambalajl\u0131 \u00fcr\u00fcnlerde nelerin g\u00f6zden ka\u00e7t\u0131\u011f\u0131n\u0131 ve eve getirdikten sonraki ad\u0131mlar\u0131 s\u0131rayla bulacaks\u0131n\u0131z.<\/p>\n\n\n\n
Taze dana etinin rengi genellikle canl\u0131 k\u0131rm\u0131z\u0131dan koyu k\u0131rm\u0131z\u0131ya do\u011fru de\u011fi\u015fir. Y\u00fczeydeki renk de\u011fi\u015fimi tek ba\u015f\u0131na bozulma anlam\u0131na gelmez; hava ile uzun s\u00fcre temas eden k\u0131s\u0131mlar do\u011fal olarak kararabilir. As\u0131l uyar\u0131c\u0131 i\u015faret, ye\u015filimsi ya da grimsi lekelerle birlikte ortaya \u00e7\u0131kan yap\u0131\u015fkan bir y\u00fczeydir.<\/p>\n\n\n\n
Ya\u011f dokusunun beyaz ya da kremsi g\u00f6r\u00fcnmesi beklenir. Sar\u0131ya \u00e7alan, kokusu keskinle\u015fmi\u015f ya\u011flar etin bekletildi\u011fine i\u015faret eder. Kuzu etinde ya\u011f\u0131n biraz daha beyaz ve sert olmas\u0131 normaldir. K\u0131ymada ise i\u00e7 k\u0131sm\u0131n d\u0131\u015f y\u00fczeye g\u00f6re daha koyu g\u00f6r\u00fcnmesi ola\u011fand\u0131r; bu, i\u00e7 b\u00f6l\u00fcm\u00fcn havayla temas etmemesinden kaynaklan\u0131r.<\/p>\n\n\n\n
Kokunun hafif ve n\u00f6tr olmas\u0131 gerekir. Ek\u015fi, amonyak benzeri ya da rahats\u0131z edici bir koku al\u0131yorsan\u0131z \u00fcr\u00fcn\u00fc almay\u0131n. Tezg\u00e2hta sat\u0131lan \u00e7e\u015fitleri incelerken parmakla bast\u0131r\u0131ld\u0131\u011f\u0131nda h\u0131zla eski halini alan bir doku, tazeli\u011fin g\u00fcvenilir g\u00f6stergelerinden biridir.<\/p>\n\n\n\n
Taze tavuk etinin rengi soluk pembeden krem tonlar\u0131na kadar de\u011fi\u015febilir. Grile\u015fmi\u015f, matla\u015fm\u0131\u015f ya da yer yer morarm\u0131\u015f b\u00f6lgeler bulunan \u00fcr\u00fcnler tercih edilmemelidir. Derinin kuru de\u011fil, hafif nemli ama yap\u0131\u015fkan olmayan bir g\u00f6r\u00fcn\u00fcmde olmal\u0131d\u0131r. But ve g\u00f6\u011f\u00fcs etinin s\u0131k\u0131 durmas\u0131 da olumlu bir i\u015farettir.<\/p>\n\n\n\n
Ambalaj\u0131n i\u00e7inde biriken s\u0131v\u0131n\u0131n miktar\u0131 da fikir verir. Fazla miktarda su toplanm\u0131\u015f paketler, \u00fcr\u00fcn\u00fcn s\u0131cakl\u0131k de\u011fi\u015fimlerine maruz kald\u0131\u011f\u0131n\u0131 d\u00fc\u015f\u00fcnd\u00fcr\u00fcr. Ambalaj\u0131n \u015fi\u015fmi\u015f olmas\u0131 ise do\u011frudan uzak durulmas\u0131 gereken bir i\u015farettir.<\/p>\n\n\n\n
