What is the freshest way to look when buying pork?

Generally, the color of fresh pork looks more shiny, and after a long time, it will appear a dull red in the meat, and there will be some bruising, and the meat will be more sticky to the touch

1. Touching and pressing meat: Fresh pork has a tight and elastic texture, and it will quickly reset after pressing with your fingers, but this elasticity is like pressing tofu, which is called elasticity, not elasticity. Pork that has been in the refrigerator for a long time is less elastic to the touch.

Spoiled pork, on the other hand, loses its elasticity completely, and if you press it hard with your fingers, it will still crush the meat, which means that it has corroded.

2. Look at the color: the color of fresh pork is red, the meat is fresh, elastic, the fat is white and elastic, the appearance of the new pork has a gray film, not sticky, shiny, and the color of the pork that has been put in the refrigerator is light white, that is to say, as long as the refrigerator is put down, its color is not red, but with a whitish white, the outer film is dull, the meat is turbid, not bright, the spoiled pork outer membrane is completely air-dried, sticky, and the texture is no longer visible, and the texture of fresh pork is very clear.

3. The distinction between fresh pork and water-injected meat: normal fresh pork, the muscles are light and transparent, there is a three-dimensional sense of vibration, such as shaking by hand, it is sensitive, the fat is white and not dull, the water-injected pork will make the meat lose its elasticity, there is no vibration and sensing, that is, when you pick it up by hand, it will not drive the shaking of the meat, and there is no luster on the meat, the surface has a sense of moisture, and the texture is relatively clear, but there is a sense of water penetration, and you can also feel heavy in your hand, and the sinking feeling of fresh pork is small.

4. Distinguish with a knife: when fresh pork is cut with a knife, the meat is elastic and powerful, not easy to rot the mold, and the knife marks are neat. If it is spoiled meat, the texture can not be found when cutting, the most important thing is that the cut marks are not neat when cutting with a knife, and the cut is not clear, and there is a feeling of sticky knife, most of this meat has been spoiled for a long time, such as tasteless but the texture is not clear, it is rotten meat and processed, inedible.

5. Texture discrimination: the texture of fresh pork is clear, the contact place between lean meat and fat is clear and not turbid, the fat meat does not fall off, the fat layer and lean meat are evenly conducted, if the meat texture is shallow in the refrigerator, if it is fresh meat in the refrigerator, the texture is faint, but it can still be clearly seen, if the spoiled meat is put into the refrigerator and then bought, the texture is not visible, and the pork with random lines is already rotten and inedible.

Many people like to eat pork, but many people don't know how to choose pork, so teach you a good way to choose pork.

The key is to see what part, red is better!

Light red or bright red indicates good bloodletting and little blood remains in the pork veins. Deep red or dark red indicates poor bloodletting of pork, and a large amount of blood is stored in the blood vessels. Dead pork does not have a bleeding process, so it is also dark red.

You can also pluck the pig hair to observe the color of its hair roots, if it is red, it means that it is a sick pig, and the hair roots of healthy pigs should be white.

Fresh pork is pale red or pale pink in color, and the fat part of the skin is shiny white. Stale pork is gray or dark red, the cut surface is also dark gray or dark brown, and the fat part of the skin is dirty and pale green.

The dead pork is dark red or bloodstained, the fat is peach-colored, and the blood vessels on the cut surface of the meat can squeeze out dark red stasis. 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, and the lean part is dark red.

How to buy fresh pork and see it with your own eyes. The meat of Xiangxi must be good, and it must be bad meat.

First of all, there are three identification criteria for fresh pork: fresh color, fragrant smell, and non-sticky feel. Let's talk about how to pick fresh pork in detail:

1. The skin is white and the flesh is hard and shiny.

The lean part of fresh pork is uniformly pale red or bright red in color, the cut surface is marble-like, and the fat part is white and shiny, hard and thick. Stale pork is often dark red or purple in color, and the fat loses its luster, is grayish yellow or even greenish.

2. The surface is non-stick and has good elasticity.

Touching the surface of fresh pork, it feels slightly dry or slightly wet, but it is not sticky, has good elasticity, and can be restored immediately after the acupressure is depressed, and has a solid feeling. In summer, raw meat is left for a long time, and the meat quality is easy to change. Touching stale meat, the surface will feel dry or a little sticky to the touch, the newly cut surface is moist, the depression after acupressure cannot be restored immediately, and the elasticity is poor.

3. Fresh fragrance without peculiar smell.

Fresh pork has an inherent umami smell. Stale pork often has a slight ammonia or sour taste. After thawing, the muscle color, odor and water content of frozen pork are normal and odorless; The expired frozen meat is dark yellow in fat, the muscles are dry and black, and there are air-dried oxidation spots on the surface, and there will be a faint odor when smelling nearby, and the smell will be stronger after thawing.

