How to tell if pork is good when buying pork?

<> many people don't know that the color of this pork is different, and people's health status is also different, so how can we pick healthy pork? Teach you to buy healthy meat with your eyes.

1. Lean pork with dark red color.

Good pork is pale red or bright red in color, and unsafe pork is often dark red or purplish red.

At first glance, the color of healthy pork is white or light white, the cut surface is shiny, brown or pink, and there is no liquid outflow; The meat muscles of the dead pigs are inelastic, the cut surface is smooth and dark purple, and the flat section has a pale yellow or pink liquid.

Second, the smell is healthy, and the pork has no peculiar smell; Sick and dead pork smells of blood, urine, and spoilage.

3. Touch elasticity and healthy pork is elastic; Sick and dead pork is dark red, and the capillaries between the muscles are congested and inelastic.

2. Pork with large and deep pores on the pig skin.

The pores are too obvious to indicate that the surface treatment is not in place, which is generally a female pork or boar, a sow or boar is used to breed offspring, the feeding cycle is more than 2 years, affected by feed, environment, etc., they may be enriched with various hormone drugs and harmful substances in their bodies. What's even more terrifying is that sows or boars have not been removed from their gonads, and their bodies are also rich in sex hormones.

3. The surface of the meat is oily, and the fat is as transparent as mutton fat jade.

This type of pork is generally swill pork. The swill is very oily, and the pork fed with swill is also very oily, so the surface looks oily and shiny. The nutritional structure of swill pork is very unreasonable, and the bacterial content of swill pork is often exceeded, so this kind of pork must not be bought.

4. There is also the pork skin directly connected to the lean meat. Most of this pork is pork fed with clenbuterol. Needless to say, everyone should know that there have been many cases of clenbuterol poisoning across the country.

Therefore, there is only a thin layer of fat under the pork skin or no fat at all, and the meat with lean meat directly connected to the pork skin must be paid attention to when buying.

Don't think it's all eaten and don't pay attention, pork is also different from pork, many people don't know, the meat you buy is not delicious, and you will make yourself sick if you eat it, remember to have your own senses to buy healthy meat.

When I buy pork again, I first have to smell whether the pork has a taste, and also look at the color, which is more bright, and it is very fresh at a glance, and some of the pork is yellow, and it must be bad and cannot be bought.

Pork has a certain amount of fat, if the pork you buy is a pork skin directly on the pork, then this must be pork with clenbuterol, normal pigs can't grow like this.

When buying pork, pork has these 4 "characteristics", no matter how cheap it is, you can't buy it, after reading it, remember it, great life tips, life tips, home hacks, wash it can help everyone, solve your troubles, thank you!

04. To see if the pork is dry, this is actually a good way to judge whether the pork is fresh, we can observe whether the pork is relatively dry. If the pork is particularly moist or a little sticky, it means that the pork is relatively fresh, but if it is particularly dry, it means that the pork has been left out for a long time.

Observe. Because the fresh pork is bright in color, and the bad pork is a little whitish, so when you choose, just observe it.

Good pork is brighter in color, looks shiny, and has a full meat. When choosing pork, it is best to choose tenderloin or hind leg meat. The meat under the belly is the worst piece.

One smell: is to pick up the pork and smell it first, to see if there is a strange smell, if there is a strange smell means that it is not fresh, the taste of fresh pork is relatively small.

Second pressure: press the surface of the pork with your fingers, press a big pit, and the pork that will not shrink is not to be bought, it is no longer fresh; A good pork press is elastic, and it will return to its original shape when pressed down and let go of the hand.

Three touches: Touch the pork. The surface is slightly dry, and it is not fresh when it is still sticky to the touch, so it is not recommended to buy.

Nowadays, people attach great importance to the safety of their diet, everyone wants to be able to eat healthy and grind to do, at this time we have to pay attention to it, so for pork food, how should we choose healthy pork, this is what many people want to know, let's take a look at it together.

Look at the appearance: the bloodletting knife line of the sick and dead pig is smooth, and there is no blood infiltration area. Healthy pigs have a rough knife edge, the knife surface is turned out, and there is a deep blood infiltration of about centimeters around the knife edge, which can help us distinguish high-quality pork very well, which is what we need to pay attention to.

Look at the epidermis: there are no spots on the epidermis of healthy pork, and there are often purple hemorrhagic spots on the epidermis of sick and dead pork, and even dark red diffuse bleeding, and some will appear red or yellow raised rashes.

Look at the fat: the fat of fresh pork is white or milky white and shiny, while the fat of dead pork is red, yellow or green and other abnormal colors, so that we can quickly distinguish the freshness and health of pork, which can help us to effectively maintain health.

Look at the muscles: the lean meat of healthy pigs is generally red or light red, with bright luster, and little liquid outflow, and the muscles of sick and dead pork are darker or dark red.

Look at the elasticity: good pork is elastic, especially fresh pork texture is tight and elastic, it will be restored immediately after pressing the depression with the fingers, and the spoiled pork will be restored immediately due to its own serious decomposition, the tissue loses its original elasticity and decays to varying degrees, and the depression is depressed after pressing with the fingers, not only can it not be recovered, sometimes the fingers can also pierce the meat.

Look at lymph: the lymph nodes of the sick and dead pork are swollen, the fat is light rose or red, the muscle is dark red, the quality of the pork lymph nodes is normal in size, and the meat cut surface is bright gray or light yellow.

Smell: Good pork has no peculiar smell, and fresh pork has the normal smell of fresh pork. Spoiled pork has a bloody smell, rancid smell and other peculiar smells both on the surface and deep layers of the meat, such pork is very harmful to our health, so if we want to make our health, then we must undoubtedly be vigilant against such pork, we must try to avoid eating such pork, otherwise it will cause harm to the body.

This is what we have introduced to you about pork, we can find that there are a lot of places to pay attention to when selecting state tenderloin pork, we have introduced to you the places to pay attention to, if you want to make our health, then you must learn how to choose pork.