Tavuk kolay bozulan bir \u00fcr\u00fcnd\u00fcr; bu nedenle son t\u00fcketim tarihine ve reyondaki so\u011futma s\u0131cakl\u0131\u011f\u0131na bakmak \u00f6nemlidir. Al\u0131\u015fveri\u015fte et, tavuk ve bal\u0131k \u00fcr\u00fcnleri<\/a> b\u00f6l\u00fcm\u00fcn\u00fc en sona b\u0131rakmak, \u00fcr\u00fcnlerin so\u011fuk zincirden uzak kalma s\u00fcresini k\u0131salt\u0131r.<\/p>\n\n\n\n B\u00fct\u00fcn bal\u0131kta ilk bak\u0131lacak yer g\u00f6zlerdir. Taze bal\u0131\u011f\u0131n g\u00f6z\u00fc parlak, dolgun ve saydamd\u0131r; beklemi\u015f bal\u0131kta ise \u00e7\u00f6ker ve bulan\u0131kla\u015f\u0131r. Solunga\u00e7lar\u0131n canl\u0131 k\u0131rm\u0131z\u0131 olmas\u0131, kahverengine d\u00f6nmemesi gerekir.<\/p>\n\n\n\n Pullar\u0131n g\u00f6vdeye s\u0131k\u0131ca yap\u0131\u015f\u0131k olmas\u0131 ve y\u00fczeyin ince, berrak bir s\u00fcm\u00fcks\u00fc tabakayla kapl\u0131 bulunmas\u0131 ola\u011fand\u0131r. Bu tabaka bulutlan\u0131p koyula\u015fm\u0131\u015fsa tazelik azalm\u0131\u015ft\u0131r. Etine parmakla bast\u0131r\u0131ld\u0131\u011f\u0131nda iz kalmamal\u0131, y\u00fczey hemen toparlanmal\u0131d\u0131r; kal\u0131c\u0131 bir \u00e7ukur olu\u015fuyorsa doku gev\u015femi\u015f demektir.<\/p>\n\n\n\n Koku deniz ve yosun \u00e7a\u011fr\u0131\u015ft\u0131rmal\u0131, keskin bir bal\u0131k kokusu vermemelidir. Fileto al\u0131yorsan\u0131z etin kenarlar\u0131n\u0131n da\u011f\u0131lmam\u0131\u015f, renginin donukla\u015fmam\u0131\u015f olmas\u0131na bak\u0131n. Karn\u0131 yumu\u015fam\u0131\u015f, g\u00f6be\u011fi patlam\u0131\u015f \u00fcr\u00fcnlerden uzak durun.<\/p>\n\n\n\n Paketli \u00fcr\u00fcnlerde etiket, tezg\u00e2htaki g\u00f6r\u00fcnt\u00fc kadar bilgi verir. \u00dcretim ve son t\u00fcketim tarihi, saklama s\u0131cakl\u0131\u011f\u0131 ve i\u00e7indekiler listesi mutlaka okunmal\u0131d\u0131r. Vakumlu paketlerde vakumun ka\u00e7m\u0131\u015f olmas\u0131, \u00fcr\u00fcn\u00fcn hava ald\u0131\u011f\u0131 anlam\u0131na gelir.<\/p>\n\n\n\n Salam, sucuk ve benzeri i\u015flenmi\u015f \u00e7e\u015fitlerin bulundu\u011fu \u015fark\u00fcteri<\/a> \u00fcr\u00fcnlerinde y\u00fczeyde nem birikmesi, renk de\u011fi\u015fimi ya da ambalaj i\u00e7inde gaz olu\u015fumu g\u00f6zlenirse \u00fcr\u00fcn al\u0131nmamal\u0131d\u0131r. Dilimli sat\u0131lan \u00fcr\u00fcnlerin kenarlar\u0131 kurumu\u015f olmamal\u0131d\u0131r.<\/p>\n\n\n\nBal\u0131kta Tazeli\u011fin Klasik \u0130\u015faretleri<\/strong><\/h2>\n\n\n\n
Ambalajl\u0131 ve Dondurulmu\u015f \u00dcr\u00fcnler<\/strong><\/h2>\n\n\n\n