How do you tell the difference between good pork and bad pork?

When buying pork, press it with your hand If it is sticky, and it is quick to reply, elastic, and the meat is pink, it proves that it is fresh and not watery. If it's too bright red, it may be that the blood hasn't been drained. The meat that comes out of this way will be dark and black.

Look at the texture again, don't choose those with rough textures. Female pork generally has a foul smell and is old. However, the pigs from the general slaughterhouse will not have sows, and if you buy female pork, it is very likely to be private slaughtered meat.

If you want to buy the kind of meat with a thin skin, it is easy to be thick because the female pork is not good, and when you buy it, you have to press the meat with your hand to see if it can be quickly restored, if it can prove that it is fresh, if not, it will be a while.

Fresh pork** is milky white, and the fat is white and shiny. The muscles are uniformly red, the surface is slightly dry or slightly wet, but not sticky, the elasticity is good, the acupressure depression is immediately restored, and it has the inherent fresh and fragrant smell of pork. Normal frozen meat has a firm feeling, and the muscle color, odor, and water content are normal and odorless after thawing.

The inferior meat caused by feed has the smell of waste water or medicine; Pathology caused by grease, fecal odor, putrefin, strange sweetness and other odors. Breeding male and female sows have red muscles, more connective tissue, greater toughness, not easy to cook or fried, and have a poor taste.

The water-injected meat is grayish-white or light gray and light green, and there is water oozing out on the surface of the meat, and the fingers touch the surface of the meat without sticking to the hands. After the frozen pork is thawed, a large amount of pale red blood flows out.

The dead pork carcass ** is purple-red, the fat is gray-red, and the blood vessels have black clots, and the smell is different due to the length of death.

Pork is the meat I usually buy, if I don't buy it, I will buy water-infused meat, or even dead pork, which is not good for our body. How can you tell if pork is good or bad? We have four ways, look, smell, touch, and cook.

Fresh pork is red or light red, has a normal meaty taste, and is elastic.

1. Look. The color of normal meat is bright red, and the cut surface is bright and elastic, while the color of spoiled pork is dark red or even purple-red, which is dull, but the color of the water-injected meat is whitish and looks clean, without even blood and wrinkles. If you really can't see it, let the vendor cut it from the middle, and if the cut is well hydrated, it may be filled with water.

2. Smell. Fresh pork smells relatively normal fresh meat without any peculiar smell, but spoiled pork will smell foul with blood or rancid odor.

3. Touch. Touching the surface of the meat with your fingers, it is dry and slightly moist and not sticky, with a firm feeling, and the acupressure is dented, and the meat returns to its original state immediately after letting go. If the surface is moist and sticky, the acupressure depression cannot be restored to its original state immediately, and there is a feeling of sparseness, it is not new and shivering fresh meat.

4. Cook. When buying meat at home, look at the broth when cooking the meat, such as the skin of the eggplant that is transparent, aromatic, and has a large number of fat globules gathered on the surface as fresh meat; On the contrary, if the broth is cloudy, not fragrant, and has a sour taste, it is stale meat.