When buying pig's trotters, we often don't know whether to buy the front hoof or the back hoof, and some even can't tell the front hoof from the back hoof. So what's the difference between the front hoof and the back hoof of a pig's trotter? Is it better to buy the front hoof or the back hoof?

If we simply distinguish from the appearance, the pig's front hoof is straight, while the pig's back hoof is curved. You can distinguish it from this when you buy it.

Nutritionally, there is not much difference between the front hoof and the back hoof of pig's trotters, and they are also rich in protein, fat, vitamins and minerals. , and has the function of strengthening muscles and bones.

From the characteristics, the pig's front hoof has more meat and less bones; Pig's hind hoof is meaty and bony.

The difference in meat and bone distribution of pig's trotters also provides a great basis for us to buy front hoofs or back hoofs. If you plan to eat meat, you can consider the front hoof; If it's stewed, it must be the hind hoof!

Second, the selection method of pork

1, first look at the color.

Good pork is reddish or bright red, and unsafe pork is often dark red or purple. The thickness of pig fat layer is suitable (generally accounting for about 33% of the total), clean and white, without yellow color. Healthy pork has an inspection stamp on its carcass. In addition, it can also be identified by cooking. Bad pork in the pot contains a lot of water, without the fragrance of pork, and there is no thin fat layer in the soup. It's hard to bite the meat with your mouth, and the muscle fibers are thick.

The fresh pigskin is milky white, and the fat is white and shiny. The muscles are evenly red, the surface is slightly dry or wet, but it does not stick to the hands, and the elasticity is good. The shiatsu depression immediately recovers, and it has the inherent fresh and fragrant smell of pork. Normal frozen meat is firm. After thawing, the color, smell and water content of muscle are normal, and there is no peculiar smell.

2. Smell recognition

Fresh pork smells normal; Sub-fresh pork can smell slightly ammonia, sour or sour mildew on the surface, but there is no such smell in the deep layer of meat. Deteriorated pork has blood smell, excrement smell, urine smell, putrefaction smell and peculiar smell both on the surface and in the deep.

3. How to judge whether pork is fresh?

Fresh meat: the fat is white, the muscles are shiny, the red is even, the appearance is slightly dry or slightly wet, and the depression pressed on the lean meat with your fingers can be recovered immediately, with good elasticity and the unique fragrance of fresh pork.

Stale meat: the fat is less shiny, the muscle color is slightly darker, the appearance is dry or sticky, the new section is wet, the depression can not be recovered immediately after finger pressing, the elasticity is poor, and it tastes slightly ammonia or sour.

4. Elastic identification

Fresh pork will recover immediately after being pressed with your fingers, and the meat surface has no sticky feeling. Deteriorated pork can't be recovered after being pressed with your fingers. Sometimes your fingers can pierce the meat and your hands feel obvious mucus.

5. Clever knowledge of water-injected pork

Take 1 piece of ordinary soft paper, stick to lean meat, and take it out after 1 minute. Because normal meat does not contain free water, soft paper is not wet, only greasy, easy to remove and not easy to rot; However, the water-injected meat contains free water, and the paper quickly becomes wet and easy to be exposed.

In addition, you can also touch lean meat with your hands. Normal pork should feel sticky, because the body fluids of pork are sticky. Water-injected meat is not sticky because it dilutes body fluids. Moreover, the appearance of normal pork is dry, the lean tissue is tight and the color is slightly black. On the other hand, the surface of injected pork looks watery and shiny, and the lean tissue is loose and light in color.

6. Does it contain clenbuterol?

The simple way to identify whether pork has lean meat is to see whether pork has fat oil. If the pork under the beer is lean meat without fat oil, it is likely to contain lean meat. On the other hand, pork with lean meat is bright red in color, with clear boundaries between fat meat and lean meat, and the meat on both sides of the spine is slightly sunken.

7. How to identify sick pork?

There are dozens of zoonoses in pigs, so dead pork is inedible. How to judge the sick pork in the market? Regular designated slaughterhouses are strictly quarantined, and sick pork will not be listed. Some illegal butchers will sell sick pork. Therefore, when consumers buy pork, they should first look at whether it is the pork slaughtered in a regular designated slaughterhouse, and then identify the pork through the senses. The following are the characteristics of three common diseases of pork: cysticercosis, classical swine fever and erysipelas.

Cysticercosis: commonly known as pox pork, there are papules ranging in size from millet to pea (different growth stages) in pork. There is a white head in the sac fluid, just like pomegranate seeds.

Meat of classical swine fever: bleeding spots of different sizes can be seen in the whole body skin, including the skin of the head and limbs, and there are also bleeding spots in the muscles. The lymph nodes of the whole body (commonly known as "meat dates") are black and red, with mild renal anemia and bleeding spots.

Erysipelas: The skin is in the form of a red rash, with square, diamond, round, plastic and red rashes protruding on the skin surface of neck, back, chest, abdomen and even limbs. Septic toxicity shows that the skin of sick pigs is purple. Severe erysipelas, the body fat is grayish red or grayish yellow, and the muscles are dark red.