Why does pork turn pink when cooked?

It is possible that artificial colors are added to it in order to look good. Long-term consumption is harmful to human health. So when buying meat, you should be careful to discern it.

Normal pork should be brown when cooked. When buying meat, you must learn to "look, smell, ask, and cut", as follows:

1. It can be identified by looking at the color: the color of dead pork and sick pork is dark red, and the color of the meat is red or too dark. If it is dead pork, it will generally have a peculiar smell, so you should smell it before buying meat.

2. When buying meat, you have to ask more, ask if the meat comes from **, quarantine certificate.

Do you have? 3. Cut, that is, touch, this is also very important. The incision of the ribs is flat and can be felt by hand. The meat of sick pork and dead pork is relatively coarse, and the fiber of the meat is very thick, which is also easy to detect.

In addition, the reason why "red meat" is red may be because of the iron element it contains.

It's ferric iron – it takes on the bright red color of blood. And in the process of boiling, if there is no nitrite.

The ferric iron may turn into other forms of iron, so the normally cooked "red meat" will appear grayish-white; However, if nitrite is added during the boiling process, a considerable part of the above-mentioned trivalent iron will remain stable, so even if the corresponding meat is fully cooked, its color will still show the color of ferric iron, of course, at this time, the amount of ferric iron must be reduced for some reason, so this cooked meat will not show bright red, but will show a lighter red, that is, pink.

It will not be pink after cooking, I bought meat with tenderizer once, the color is pink, and it tastes weird, if you don't feel this way, it should be artificially added with pigments, in order to look good, no matter what, these things are not good for the human body, try not to eat it, and pay more attention to distinguishing when buying meat in the future.

The pork is pink when cooked, and there are several possibilities for this to happen.

The first possibility is the "black-bone pig", which is a sick pig that should not be eaten;

The second possibility is that some unscrupulous traders deliberately mix sick pigs and dead pigs with pork that has passed the quarantine and sell them, so that ordinary consumers cannot carefully identify them.

1. Pork is one of the main domestic animals.

1. Meat of domestic pigs of the pig family. It is rich in protein, fat, carbohydrates, calcium, iron, phosphorus and other components. Pork is the main non-staple food in daily life, which has the functions of replenishing deficiency and strengthening the body, nourishing yin and moisturizing dryness, and enriching the skin and skin.

Those who are weak after illness, have postpartum blood deficiency, and have a yellow face can be used as nutritional tonic products.

2. Pork is one of the important animal foods on people's tables. Because pork fiber is softer and less connective tissue, muscle tissue contains more intermuscular fat, so the meat tastes particularly delicious after cooking and processing.

The pork is still pink after cooking because nitrite is added.

A small number of unscrupulous operators use sick and dead pork to soak and bleach, then add a large amount of nitrite, and finally process it to achieve the color effect of normal meat products; There are also bacon with a large amount of nitrite added as long as it is smoked overnight, it can achieve the color and hardness of normal smoking for more than ten days, and it is "exceptionally bright".

Nitrite is a commonly used food additive in countries around the world. Because it can combine with myoglobin in meat to form nitroso myorubin, maintain a good appearance, and has strong reducibility, it has a certain preservative effect, so it is often used as a color protection agent and preservative to be added to some processed foods. Because acute nitrite poisoning causes methemoglobinemia, chronic poisoning has a teratogenic and carcinogenic risk, so the dosage must be strictly controlled.

Standards for the use of sodium nitrite in food:

China's "Standards for the Use of Food Additives" stipulates that sodium nitrite and potassium nitrite can be used as color protectors and preservatives in food processing. The scope of use and the amount of use are: cured bacon products (such as banine, bacon, duck, Chinese ham, sausage), sauce and marinated meat products, smoked, roasted, roasted meat, fried meat, meat sausages, fermented meat products grams kilograms, residues 30 mg kilograms (in terms of sodium nitrite, the same below);

canned meat kg and residue 50 mg kg; Western ham (smoked, smoked, steamed ham) gram kg, residue 70 mg kg.

