How to distinguish fresh pork from spoiled pork

The surface of fresh meat has a slightly dry epidermis, the muscles are uniform red, light red, shiny, and the cut surface is slightly moist and non-sticky; The flesh is tight and elastic, and the depression is restored immediately after acupressure; The fat is white; The gravy is transparent.

The surface of spoiled meat is excessively dry, the muscles are dark and sometimes light green or gray, and the cut surface is excessively moist and sticky; The meat is soft and non-elastic, with a rancid smell on the surface and in the depths; The fat is dark gray; The gravy is cloudy.

Fresh pork refers to unfrozen meat that has passed the sanitary inspection after slaughtering and processing. The fat of fresh pork is white, shiny, sometimes muscle-red, soft and elastic. The broth is transparent and aromatic, and a large number of oil droplets gather on the surface of the soup, and the smell and taste of the fat are delicious.

The surface film of spoiled pork is extremely dry or sticky, gray or light green, sticky and mildewy, and the cut surface is also dark gray or light green, very sticky, and the meat juice is seriously cloudy. The fat surface of spoiled pork is filthy, mucus, mildew, pale green, and the fat tissue is very soft and has the smell of rancidity. The broth of spoiled pork is very cloudy, with flocculent slices of rotten meat floating in the soup, and there are almost no oil droplets on the surface of the soup, with a strong rancid smell of fat or a significant putrid smell.

When buying pork, how to distinguish whether the pork is fresh or not is the most concerned issue for the people. In fact, you can tell by just pressing with your fingers: the texture of fresh pork is tight and elastic, and the depression will heal immediately after pressing it with your fingers; Spoiled pork is seriously decomposed by itself, the tissue loses its original elasticity and decays to varying degrees, and the depression cannot be restored after pressing with the fingers, and sometimes the fingers can pierce the meat.

1 is to look at the epidermis.

Healthy pork has no marks on the skin; Dead pork often has purple bleeding spots on the skin, and even dark red diffuse bleeding, and some have red or yellow raised rashes.

2. Look at the smell.

Fresh pork has the normal smell of fresh pork; Spoiled pork has a bloody, rancid and other odors both on the surface and in the deep layers of the meat.

3 is to look at elasticity.

Fresh pork has a tight and elastic texture, and the depression will heal immediately after pressing it with your fingers; Spoiled pork is seriously decomposed by itself, the tissue loses its original elasticity and decays to varying degrees, and it is concave after pressing with the fingers, not only can it not be recovered, but sometimes the fingers can pierce the meat.

4 is to look at fat.

Fresh pork fat is white or milky white and shiny; The fat of dead pork has an abnormal color such as red, yellow or green.

5 is to look at the muscles.

The lean meat of healthy pigs is generally red or light red, with a bright luster, and very little liquid comes out; The color of the dead pork is red and purple, dull, and dark red blood juice oozes out when squeezed.

<>1. Poor elasticity: Fresh meat has a tight and elastic texture, and it will recover immediately after pressing the depression with your fingers. The longer it is stored, the protein in the meat will gradually be decomposed, the meat will lose its original elasticity, and the depression after finger pressure will not only not be completely restored, but will even leave traces.

2. Peculiar smell: Fresh meat has a normal meat taste, while spoiled meat will produce an obvious rancid smell due to the decomposition of proteins.

3. Darker color: Fresh pork is red or light red, and the fat is white. As the storage time is extended, the flesh color will gradually turn reddish-brown due to the dissipation of myoglobin.

The darker the color, the less edible it is. When the surface of the pork turns gray or gray-green, or even white or black spots, it can no longer be eaten.

4. Sticky surface: The appearance of fresh meat is slightly dry or moist, the cut surface is slightly moist, and it has an oily texture when touched by hand, but it is not sticky. After the meat is spoiled, it will cause the surface of the meat to become sticky and even stringy.

Fresh pork should be stored in the refrigerator immediately after buying home, if it is not eaten temporarily, it is best to freeze and store it to avoid pork spoilage.

Meat is best bought and eaten fresh, and meat bought at the farmer's market can be kept for 1 2 days in the refrigerator, while meat bought from the freezer of a large supermarket can be kept for 3 to 5 days. If the meat has been kept in the freezer, it can generally be stored for a year.

It is best to eat frozen pork at one time after thawing to avoid repeated thawing. Freezing pork is a guarantee that it will not spoil, but the longer it lasts, the worse the taste, so try to buy pork in small quantities as many times as possible.

Manifestations of spoilage of meat.

1. The color becomes darker. Fresh meat has a shiny surface and uniform color. With longer storage time, the flesh color will gradually turn reddish-brown due to the oxidation of myoglobin.

The darker the color, the less edible it is. And when the surface of the meat turns gray or gray-green, or even white or black spots appear, it means that the microorganisms have produced a large number of metabolites, and such meat cannot be eaten.

2. The surface is sticky. Fresh meat is slightly dry or moist on the outside, slightly moist on the cut surface, oily to the touch, but not sticky; After the meat is spoiled, due to the large number of microorganisms, sticky metabolites will be produced, causing the surface of the meat to be sticky and even stringy. Sticky meat is a sign of the beginning of spoilage.

