What is the difference between the meat quality of raw pork and dead pork, and how to distinguish it

There are several ways to distinguish dead pork from live pork directly and effectively:

The first trick: wipe with paper.

Dead pork is generally of poor meat quality, so in order to prevent consumers from seeing the flaws, many businesses will draw water into the pork, which is often referred to as water-injected meat. Water-injected meat has an obvious feature that it will keep bleeding, so at this time you can choose to cover the pork with a paper towel, or gently wipe the pork to see if the paper towel will be completely soaked, if it is soaked then it means that this pork is likely to be water-injected dead pork, it is best not to buy it.

The second trick: look at the color.

There is a clear difference between fresh pork and dead pork, that is, the color is different, and you must look at the color when buying pork. When it comes to the color of pork, many people must think that the brighter the color, the fresher the pork, but this is not the case. The color of the dead pork will be darker, because the blood is not discharged, and the color of the fresh pork is pale red, and the color of the water-injected meat is whitish, so when choosing pork, be sure to look at the color.

The third trick: press a button.

When choosing pork, remember to press the fat part of the pork, generally fresh pork will be able to press it quickly, elastic, and it looks more textured, but if it is dead pork, the meat is not firm enough and scattered, so there is no elasticity when pressed, and it is soft and collapsed.

Pork is so expensive nowadays that you still can't tell the difference between "fresh pork" and dead pork? Teach you 3 steps to discernment.

(1) 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 fat.

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

3) 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. (4) Look at elasticity.

Good pork is elastic; Sick and dead pork is inelastic. (5) Smell the smell. Good pork has no peculiar smell; Sick and dead pork has a bloody smell, rancid smell and other peculiar smells (6) The lymph nodes of sick and dead pork are swollen, its fat is light rose or red, the muscles are dark red, and the blood vessels on the meat cut surface can squeeze out dark red bruises.

The lymph nodes of the pork of acceptable quality are of normal size, and the meat cut surface is bright gray or light yellow.

Dead pork Since there is no bleeding, the skin and flesh of the pork are red.

Blood vessels are visible.

The skin of the dead pork is dark red, the fat is red or green, and the lean meat is dark red and not bright.

Dead pork is a lot of people smell the food that has changed, this kind of pork is sold by illegal traders pork, dead pork and healthy pork are different, these dead pork usually come from the death of disease or other abnormal causes of pigs, after eating is likely to be infected with disease, great harm to health, so what are the ways to identify dead pork? How to tell dead pork? Let's take a closer look.

(1) Look at the epidermis.

Dead pork: Dead pigs have not undergone bloodletting, or due to spinal lesions and other reasons, there will be bruising in the subcutaneous hair follicles, and the epidermis will look like small red spots, plucked out of the hair, and its hair roots are mostly dark purple-red.

Fresh pork: The skin of fresh pork is mostly white, and there is blood under some hair follicles, but the color of the blood is bright red when the hair is plucked out to see the hair roots.

2. Look at elasticity

Dead pork: Pigs will spoil after death, especially sick and dead animals, their decay and decomposition will be faster, therefore, the elasticity of its meat is very poor, it will not rebound when pressed with fingers, and sometimes even fingers can poke into the meat.

Fresh pork: Fresh pork has a tight, elastic texture that rebounds instantly when pressed by hand.

3. Look at fat

Dead pork: Dead pork has not undergone bloodletting, and its fat layer also contains a large amount of bruises, and the fat layer will be red, and there may be other colors such as yellow and green, which are mostly related to post-mortem decay.

Fresh pork: Fresh pork is white and crystal clear except for the fat layer on the neck of the pig, which has a bright red blood color.

4. Look at the muscles

Dead pork: The lean part of dead pork is soft, darker in color, and some can even be lightly pressed to cause blood to seep out.

Fresh pork: The lean parts of fresh pork are mostly red or reddish with a bright luster.

(5) Smell the smell.

Dead pork: Dead pigs have not been bled out, and they all have a strong smell of blood, and some of them have been dead for a long time and even have a rancid smell.

Fresh pork: Fresh pork fat has a heavy taste on the fat and a heavy taste on the lean meat, and the taste is normal.

6. The harm of dead pork

1.Sick and dead pork may have a variety of pathogenic microorganisms, especially zoonotic pathogens, which can easily cause infection and morbidity after human contact. If infected with swine streptococcal disease, severe cases will develop symptoms such as toxic shock and meningitis.

2.The pathogenic microorganisms in sick and dead pork may produce some toxins and harmful substances during the reproduction process, which cannot be destroyed even after cooking.

