When checking for meats, what characteristic indicates good quality?

The characteristic of bright red color and firm flesh indicates good quality in meats because these attributes reflect freshness and proper handling. Fresh meat typically exhibits a bright, vibrant red hue, which is often a result of exposure to oxygen, particularly in beef. This coloration suggests that the meat is not only fresh but also has been stored properly, maintaining its aesthetic appeal.

Firm flesh is another critical indicator of quality; it implies that the meat has been well-preserved and has not begun to break down or deteriorate. When meat is fresh, it retains its structure and resilience, providing both texture and flavor when cooked.

In contrast, other options indicate signs of deterioration or spoilage. A musty smell and soft or dull coloration suggest that the meat may not be fresh, potentially indicating microbial growth or poor storage conditions, which could pose health risks. Therefore, bright red color and firm flesh are essential characteristics to look for when assessing meat quality.