And also look at the color. The color of the good pork www.biquge.info pen ~ fun ~ pavilion is light red or bright red, and the color of unsafe pork is often dark red or purple.

The thickness of the fat layer of the pig is suitable (generally about 33% of the total) and it is white, without yellow fat color, and the one with the inspection seal on the meat corpse is healthy pork. In addition, it can also be identified by boiling, the bad pork is put in the pot and boiled with a lot of water, there is no fresh flavor of pork, there is no thin fat layer in the soup, and then the meat is very hard and the muscle fibers are thick when you bite into the mouth.

The skin of fresh pork is milky white, and the fat is white and shiny. The muscles are uniformly red, the surface is slightly dry or slightly wet, but not sticky, the elasticity is good, the acupressure depression is immediately restored, and it has the inherent fresh and fragrant smell of pork. Normal frozen meat has a firm feeling, and the muscle color, odor, and water content are normal and odorless after thawing.

The inferior meat caused by feed has the smell of waste water or medicine; Pathology caused by grease, fecal odor, putrefin, strange sweetness and other odors. Breeding male and female sows have red muscles, more connective tissue, greater toughness, not easy to cook or fried, and have a poor taste.

The water-injected meat is grayish-white or light gray and light green, and there is water oozing out on the surface of the meat, and the fingers do not stick to the surface of the meat. After the frozen pork is thawed, a large amount of pale red blood flows out.

The skin of the dead pork carcass is purple-red, the fat is gray-red, and the blood vessels have black clots, and the smell varies depending on the length of death.

Pour water into the meat

The surface of the meat is swollen, shiny, and very moist. The connective tissue (reticular tissue) is blister-like. Fresh incisions have small droplets of water seeping out. If the skin of the incision is attached, a pool of blood will seep out. Normal meat is tested with paper, which is oily and flammable; Stick the paper on the water-filled meat, the paper is wet and does not burn easily.

……

Spoiled meat has a dry black hard membrane or mucus on the outside, sticky hands, and sometimes even a mold layer. The cut surface is dark and moist, slightly sticky, with reduced elasticity and cloudy gravy. The fat is dull and dull, sometimes moldy, and smells of hala oil. The tendons are slightly softened, dull, and white or pale gray in color. Slightly spoiled meat. It must be processed at the prescribed high temperature before being edible, and heavily spoiled meat should be used for industrial use or destroyed.

Rice pork is a meat with cysts, which are the larvae of the green worm. The most obvious feature of rice pork is that there are oval-shaped, milky-white, translucent blisters in the lean meat, which vary in size, and from the outside, the meat looks like rice grains are sandwiched between them.

Male pork because the boar contains ** ketone and other hormones, so the male pork often emits a fishy smell. The boundary between the skin and the subcutaneous fat is not clear, the subcutaneous fat is thin and the particles are coarse, and the subcutaneous fat of the lower abdomen is cut open, and obvious network capillaries can be seen. The pores are coarse and thin, and the skin is pale white or dark. Muscular. Muscle fibers, especially the hips and shoulder and neck muscles, are dark red. Matteless. Castrated skin is sometimes seen on both sides of the midline of the posterior gluteal line.

The skin tissue structure of female pork is loose. The hair is coarse and whitish, thicker and harder, and the skin on the neck and lower abdomen is wrinkled, and if it is slaughtered for a long time, the skin will dry out more significantly and lose its elasticity. The skin and subcutaneous fat are not tightly combined, and there is a thin layer of fat between the two that is pink, the so-called "red line". Due to the thin subcutaneous fat, it appears muscular and often brick-red. **Large, long and oily, conical-shaped, with mammary glands on both sides**, and the gray-white mammary glands can be seen deep into the fat layer when incised, similar to honeycomb, **The surrounding pores are large and sparse. The ribs are generally flat and wide, the periosteum is pale yellow, the ribs of old sows are prominently raised, and the ribs of normal pigs are blue-red.

Jaundice: The increased concentration of bilirubin in the blood makes the skin, mucous membranes, fat, muscles, and parenchymal organs of the animal appear yellow, which is called "jaundice". The longer this type of flesh is placed, the darker the yellow color becomes. Pay attention to distinguish it from yellow fat meat during the inspection, yellow fat meat is due to the fact that the animal ate a special kind of feed containing carotene before death, and the fat or shallow muscle is light yellow after slaughter, which is non-pathological, and the yellow color can gradually fade with the extension of the time of the flesh.

Sick meat is usually slaughtered in a hurry, and the flesh is obviously incomplete in bloodletting. The muscles are dark or dark red, visible in the dark red blood infiltration zone. Fat and connective tissue, thoracic and subperitoneal blood vessels are exposed, there is residual blood inside, and dark red blood droplets are overflowing from acupressure; Adipose tissue is stained pale rose-red. Slaughtering knives of sick animal meat. Generally, there is no valgus, and the tissues around the incision are slightly impregnated with blood, and the bone marrow is red stained. Lymphadenopathy is swollen with dark red color or other corresponding pathological changes.

Eating dead meat from pork, which has died, poisoned, or of unknown cause, can cause food poisoning or cause zoonotic diseases. The identification method is that the blood of dead pork is usually not clean, has a dark red appearance, and has purple bruises in the capillaries between the muscles.

It is generally characterized by extreme phlebotomy, with straight, smooth cutting lines, no shrinkage and blood imaging. The flesh is black-red with a purple basket, the cut surface is infiltrated with black rainbow-colored blood and blood droplets, the tube is filled with blood, and there is no fluctuating acupressure. The subperitoneal blood vessels are distended, and the surface is purplish-red and fat-red. The slaughtering knife edge of dead animal meat is not turned outward, the cutting surface is flat and smooth, and there is no blood infiltration around the knife edge. The bone marrow is dark red. The subcutaneous tissue, muscle, and serous membrane on one side of the flesh showed obvious falling bruises, and the blood-infiltrated tissues were large purple-red, and there were bruised spots on the skin of the lateral lying area. Lymphadenopathy is swollen and purplish-red or has other pathological changes.

……

And the fresh pork muscle is evenly red. Glossy, fat white. The appearance is slightly dry or slightly moist, and it is not sticky to the hands. The depression resolves immediately after acupressure. It has the normal smell of fresh pork. The broth is clear and the fat clumps on the surface. has a fragrance; The skin mesh of the sub-fresh pork is slightly darker, and the fat lacks luster. The appearance is dry or sticky, and the new cut surface is wet. The depression after acupressure recovers or does not recover completely. It has an ammonia or sour taste. The broth is slightly cloudy, and the fat floats on the surface in small grains, without umami.

Fresh pork has a tight flesh, good elasticity and thin skin. It is plump, snow-white, and shiny. The lean part is pale reddish, shiny, and not sticky. Stale meat is dull, dark red, green and gray on the cut surface, the meat is soft, inelastic, sticky, and smells unpleasant. Severely spoiled meat has a foul smell and should not be purchased or eaten. [5]

Cooking tips for pork edit

Pork should not be soaked in water for a long time; Pork should be cut obliquely, the meat quality of pork is relatively fine, less tendons, obliquely cut, so that it is not broken, and it does not stuff teeth when eaten; Pork is generally washed with cold water, not hot water, which will pyrolyze the myolytic protein in pork and affect the taste of eating;

There are sometimes parasites in pork, and when eaten raw or incomplete, hookworms may be parasitic in the liver or brain, and pork should be cooked at will;

After eating pork, it is not advisable to drink a large amount of tea, because the tannic acid of tea will synthesize astringent tannic acid protein with protein, which slows down intestinal peristalsis and affects consumption