everyone should pay attention to observation in the future, and don't be deceived. It's not important to be deceived for money. What matters is everyone's health.
I'm here to teach you how to distinguish between good and bad pork::::: I hope it will help you.
fresh meat: the fat is white, the muscles are shiny, the red color is even, and the appearance is slightly dry or moist. The depression pressed on the lean meat with your fingers can be recovered immediately and has good elasticity.
Not-so-fresh meat: the fat is less shiny, the muscle color is slightly darker, the appearance is dry or sticky, the new cut surface is moist, the depression after finger pressing can be recovered immediately, the elasticity is poor, and it tastes slightly ammonia or sour.
Deteriorated meat: the fat loses its luster, turns grayish yellow or even green, the muscles are dark red, the section is moist, the elasticity basically disappears, and there is a rotten smell. In winter, when the temperature is low, you can't smell it. If you burn it by heating, the bad smell will be emitted.
Female pork: It is rough and fleshy, with thick muscle fibers and large cross-sectional particles. 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, which is commonly known as "hob meat".
Water-injected meat: the muscle color turns pale, or pale gray-red, some yellow, obviously swollen, and wet from the cross section. In the case of selling water-injected meat, there are wet and serious frozen pork rolls filled with water, and red blood ice with gray and translucent ice. After being cut open, broken ice cubes and ice residues can be splashed out by the wind, and there will be a lot of oozing blood after thawing. Cheap frozen meat rolls are mostly scraps of meat, often mixed with pathological waste, so be careful when buying.
Dead pork: The blood stasis is purple, the fat is gray-red, and the muscles are dark red. The blood vessels are full of black-red coagulated blood. When the large blood vessels inside the hind legs are cut, black-red blood clots can be squeezed out, and the suet can be peeled off. It can be seen that there is a black-purple capillary network on the peritoneum, and the kidney can be cut off to remove the kidney. It can be seen that the part turns green and smells rotten.
Cysticercus cellulosae: Cysticercus cellulosae parasitizes in the lean meat of pigs, showing vesicles ranging from rice grains to peas, with a white head like pomegranate seeds. Cysticercus can also be found in the heart, and eating this meat will make people get taeniasis.
Sick swine fever meat: There are bright red bleeding spots of different sizes on the whole skin of the sick pig, including the skin of the head and limbs, and there are small bleeding spots on the fat of the muscle. The lymph nodes of the whole body (commonly known as "meat dates") are all purple. Individual butchers often soak the sick meat of classical swine fever in clear water for one night, and then sell it on the market the next day. The appearance of this kind of meat looks different, and there are bleeding spots at first sight, but when the meat is cut open, the bleeding spots in fat and muscle are still obvious from the cross section.
4. how to identify water-injected pork?
a: because of the excess water contained in the injected pork, the muscle color turns pale or grayish red, and some of them are yellowish and swollen, and there will be tiny water drops when touched by hands. Through the plastic film, you can see that there are gray translucent ice and red blood ice in the frozen pork lean roll filled with water.
5. how to identify diseased pork?
A: There are dozens of diseases in pigs, so you can't eat dead pork. How to judge diseased pork in the market? Regular designated slaughterhouses have strict quarantine, and sick pork will not be listed. Some illegal butchers will sell sick pork. Therefore, when consumers buy pork, the first thing is to see whether it is the pork slaughtered in a regular designated slaughterhouse, and the second is to identify the pork by senses. The following are the characteristics of three common diseases of pork: cysticercosis, classical swine fever and erysipelas.
Pork cysticercosis: commonly known as pox pork. With naked eyes, you can see that there are pimples ranging in size from millet to pea (different growth periods) in pork. There is a white head in the sac fluid, just like pomegranate seeds.
Meat with classical swine fever: bleeding spots of different sizes can be seen on 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 dark red, and the renal anemia is light with bleeding spots.
Swine erysipelas-infected meat: rash-shaped, with square, diamond, round and non-plastic, protruding red rash on the skin of neck, back, chest, abdomen and even limbs. Septic, it can be seen that the whole body skin of the sick pig is purple. Severe swine erysipelas, the whole body fat is grayish red or grayish yellow, and the muscles are dark red.