Tips:

Many people are accustomed to rinsing the meat with water before cooking it. However, this habit has a lot of health risks. Relevant experts remind that after buying raw meat, do not rinse it under the faucet.

If you rinse raw meat with a tap, not only can you not kill the top. Germs, splashes of water can also infect kitchens – sinks, cutting boards, countertops, kitchen knives, ......Wherever the splash is likely to hit, the bacteria can spread. If you wash raw food such as fruits next time, it may contaminate bacteria and cause food safety hazards.

Therefore, raw meat should not be rinsed under the tap, it can be washed in a fixed basin and then dipped dry with a kitchen paper towel.

【Look at the color】The color of fresh pork is pale red or pale pink, evenly distributed, and the fat part of the skin is shiny white. Stale pork is gray and dark red, dull, dark gray or dark brown in the face, and the fat part of the skin is dirty and pale green.

If the pork has no peculiar smell, only a slight fishy smell, it means that the pork is relatively fresh, and the spoiled pork is a very strong smell.

Fresh pork has a firm and elastic texture, and the recess will immediately return to its original shape after being pressed with your fingers, while spoiled pork will recover slowly after pressing the concave with your fingers, and it will not be able to recover completely.

To pick a good pork, we can touch the pork with our hands. Fresh and good pork has a slightly dry or slightly moist surface and does not stick to the hands, while fresh pork is sticky to the touch.

Look at the appearance] If it is fresh pork, it will not ooze blood, and there will be no stains on the skin, but if it is not fresh pork, it may ooze blood.

How to buy pork?

1. How to tell if pork is fresh or not? Fresh meat: the fat is white, the muscles are shiny, the red color is uniform, the appearance is slightly dry or slightly moist, the depression pressed on the lean meat with your fingers can be immediately recovered, the elasticity is good, and there is a unique smell of fresh pork.

Stale meat: less fat and shiny, slightly darker muscles, dry or sticky appearance, moist new cut surface, depression after acupressure cannot be restored immediately, poor elasticity, slight ammonia or sour taste.

2. How to identify water-injected pork? Due to the excess water, the muscles of the pork become pale or grayish-red, some are yellowish and swollen, and there will be fine water droplets when touched by hand. The water-filled frozen pork lean meat rolls, through the plastic film, you can see that there is gray-white translucent ice and red blood ice inside.

3. How to identify diseased pork? Pigs have dozens of zoonotic diseases, so sick and dead pork is not edible. How to judge diseased pork in the market?

Regular designated slaughterhouses have strict quarantine and will not put diseased pork on the market, and some illegal slaughterers will ** diseased pork. Therefore, when consumers buy pork, they first have to see whether it is pork slaughtered in a regular designated slaughterhouse, and secondly, to conduct sensory identification of pork.

The following are the characteristics of pork, three common diseases: swine cyst worm, swine fever, and swine erysipelas. Porcine cyst meat: commonly known as pox pork, you can see that there are pox grains ranging in size from millet grains to peas (different growth periods) in pork with the naked eye.

In the sac fluid there is a white scolice, like a pomegranate seed. Swine fever meat: on the whole body, including the head and limbs, bleeding points of different sizes can be seen, there are also bleeding spots in the muscles, the lymph nodes (commonly known as "meat dates") are black and red, and the kidney anemia is pale and there are bleeding spots.

Porcine erysipelas diseased meat: rash type, on the neck, back, chest and abdomen and even on the limbs**, square, diamond-shaped, round and unshaped, protruding red rash on the surface of the ** can be seen. Septic type, it can be seen that the whole body of the sick pig is purple-red.

Severe porcine erysipelas, the whole body fat is gray-red or gray-yellow, and the muscles are dark red.

4. How to identify female pork? Sows generally have large carcasses, rough skin and thick meat, thick muscle fibers, and large cross-sectional particles. Multiparous sows** are thicker, with less subcutaneous fat and more lean meat.

The bone arrow is hard and brittle, the mammary gland is developed, the abdominal muscles have many connective tissues, and the toughness is large when cutting, commonly known as "hob meat".

5. How to identify pork containing lean meat? The easiest way to identify whether pork contains "clenbuterol" is: (1) to see whether the pork has fat (lard), if the pork is lean under the skin or only a small amount of fat, then the pork may contain "clenbuterol"; (2) The appearance of the lean meat fed "Clenbuterol" is particularly bright red, the fiber is relatively loose, and a small amount of "sweat" oozes out of the meat surface from time to time, while the generally healthy lean pork is light red, the meat elasticity is good, and there is no "sweating" phenomenon on the meat; (3) When purchasing, be sure to see whether the pork has a health quarantine certificate.

6. How to identify buffalo meat? After the beef is poured into the water, it is fresh and tender from the appearance alone.