Fresh pork injected with water: the muscle color is light and dull, the muscle fibers are swollen, and blood can be seen oozing from the cut surface; After finger pressing, the depression recovered slowly, and liquid could be seen flowing out from the cut surface when pressing; Compared with normal fresh pork, it tastes light or bloody.
Normal frozen pork: the muscle appearance is uniform red, with no ice or only a small amount of blood ice. After incision, the ice crystals between muscles are fine; After thawing, the muscles are shiny, red or slightly black, white in fat, firm and tough in meat, and the recovery of shiatsu depression is slow; The appearance is moist, there is a small amount of exudate on the cut surface, and it does not stick to hands.
Deteriorated meat: Deteriorated pork is dull, its fat is dull and dark or grayish green, and its muscles are dark red; The surface of the meat is dry or sticky, the elasticity of the meat is low, the traces after finger pressing can not disappear, and there is a rotten smell.
Female pork: generally, the carcass is large, the skin is rough, the muscle fiber is thick, and the particles in the cross section are large. Postpartum sows have thicker skin, less subcutaneous fat, more lean meat, hard and brittle bones, developed mammary glands and more connective tissue in abdominal muscles, so they are tough when cutting.
Classical swine fever meat: the whole body skin of sick pigs has bright red bleeding spots and purple lymph nodes. Individual butchers often soak sick swine fever meat in clear water for one night and then put it on the market the next day. This kind of meat looks particularly white and has no bleeding point, but when the meat is cut, the bleeding points in fat and muscle are still obvious from the cross section.
The quality of different parts of pork is different, and the way and taste of eating are also different. Of course, its price is also different. According to the grade: tenderloin is super grade; The spine and hind legs belong to the first class; Front legs, five flowers are secondary; The rest of the blood is neck, breast, front elbow, back elbow and so on. Belongs to the third grade.
Neck meat is commonly known as gutter meat. This kind of meat is fat and thin, and the meat is old and of poor quality. Generally, only stuffing can be made. In fact, the meat in the front row is more suitable for stuffing. This part of the meat is located on the back of the pig, close to the neck meat. Thin with fat, tender with tender, suitable for making rice flour meat. The most suitable filling is the sandwich meat, which is located in the upper part of the front leg. This part of the meat is old and absorbent, especially suitable for stuffing and meatballs. There is a row of ribs in this part, called Xiao ribs, which are suitable for making sweet and sour ribs, salt and pepper ribs or ribs soup.
Tenderloin is lean meat connected with big ribs under the spine. This kind of meat is characterized by no tendons and tender meat, which can be sliced, shredded and diced, and is most suitable for frying, sliding, frying and exploding.
Pork belly is the meat without ribs. This kind of meat consists of a layer of fat meat and a layer of lean meat, which is very suitable for braising and stewing.
Breast meat, also known as afternoon flower, is located in the lower abdomen of ribs. It has many connective tissues, all of which are vesicular fat, and the meat quality is poor, so it is only suitable for boiling oil.
Buttock tip meat and billiard meat are located above the buttocks, both of which are lean meat. Marble meat is located on the hind legs, and it is also thin and tender. Both kinds of meat can replace tenderloin.
Sitting gluteal meat is the gluteal meat located above the hind legs and below the gluteal apex. They are all lean meat, but the meat is old and the fiber is very long. Can only be made into cook the meat or boiled pork.
The hind hoof, also called the hind elbow, is the part cut from the epiphysis. Its quality is better than the front hoof, and it can be braised or stewed.
Because pork on the market is sold by parts, consumers don't have to identify it themselves, but knowing its characteristics will help us cook.
When buying pork, we should pay more attention to whether the meat is fresh. Fresh pork has a shiny surface, bright red meat color and white or yellowish oil. Touch with your hands, it is elastic, slightly moist without touching your hands, and there is no odor. If the meat is dark, the oil is turbid, the surface is sticky, inelastic and smelly, it means that the meat is not fresh.
In addition to paying attention to freshness, it depends on whether the meat is sick pork. For example, pigs with erysipelas have swollen lymph nodes and are as red as cherries; Pig suffering from classical swine fever, intramuscular lymph node bleeding; In pigs with septicemia, the lymph nodes in their meat are dark red, bleeding and swollen; Pigs with cysticercosis have white transparent blisters the size of soybeans in their meat.
In fact, before pork is sold, the "three glands", namely thyroid gland, adrenal gland and lymph nodes, should be removed. So if you find these in pork, you'd better not buy them. In particular, lymph nodes all over pigs are often difficult to remove. Lymph nodes are "guardians" against germs, and there are many bacteria or viruses in them. Eating this kind of lymph node meat that is not removed (commonly known as "flower meat") is easy to induce diseases. The best solution is to go to a reputable store to buy pork.