1, 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.

2. How to identify water-injected pork?

Water-injected meat, because it contains excess water, becomes pale or grayish red in color, and some are yellow and swollen. Touch it with your hands, and there will be tiny water droplets. Through the plastic film, you can see that there are gray translucent ice and red blood ice in the frozen pork rolls filled with water.

3. 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.

4. How to identify female pork?

Sows generally have large carcasses, rough skin, thick muscle fibers and large cross-sectional particles. Postpartum sows have thick skin, less subcutaneous fat and more lean meat. Bone arrow is hard and brittle, breast is developed, and there are many connective tissues in abdominal muscles, so it has great toughness when cutting, commonly known as "hob meat".

5. How to identify lean pork?

The easiest way to identify whether pork contains lean meat is (1) to see if pork has fat (lard). If pork is lean under the skin or has only a small amount of fat, pork may contain lean meat; (2) Lean meat fed with lean meat essence is especially bright red in appearance and loose in fiber, and sometimes a small amount of "sweat" oozes from the surface of the meat, while generally healthy lean meat is red, with good elasticity and no "sweat" on the meat; (3) Be sure to check whether the pork has a health and quarantine certificate when purchasing.

6. How to identify water-injected beef?

From the appearance alone, beef looks tender and better. But if you look closely, you will find that there will be water on the beef, and if you touch it with your hands, you will feel more water on your palm. If you stick it on dry paper, the paper will be soaked soon.