How to tell the difference between fresh meat and stale meat

1. From the color point of view: the skin of fresh pork is pure white, the fat is white, and the lean meat is red or light red, shiny; If the fat lacks luster, is pale gray, and the lean meat is slightly darker in color, it indicates that the pork has been left for a longer time and has less freshness; If the surface of the meat is gray or gray-green, and the fat is gray-green, it means that the meat has spoiled. 2. From the perspective of viscosity:

The surface of fresh pork is moist and oily to the touch, but not sticky; The surface of the meat is dry, and the mold is sticky for a long time; The surface is very dry, and it is spoiled pork that feels sticky when touched by hand. 3. From the point of view of elasticity: fresh pork has a certain elasticity and strength, and the depression recovers quickly after acupressure; Pork that is slightly less fresh has less elasticity, and the depression after acupressure recovers slowly and cannot be completely recovered. The depression after the acupressure of spoiled pork cannot be restored, leaving traces.

4. From the smell point of view: fresh pork has a normal pork smell; Pork that has been left out for a long time has a slight sour or ammonia taste; Spoiled pork has a distinct foul odor. 5. Judging from the broth:

Fresh pork broth, rich aroma, transparent and clear; The pork soup that is not too fresh has no aroma, is cloudy, and the fat is distributed on the surface in the form of small oil droplets, with a hala smell; The soup of spoiled pork is foul-smelling, cloudy, with flocculent matter or fragments in the soup and no oil droplets on the surface.

The inspection of meat is generally judged by sensory characteristics, chemistry, bacteria, etc., but the human sensory organs are quite sensitive, and the hygienic quality identified by the human sense of smell, sight, touch, and taste is of great practical significance. Identification of fresh meat: The surface of fresh meat has a layer of slightly dry epidermis, the muscle is uniform red, light red, shiny, the cut surface is slightly moist and non-sticky, and the meat juice is transparent; The flesh is tight and elastic, the depression is restored immediately after acupressure, and the fat is white.

Identification of spoiled meat: The surface of spoiled meat is excessively dry, and the muscles are dark and sometimes light green or gray; The cut surface is excessively moist and sticky, the juice is cloudy, the meat is soft and non-elastic, and there is a rancid smell on the surface and deep layer; The fat is dark gray. Identification of cysticercosis meat:

Cysticercosis is a parasitic disease that lives in pigs"Bean pork"It is very harmful to people. This parasite is mostly parasitic in skeletal muscles (lean meat) and in the heart and diaphragm. The sac is a sac that forms a small white translucent membrane the size of many rice grains in the lean meat, and the sac has a translucent fluid and a white punctate scolice.

Stick toilet paper or absorbent paper on the lean meat, press it tightly with your hands, remove it when the paper is wet, and light it with a match, if it can't burn, it means that the meat is filled with water. Identification of sick and dead meat: After death, the disintegration is the dead animal meat, because there is no bloodletting or less bloodletting, the meat is dark red, the muscle is cut and pressed with the back of the knife can be seen to be dark red blood congestion between the muscle capillaries, the cut surface is tofu-shaped, and contains more water.

Look at the color and luster of the meat, and smell the meat.

Look at the color and elasticity, the color of the fresh meat is lighter, and the elasticity is larger.

Fresh meat is blood red! What is not fresh is reddish and white!

If the meat is fatty, the fat thickness is full, and it is fresh meat.

<>1. Identification of fresh meat: the surface of fresh meat has a layer of slightly dry epidermis, the skin is bright and the meat is uniform red, light red, shiny, the cut surface is slightly moist and non-sticky, and the juice is transparent; The flesh is tight and elastic, and the depression recovers immediately after acupressure, and the fat is white.

2. Identification of spoiled meat: the surface of spoiled meat is too dry, and the muscles are dark, sometimes light green or gray; The cut surface is excessively moist and sticky, the juice is cloudy, the meat is soft and non-elastic, and there is a rancid smell on the surface and deep layer; The fat is dark gray.