Methods to identify normal pork and diseased pork:

1. Fresh meat: the fat is white, the muscles are shiny, the red color is uniform, the appearance is slightly dry or slightly moist, and the lean meat is pressed with your fingers. The dents on the meat can be restored immediately, with good elasticity and a normal smell unique to fresh pork.

2. Meat that is not too fresh: the fat is less shiny, the muscle color is slightly lighter, the surface is dry or a little sticky, the new cut surface is moist, the depression after acupressure cannot be recovered immediately, the elasticity is poor, and there is a slight ammonia. Taste or sourness.

3. Deteriorated meat: The fat loses its luster, turns yellowish or even green, the muscle is dark red and the cut surface is moist, the elasticity basically disappears, and a putrid smell emanates. In winter, the temperature is low and the smell cannot be smelled. By heating or boiling, the smell of deterioration and putrefaction will be emitted.

4. Water-injected meat: This kind of meat contains excess water, which causes the muscle color to become lighter, or appear light gray-red, some are yellowish, appear swollen, and look wet from the cut surface. The butcher table where water-injected meat is sold is wet, and there is serious water accumulation. It can be seen that the butcher is wiping it with a rag at any time.

5. In the water-filled frozen pork lean meat rolls, you can see through the plastic film that there is gray-white translucent ice and red blood ice inside; after cutting it open, you can see broken ice cubes and ice slag splashing out. After the muscles are thawed, there will be a lot of blood seeping out. Cheap pork rolls are mostly leftovers from meat cuts, mixed with diseased waste, so be careful when purchasing.

6. Dead pork: The blood stasis all over the body is purple-red, the fat is red, the muscle blood is dark red, and the blood vessels are filled with black-red coagulated blood. Cut the large blood vessels inside the hind legs and squeeze them out. When black-red thrombi appear, peel off the suet and you will see a black-purple capillary network on the peritoneum. Cut open the renal cyst and take out the kidney, and you will see local greening and a smell of putrefaction.

7. Pig feces worm meat: It is the larvae of hookworm, which is parasitic in the lean meat of pigs in the form of vesicles. With the naked eye, there are vesicles ranging from the size of millet grains to peas, with a white scolex in them, like pomegranate seeds. Cystozoa are also found in the heart. Eating the cyst meat will make people sick. If people swallow it indirectly Insect eggs can also cause parasitic disease, with serious consequences.

8. Swine fever meat: There are bright red bleeding spots of different sizes on the skin of the sick pigs, including the skin of the head and limbs, and there are also small bleeding spots in the muscles and fat. The lymph nodes all over the body, commonly known as ‘rouzao’, are all purple, and the kidneys are anemic and pale in color, with bleeding spots. Individual butchers often soak swine fever-infected meat in water overnight and put it on the market the next day. This kind of meat looks particularly white on the outside with no bleeding spots. But when the meat is cut open, the cross-section shows bleeding spots in the fat and muscles. Still obvious.

9. Swine erysipelas disease: bruise type, square, rhombus, round and unshaped red bruises that protrude from the skin surface can be seen on the neck, back, chest and abdomen, and even on the skin of the limbs. block, commonly known as "fire seal".

10. In septicemic swine erysipelas, the skin all over the body is purple-red, and in some cases the skin on the chest, abdomen, head and limbs is purple-red. It is commonly known as "Dahongpao or Xiaohongpao". Lymph nodes all over the body were swollen and red, and yellow fluid was seen flowing out after incision. The kidneys are enlarged and often purple-black in color. In severe cases of septicemia, the fat all over the body is gray-red or yellowish, and the muscles are dark red.

11. Harmful glands: The thyroid gland is located behind the pig’s throat and under the trachea. It is brown-red in color, like a jujube, and is sometimes left on the neck meat after slaughter. The thyroid gland contains hormones that are not destroyed by cooking. Ingestion by humans can cause toxic diseases, such as nausea, vomiting, diarrhea, dizziness, headache, chest tightness, muscle and joint pain, fast heartbeat, excessive sweating, etc.