Over 4,000 laboratory tests of meat were conducted in the Moscow region in a month

As a result, 4,159 MEAT samples were taken and 4,196 examinations were carried out. The studies included an assessment of organoleptic properties such as smell, consistency and color of the product. All tested products received permission to sell.

The ministry's experts emphasize that when choosing meat, buyers should pay attention to several important factors: the surface of the meat should be dry and slightly shiny, the fat should be white, and the meat itself should quickly recover when pressed.