3.Dead pigs may have undergone a large amount of drugs before death**, and the drug residues in the dead pork are very serious. In order to remove the odor of sick and dead pigs, unscrupulous traders often soak in prohibited chemicals, which will reduce immunity and induce cancer after human consumption.

The difference between dead pork and fresh pork: the color of dead pork is not very bright, giving people the feeling of dark red, and the color of fresh pork is bright red, and the color is very bright.

To distinguish between dead pork and fresh pork, we can observe the color of pork, generally speaking, the color of dead pork will not be very bright, giving people the feeling of dark red, and the color of fresh pork must be bright red, the color is very bright. Pork, also known as pork meat, is meat obtained from domestic pigs and is the most popular meat in East and Southeast Asia.

In addition to observing with our eyes, we can also use our fingers to press the pork to feel the elasticity of the pork, the elasticity of the dead pork is not very good, it will not be very fast after pressing**, and the meat is very soft. The meat of fresh pork is relatively firm, and it will soon be ** after pressing.

Pork

There are generally two ways to eat pork, one is to eat fresh cooked food, and the other is to process and preserve pork before eating. Processed pork products include ham, bacon, jerky, bacon and sausages. Pork is sweet and salty, rich in protein, fat, carbohydrates, calcium, iron, phosphorus and other nutrients.

Because it is easy to raise, it has the characteristics of less bones and more meat, and it is the one that eats the most meat every day. Since pork has been the world's main meat, the criteria for selecting pork are about the same, all of which are light red, firm and clear. The highest-grade meat is meat that has just the right ratio of lean meat to fat, and it tastes neither astringent nor oily.

<><How to distinguish fresh pork from dead porkTake a look: The fat parts of fresh pork are very elastic and shiny, and the color is pale red, which makes it very beautiful to look at.

Dead pork Chi Wang is dark red, and there is blood in the code tribe.

Second look: Look at the pork skin, usually the fresh pork skin is very white and smooth.

On the other hand, there will be some small red spots on the skin of dead pork, and there are dark red or purple parts at the root of the hair, which is dead pork.

Three touches: Usually fresh pork is very elastic to the touch, but dead pork is loose to the touch.

1. Look at the face of the meat. The color of fresh pork is bright, the lean part is generally bright red or pink, and the fat looks white and shiny, and the fat and lean are distinct; The color of dead pork will be dark red, the lean meat will be dark red and the fat will be gray, the boundary between fat and lean will be turbid and not obvious, and some will have a feeling of "blurred flesh and blood" between the skin and meat.

2. The feel of touching the meat. This is divided into two aspects, one is to press the meat with your hand to feel the elasticity of the meat, Duan Dan fresh pork has a soft and elastic feeling when pressed, and dead pork will feel hard when pressed; In addition, you can also grasp the meat with your hands, the fresh pork will feel a little sticky after scratching, and the fat part of the dead pork is too penetrated or dispersed, and you will only feel oily after grabbing.

3. Smell the meat. When smelling, you must smell as close to the surface of the meat as possible, otherwise it is sometimes difficult to distinguish: fresh pork will only smell a faint smell of meat, and at the same time, you can smell a unique aroma of raw meat, and the smell is not pungent at all; When the dead pork smells it, it will feel more fishy, and it can also smell some rancid smell.

Pork is so expensive nowadays that you still can't tell the difference between "fresh pork" and dead pork? Teach you 3 steps to discernment.

Just look at the color.

1. Fresh pork.

Compared with beef and mutton, pork has less myoglobin content in the lean part, so the red color is slightly lighter, light red or light pink, shiny, and fine fiber; The white fat part is milky white.

2. Dead pork.

The blood stasis around the body is purple-red, the fat is red, the muscle blood is dark red, the blood vessels are full of black-red coagulated blood, the large blood vessels inside the hind legs are cut, the black-red thrombus can be squeezed out, the plate oil is peeled off, it can be seen that there is a black-purple capillary network on the peritoneum, and the kidney is cut out of the kidney cyst, and the local greenery can be seen, and there is a putrid smell on the sniff.

Extended Banquet Profile:

Other ways to identify –

1. Tactile elasticity.

Fresh pork has a firm and elastic texture that quickly returns to its original shape when pressed with fingers; Spoiled pork, on the other hand, has a slow recovery speed due to the destruction of its tissues, and even the pressure area will always be concave.

2. Look at the appearance.

It is safe that the meat rarely has blood or water oozing, and there are no marks on the epidermis; Stale pork, the meat is not clean, and when pressed by hand, there will be dark red, brown or black blood oozing.

3. Look at the fat.

Normal pork has moderate fat, while pigs fed "Clenbuterol" have a thin fat layer, usually less than 1 cm, and the meat is red in color, loose in fiber, and there is even liquid flowing out between lean meat and fat.