How to distinguish the quality of pork, how to distinguish the quality of pork

Look at the appearance of whether there is a shiny and touch the surface with your hands, if there is glossy and sticky, it means good, vice versa, now there are a lot of water pork and 4 pork on the market, pay attention to it, it is best to go to some reputable shopping malls to buy.

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 shiny 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, not even bloodshot and wrinkled. 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 a stench, accompanied by bloody or rancid odor.

3. Touch. Touch the surface of the meat with your fingers, dry and slightly moist and non-sticky, with a firm feeling of sail dates, and the acupressure is dented, and the meat that returns to its original state immediately after letting go is fresh meat. If the surface is moist and sticky, the acupressure depression cannot be restored immediately, and there is a feeling of softness, it is stale meat.

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

The wholesale pork purchase method is as follows:

1. Slaughterhouse:

Most of the pork purchases in the market are purchased from the slaughterhouse, because the pork in the slaughterhouse has been tested by qualified, and the safety is more guaranteed, and the pork will also have a qualified mark, which is more assured.

2. Vegetable market:

There are many shops selling pork in the wet market, which may be a little more expensive than the slaughterhouse, because many pork owners in the market buy pork wholesale from the slaughterhouse, and then sell it to our consumers.

3. Wholesale Farmers' Market:

Every city has a wholesale farmer's market in the center or town center, and these places sell all kinds of agricultural and sideline products. Naturally, there are also many shop owners who will do pork wholesale business.

4. Online wholesale market:

Now that the Internet technology is developing more and more, the preservation technology of ingredients is getting better and better, coupled with efficient logistics, the online wholesale of pork has also become a reality, so the online purchase is also a good purchase channel.

5. Frozen shopping mall:

1. To distinguish whether it is fresh pork, you need to pay attention to the following points:

1. First of all, we must look at the color, the color of fresh pork is generally bright red and light red, and the meat is shiny, and the fat parts are thick and white. Stale pork tends to be dark red or purplish red in color, with dull fat and a grayish-yellow tinge.

2. Look at the lines, the lines of fresh pork are very clear, the same as the annual rings of the tree, layer by layer. If you can't even see the lines of pork, it's definitely not fresh.

3. Touch the skin, there is no sticky feeling around the skin of fresh pork. Stale pork has a sticky feeling due to a long period of time.

4. Finger press, fresh pork with a finger press, it will quickly return to its original state. And the stale pork will take a long time to press or will not return to its original state at all.

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.

Observe the color and appearance: Fresh pork should usually appear bright red with no dull or gray spots. The appearance should be smooth and moist, with no signs of sticking or decay.

Smell the smell: Fresh pork should have no off-flavor, and it should have a slight meaty aroma. If the pork has a pungent, rancid, or moldy odor, it may be that the meat has gone bad.

Check the texture and elasticity: Gently press the pork with your fingers, fresh pork should have some elasticity and firmness. If the pork feels loose, sticky, or has a noticeable softness to rot, it may have gone bad.

Pay attention to the expiration date and date: Check the expiration date and date on the packaging of the pork to make sure that the pork you buy is within the expiration date. Expired pork may have gone bad and should not be eaten.

Keep in mind that these methods are just some common guidelines, but they don't guarantee 100% accuracy. If you have any doubts about the quality of pork, it is best to follow the principles of food safety and choose safe and reliable food. If you have any concerns about the pork you purchased, it is best not to eat it to ensure your own health and safety.

1.Look at the quarantine chapter.

When you buy pork, you should try to see if the pork has a quarantine stamp, and the general quality of pork stamped with a quarantine stamp can still be trusted.

But one thing to clarify, the color and shape of the quarantine chapter has nothing to do with the quality of the pork, the chapter we see now is mostly rectangular, containing information about the origin of pork and the slaughterhouse, as for some are red and some are blue, which belongs to the company's preferences.

In a word, when you see a quarantine stamp, you can buy pork with confidence, but what if the quarantine stamp is divided and you can't see it? Then you have to use the following method.

2.Glance.

The color of high-quality fresh pork should be red and white, the color of lean meat should be light red or pale pink, and the color of fat meat should be white and flawless; If the lean meat is dark red in color, be careful whether it is female pork or spoiled, and if the fat meat has bleeding spots or yellow color, be careful whether it is spoiled and stale pork.