The high nitrate content in vegetables is mainly caused by excessive application of nitrogen fertilizer. If there is too much nitrogen fertilizer, the part that is not absorbed and utilized by the vegetables will be stored in the form of nitrates.

The above content refers to People's Daily Online-Why does food contain nitrite.

First, the meat may have been frozen for a longer period of time. Clause.

Second, the position of the meat may be different

It's undercooked, or it's not good.

Normal.

The pork fat is pale pink and normal, the fresh pork fat is white and has no yellow spots, and the muscles are uniformly red and shiny. The surface of the meat is slightly dry or slightly moist. It smells tasteless, and has no ammonia or urine odor, and has the normal smell of fresh meat.

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. The old female pork has a bad taste and is not easy to cook, its skin is thick, there are many folds, the hair follicles are thick, it is grayish-white, there is no luster, and the lean part is dark red.

Pork precautions.

Pig's thyroid gland can not be eaten: usually when we eat pork, we must pay attention to the pig's thyroid is inedible, the pig's thyroid gland is its most important endocrine gland, will secrete some thyroxine, this substance into the human body, will cause poisoning, will make people vomit and convulsions and palpitations and other adverse symptoms, harmful to health.

The adrenal glands of pigs can not be eaten: the adrenal glands and diseased lymph nodes on the body of pigs can not be eaten, because these parts are very toxic, and people will have acute poisoning regression after eating, and in severe cases, it will make people coma and even life-threatening.

The pork is not pink when cooked, and it should be brown after cooking.

The pork is pink when cooked, and there are two possibilities for this to happen:

The first possibility is the "black-bone pig", which is a sick pig that should not be eaten;

The second possibility is that some unscrupulous traders deliberately mix sick pigs and dead pigs with pork after quarantine, which is impossible for ordinary consumers to carefully identify.

Cooking tips for pork:

1. Pork should not be soaked in water for a long time.

2. Pork should be cut obliquely, the meat quality of pork is relatively thin, the tendon is less, and the oblique cut can make it not broken, and it will not be stuffed with teeth.

3. Pork is generally cleaned with cold water, not hot water, which will pyrolyze the myolytic protein in pork and affect the taste of food.

4. There are sometimes parasites in pork, and when eaten raw or incomplete, hookworms may be parasitic in the liver or brain, so pork should be cooked.

5. It is not advisable to drink a large amount of tea after eating pork, because the tannic acid of tea will synthesize astringent tannic acid protein with protein, which slows down intestinal peristalsis and affects digestion.

The boiled pork is still pink, and nitrite has been added, so it is not edible.

In the 19th century, people realized that nitrite produced by nitrate under the action of nitrate-reducing bacteria is the active agent to maintain the flavor and color of food, and began to use nitrite as a food additive. In the early 20th century, the United States** also allowed nitrite as a meat additive for the first time.

Grilled meats, marinades, stewed vegetables, and much more are still used quietly. Just seeing the pink color is enough proof that nitrite has been added. Therefore, for the sake of safety, it is best not to buy red cooked food if you find it, and you can report it to the health department if you are not at ease.

Summary. Pork turns pink when cooked, and it is possible that artificial colors are added to it to make it look good. Long-term consumption is harmful to human health. So when buying meat, you should be careful to discern it.

Normal pork should be brown when cooked.

Why does pork turn pink when cooked?

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The pork will turn pink when cooked, and it is possible that artificial colors are added to it, in order to look good. Long-term consumption is harmful to human health. Therefore, when buying meat, you should carefully discern it. Normal pork should be brown when cooked.

The first possibility is the "black-bone pig", which is a sick pig that should not be eaten; The second type of Keqiao can be that some unscrupulous traders deliberately mix sick pigs and dead pigs with pork after passing quarantine and sell them, and ordinary consumers cannot carefully distinguish between them and their disadvantages. Bi Hao.