How to identify pork, how to identify fresh pork

Identifying pork is very simple, so let's take a look at the steps.

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.

Four looks: look at the fat: good pork fat is pale white or milky white. If it is sick and dead, the pork fat is reddish. There are also abnormal spots and spots on the fat.

Look at the lean meat: If you pinch it a little, the lean meat will be elastic and will return to its original appearance. Good pork has very little residue in the blood vessels. It is red or reddish in color.

Nutritional value of pork.

1.Pork protein is a high-quality protein that contains all the essential amino acids for the human body.

2.Pork is rich in iron, which is necessary for the production and function of red blood cells in the human blood.

3.Pork is the main dietary vitamin**, especially lean pork is rich in vitamin B1. Pork also contains more vitamin B2, which plays an important role in fat synthesis and breakdown.

Efficacy and function.

1.Replenish protein and fatty acids.

Pork provides humans with high-quality protein and essential fatty acids. Pork provides heme (organic iron) and cysteine, which promotes iron absorption.

acid, which can improve iron deficiency anemia.

2.Nourish the kidneys and nourish the yin.

Pork is flat and sweet, has the effect of moistening the stomach and intestines, shengjin liquid, tonifying kidney qi, detoxifying fever and toxin, and is mainly used to treat fever and injury, thirst and thinness, kidney deficiency and weakness, postpartum blood deficiency, dry cough, constipation, deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing skin, facilitating urination and quenching thirst.

Pork is nutritious, many people like to eat it, teach everyone how to choose pork, and never choose dead pork again.

Many people like to eat pork, but they don't choose much, so they all come to learn.

A: Pork is a nutritious food, containing protein, fat, carbohydrates, and a variety of microorganisms and minerals. Consumers can adopt the following methods in the process of purchasing pork:

1) Look. Observe with your eyes whether the surface (muscle, fat) tissue of the meat is normal, the muscle is bright red, the fat is milky white, the color is uniform and shiny, and the tissue structure is tight. If the muscle color is dark, the fat is cloudy and dull, and the tissue structure is loose, it is stale meat.

2) Smell. Fresh pork has a specific normal meat odor, while those with a drug smell, bloody smell, rotten smell, etc., are stale meat.

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 immediately, and there is a feeling of softness, it is stale meat.

4) Boil. 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.

To distinguish good meat, first of all: from the color point of view, the color of the fine meat is red, with elasticity, but there will be no blood flowing out of the fine meat, and the skin of the meat is elastic in the hand! Can be soft! Secondly. It is by relying on one's own sense of smell that good meat has no peculiar smell and has a meaty aroma.

1 Look at the color, the color should not be too bright [pigment, breeding pig].

2. Smell, no peculiar smell.

3 Try, put a piece of paper on the meat sticky, light it with a fire, and prove whether it is water-filled meat.

In terms of color, fresh pork is mainly pale red or pale 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.

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.

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.