1. The outer layer of meat must be clean or bright
2. Avoid meat that patches of brownish or bluish red, smelly, and slimy.
3. There is a stamp of inspection of local government.
4. No water drips constantly from the meat when the meat is drained and not bleed.
5. The smell does not smell fishy and does not smell sour.
6. Meat is still elastic and not rigid.
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