In addition, it is also necessary to pay attention to the purchase of pork that is too lean, the kind of lean meat with a lot of skin wrapped in only a layer of skin may be suspected of being lean pork, and the normal pork lean meat should be wrapped with a finger to two fingers of fat under the thickness of the skin, and everyone should carefully screen.

3.Press a button.

Fresh and high-quality pork should be elastic, we can use our fingers to press lightly, the quality that can be quickly retracted is trustworthy, but it depends on the size of the pork is divided, some pork is too thin and too small, of course, this method can not be used, so it is good to combine a variety of methods.

4.Smell it.

Fresh pork should smell a faint fishy smell, not particularly strong, and bad pork smells fishy, and even "glue-injected" meat will smell other peculiar smells and smells.

There are also some people in order to make the color of pork that has not been sold for a long time look more natural, but also to cover up the smell and smell of pork, will sprinkle edible alkali on the pork to change the color, so that the color is more vivid, so that there will be a smell of alkali, this situation will be encountered especially in the hot summer, please be careful to screen.

5.Touch it.

Good pork should look dry to the touch, and it will only be a little greasy on the hands; If it is very sticky to the touch, and the pork will stick to the hand, then you must be careful whether it is "glued" meat; If it is wet to the touch, blood will flow out if you squeeze it, so you should be aware that it may be "water-filled" meat.

If you suspect that you are buying pork sprinkled with alkali, you can pinch it with your hands, adding alkali will damage the fiber of the pork, and the pork will easily pinch off a piece, while normal fresh pork is very tough and not easy to pinch down; You can also take it home and use red cabbage to squeeze out the juice and drop it on the meat, and the one that turns green instantly is alkaline.

The first is to look at the colors. Good pork is pale red or bright red in color, and unsafe pork is often dark red or purplish red. The thickness of the fat layer of the pig is suitable (generally about 33 of the total) and is white, no yellow fat color, and the inspection seal on the meat corpse is healthy pork.

1. Choose pork that is neither fat nor lean. We don't like to eat those who are too fat, and those who are too thin are unsafe and have a bad taste. It is just right to not be fat or lean, everything is too much, and pork is the same, which is also in line with the Chinese golden mean.

2. If you really don't like to eat fatty meat. Then it is also best to choose the whole lean meat that is cut on the spot, because it is easier to distinguish the quality of the whole pork from the fat. Good or fresh pork with white and shiny fat.

The muscles are evenly coloured and slightly dry or slightly moist on the outside. Press with your fingers and the depression will heal quickly.

3. Look at the epidermis. This is also why it is safer to see pork cut on the spot. Red spots or bleeding spots on the epidermis are mostly sick and dead pork, and pigs with thick skin and thick pores and dark red muscle color are mostly female pork.

4. Look at the muscles. If there is bruising between the muscles, most of them died before slaughter, and they were caused by unclean bloodletting. Bright red or dark red muscles are mostly caused by the addition of drugs such as clenbuterol.

The color is gray and white, and there is a high possibility of water-filled meat, so you can judge whether there are water stains on the plate where the pork is put when you pick up the pork.

5. Smell. Fresh pork has the normal smell of fresh meat. Stale pork has an ammonia smell or sour smell.

1. The color of pork.

In terms of color, fresh pork is mainly pale red or pink. If you look closely at the fatty part, there will be a certain gloss.

On the contrary, the color of the inferior pork is dull, showing a dark red or gray-brown color, and there will be dark red bruises oozing under hard squeezing, and the fat part is dull and has a lot of folds.

Second, the thickness and firmness of fat.

Generally speaking, high-quality fresh pork is thicker in the fat layer and has a firmer elasticity to the touch.

Inferior pork or clenbuterol, on the other hand, has relatively thin fat under the skin, even less than one centimeter.

It is recommended that when you encounter this situation, try not to buy pure lean meat, or fat that is too thin.

3. The elasticity and touch of pork.

When high-quality fresh pork is pressed by hand, the meat will become dented and quickly recover, and it is full of elasticity. And the appearance of the pork is slightly dry, with greasy stains, and it will not stick to your hands.

Inferior pork and water-injected pork lack elasticity, and the surface of the meat is dry and dull or moist, with almost no oil.

Fourth, the color of pig hair.

Normal pork, after washing, the hair roots are white. Inferior pork or sick and dead pork, the hair root will be red, try not to buy this kind of pork!