Everyone should pay attention to observation in the future and don't be deceived. It's not important to be cheated for money. What matters is everyone's health.
Here I teach you how to tell the difference between good and bad pork:::: I hope it will help you.
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 by fingers on lean meat can be recovered immediately, with good elasticity.
Not so fresh meat: the fat is not so shiny, the muscle color is slightly darker, the appearance is dry or sticky, the new cut surface is moist, the depression can be recovered immediately after finger pressing, the elasticity is poor, and it tastes slightly ammonia or sour.
Deteriorated meat: The fat loses its luster, turns to grayish yellow or even green, the muscles are dark red, the cut surface is moist, the elasticity basically disappears, and there is a rotten smell. You can't smell it when the temperature is low in winter. If heated and burned, it will give off an unpleasant smell.
Female pork: this is coarse meat, 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".
Water-injected meat: the muscle color becomes pale, or light gray-red, some yellow, obviously swollen, and wet from the cross section. There are wet and serious frozen pork rolls filled with water, red blood ice and gray translucent ice. After being cut, broken ice and ice residue will be splashed out by the wind, and there will be a lot of oozing blood after thawing. Cheap frozen meat rolls are mostly minced meat, often mixed with pathological waste, so be careful when buying.
Dead pork: blood stasis purple, fat gray-red, muscle dark red. Blood vessels are filled with dark red coagulated blood. After cutting off the large blood vessels inside the hind legs, you can squeeze out dark red blood clots and peel off the suet. You can see a dark purple capillary network on the peritoneum. After cutting the renal capsule, you can see that the kidney turns green locally and has a rotten smell.
Pork cysticercosis: Cysticercosis is parasitic in the lean meat of pigs and is vesicular. Visually, there are vesicles the size of rice grains to peas, with a white head, just like pomegranate seeds. Cysticercosis is also seen in the heart. Eating this kind of meat can cause taeniasis.
Swine fever diseased 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 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 sell it in the market the next day. The appearance of this kind of meat looks different. At first glance, there are bleeding points, but when the meat is cut, the bleeding points in fat and muscle are still obvious from the cross section.
4. How to identify water-injected pork?
Answer: Water-injected meat, because it contains excess water, turns pale or grayish red in color, and some of it is yellow and looks 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.
5. How to identify sick pork?
A: Pigs have dozens of diseases and can't eat dead pork. 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.