Pigs fed with "Clenbuterol" illegally in feed have certain differences in meat color, shape and fat layer thickness after slaughter, which can generally be identified from the following four aspects:

(1) Look at the thickness of subcutaneous fat layer. The subcutaneous fat layer of "Clenbuterol" pigs is obviously thinner because of taking medicine, usually less than1cm; Normal pork will have a layer of fat between the cortex and lean meat, and the fat is about 1 to 2 cm thick. Therefore, you should be extra careful when you encounter pork with too thin and soft fat layer;

(2) Look at the color of pork. Pork containing lean meat is generally dark in color, especially lean meat is particularly bright red;

(3) Look at the degree of combination of meat and fat. If it is found that there is obvious separation between fat meat and lean meat, there is yellow liquid flowing out between lean meat and fat, which may contain "clenbuterol";

(4) Morphological identification. Healthy lean pig, with symmetrical carcass, strong muscles and flat back; After that, the buttocks are particularly large, and there are grooves in the back. Pork with loose fibers may have been fed with "lean meat"; In addition, if the pork is cut into two or three fingers wide, if the meat is soft and cannot stand on the chopping board, it is likely to contain "clenbuterol".

Watered pork:

Because this kind of meat contains excess water, the muscle color becomes pale, or light gray-red, and some are yellow, swollen and wet when viewed from the section. Cases of selling water-injected meat are generally wet and have serious water accumulation, indicating that butchers are always wiping with rags.

In addition, through the plastic film, we can see that there are gray translucent ice and red blood ice in the frozen pork roll filled with water. After cutting, you can see that there are broken ice and ice slag splashing out, and there will be a lot of oozing blood after the muscles are thawed. Cheap pork rolls are mostly scraps of meat, often mixed with pathological waste, so be careful when buying.

Not too fresh pork:

For example, pork has less fat, luster, slightly darker muscle color, dry or sticky appearance, wet new cut surface, poor elasticity and slightly ammonia or sour taste, indicating that pork has been stored for too long in non-storage state and is not fresh.

Deteriorated pork:

Fat loses its luster, becomes grayish yellow or even green, the muscles are dark red, the cut surface is wet, the elasticity basically disappears, and it has a rancid smell, which proves that pork has gone bad. In winter, the temperature is low and there is no smell. By heating, burning or boiling, it will give off a rotten smell.

Female pork:

Generally, female pork has a large carcass, rough skin, 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, commonly known as "hob meat".

Dead pork:

Blood stasis is purplish red, fat is grayish red, muscle blood is dark red, and blood vessels are full of dark red coagulated blood. By cutting off the great blood vessels inside the hind legs, black and red blood clots can be squeezed out; Stripping off the suet, you can see a layer of dark purple capillary network on the peritoneum; When the renal cyst is cut open and the kidney is taken out, it can be seen that some of it turns green and has a rotten smell.

Classical swine fever meat:

Classical swine fever (CSFV) is an acute infectious disease. There are bright red bleeding spots on the skin of the sick pig, and there are also some bleeding spots on the muscle and fat. The lymph nodes of the whole body are purple, and renal anemia is pale with bleeding spots. Individual butchers often soak the sick meat of classical swine fever in clear water overnight and sell it in the market the next day. This kind of meat is particularly white in appearance and has no bleeding spots. But when cutting meat, the bleeding points in fat and muscle are still obvious.

Swine erysipelas diseased meat:

Erysipelas is a zoonotic infectious disease, which is divided into two types: rash type and septicemia type. Erysipelas in the form of rash can be seen on the neck, back, chest and abdomen, and even on the skin of limbs. There are square, diamond and round red bruises, which are shapeless and protrude from the skin surface, commonly known as "eye-catching fire marks" and are generally easy to identify.

Septic swine erysipelas, the whole body skin is purple, and some chest, abdomen, head and limbs skin are purple, commonly known as "Dahongpao or Little Red robe". The lymph nodes of the whole body are swollen and red, and yellow liquid flows out after incision; Renal enlargement is often purple-black; Severe septic erysipelas, the body fat is grayish red or grayish yellow, and the muscles are dark red.

Pork cysticercosis meat:

Cysticercus cellulosae is the larva of Taenia solium, which is parasitic in the lean meat of pigs and is cystic. With the naked eye, there are vesicles the size of millet to pea, with a white head, just like pomegranate seeds. Cysticercosis is also seen in the heart. Eating this kind of meat can cause taeniasis. If people swallow eggs indirectly, they will also get cysticercosis, which is very harmful.

Harmful glands:

The thyroid gland is located under the trachea behind the throat of pigs, and it is brownish red, such as jujube, and sometimes it is left on the neck meat through slaughter and processing. The thyroid gland contains hormones and will not be destroyed when cooked. People can cause toxic diseases after eating by mistake, such as nausea, vomiting, diarrhea, dizziness, headache, chest tightness, muscle and joint pain, rapid heartbeat, sweating and so on. According to the regulations, meat must be removed from harmful glands before it can be sold in the market.