3. Poor elasticity. Fresh meat is tight and elastic and heals immediately when you press the indentation with your fingers. The longer it is stored, the protein and fat in the meat will gradually be decomposed by enzymes, and the muscle fibers will be destroyed, so the meat will lose its original elasticity, and the depression after finger pressure will not only not be completely restored, but will even leave traces.

4. There is a peculiar smell. Fresh meat has a normal meat taste, while spoiled meat has an obvious rancid smell due to the decomposition of proteins, fats, and carbohydrates by microorganisms, which will produce various amines, indoles, acids, ketones and other substances.

The above content refers to People's Daily Online - 5 ways to simply judge whether the meat is spoiled.

People's Daily Online - How to eat pork safer.

The green seal on the pork represents that the pork has passed the inspection, and it is the pork that has passed the inspection and is of good quality, which is a round seal with the words "veterinarian certificate" and marked with the date.

Generally speaking, it is the male pork that is stamped with a blue stamp, while there is also a red stamped in life, and it is the female pork that is stamped with a red stamp.

If you don't find a veterinarian's certificate when the pork is just delivered, it is not recommended to buy this kind of pork, because the ** and health of the pork cannot be guaranteed.

Pork is the most consumed meat in daily life, and there is a certain skill in buying fresh pork:

1. Look at the elasticity of the meat

Generally speaking, fresh pork has a good elasticity, and when we press pork, if it can recover in a short time, it means that it is fresh pork.

2. Look at the feel:

Let's touch the surface of pork, if it is relatively dry and very neat, it means that it is fresh pork, if it is a sticky feeling, it is inferior pork.

3. Look at the color:

Generally speaking, the color of fresh pork is mostly bright red and shiny, which means that it is fresh pork, if the color is already dark red and looks dull, this kind of pork is not fresh pork.

Normal fresh lean meat is bright red or dark red in color, shiny, fatty, fatty, milky or pinkish-white. If the color of the pork is dark red and dull, it may be that the pig was not bled sufficiently during slaughter, and the possibility of dead pork cannot be ruled out.

Fresh pork is pale red or pale pink. The skin is white and shiny, and the fatty part of the epidermis is shiny white. Stale pork is gray or dark red, the cut surface is also dark gray or dark brown, and the fat part of the skin is dirty and pale green.

The dead pork is dark red or bloodstained, the fat is peach-colored, and the blood vessels on the meat cut surface can squeeze out dark red bruises.

To judge whether the pork is fresh or not, the first thing is the color of the roast pork. The skin of fresh pork is generally white, the pork part is mostly light red or bright red with a shiny surface, and the fat part is white and thick. The color of the meat that has been left for a longer time is dark red, the skin of the meat is not pure white, and the surface of the meat is not shiny.

The second is to smell the smell. Generally fresh pork has a fresh flavor because it has not been frozen, and if the frozen pork generally does not have a fresh aroma, they usually smell like ammonia. There are also some dead pork that smells of blood, and some even have a rancid smell and so on.

Pork with an unpleasant smell should never be purchased.

The third is the feel. You can press the surface of the pork by hand, generally the elasticity of fresh pork is better, and it will come back after pressing it down by hand, and there will be no pits. If you press it and can't come back, it will appear pitted, indicating that the pork is not fresh.

In addition, the surface of fresh pork is not sticky, so it is not sticky to your hands, and it will feel a little dry to the touch. Stale pork, or frozen pork, will have some water on the surface, which will be moist and sticky to the touch.

Fourth, look at the inspection seal. When buying pork in a bazaar or small market, check the relevant food inspections. Generally, there will be a seal on the pork that passes the inspection, so we must take a look at whether the pork has the seal of the quarantine department when purchasing, and the pork with the seal indicates that it has been quarantined by the quarantine department, and you can buy and eat it with confidence.

If there is an "X" shaped stamp on the pork, it means that the pork is forbidden and edible, is a "problematic" pork, and should never be purchased.

Relevant information: Article 10 of the "Regulations on the Administration of Pig Slaughtering" clearly requires that "pigs slaughtered in designated pig slaughterhouses (farms) shall be quarantined by animal health supervision institutions in accordance with the law, and shall be accompanied by a quarantine certificate". In addition, the "management regulations" also stipulate that in addition to passing the quarantine, pork also needs to go through quality inspection, and the pork that passes the quality inspection must also be "stamped with a meat quality inspection certificate seal or attached with a meat quality inspection mark".

Only pork that has undergone formal inspection and quarantine can be stamped with a quarantine certificate seal; If there is a substandard pork product, it needs to be processed according to the relevant process, and the sample will not enter the market at all.

Therefore, stamping on the pork is a kind of proof, and the pork that leaves the factory after the stamp is a pork that can be purchased with confidence that has passed the quarantine and quality inspection.

Whether the pork is fresh or not depends on the color. Fresh pork is bright red in color, while bad pork is darker. You can smell it, fresh pork smells smoother, and stale pork smells bad.