How to identify sick mutton and how to distinguish the good and bad of mutton

The following aspects were used to identify sick sheep:

1) Clinical examination.

The main methods were interrogation, percussion, inspection, palpation, olfaction, and auscultation. Question: Mainly ask the herd owner about the situation.

Visual: that is, to observe whether the sheep has pathological phenomena with the naked eye or with the help of simple instruments. The main contents of the inspection include grazing, feeding, exercise, fat, coat, **, mucous membrane and feces of sick sheep.

Smell: It is the use of the sense of smell to smell abnormal odors (such as the smell of exhaled breath, oral cavity, excrement and pathological secretions) from animals to judge whether sheep have no disease. Palpation:

It is to touch the inspected part with fingers, palms or fists to perceive its hardness, temperature, tenderness, mobility and performance status to determine the location, size and nature of the lesion (the method of baoding sheep during the examination is shown in Figure 1-6, Figure 1-7 and Figure 1-8). Percussion: It is a diagnostic method that uses fingers or percussion tools (percussion hammer and percussion board) to determine whether there are pathological changes in the percussion tissues and organs by percussion of the corresponding parts of the sheep's body surface.

Auscultation: There are direct auscultation and indirect auscultation.

Figure 1-6 grip angle riding straddle clamping Baoding method.

Figure 1-7: Wrap your hands around the Baoding method.

Figure 1-8: Pathological autopsy by recumbent Baoding method (2).

Pathological autopsy is an important method for on-site diagnosis of sheep disease. When infectious diseases, parasitic diseases or toxic diseases occur in sheep, organs and tissues often show characteristic pathological changes, and the pathological changes of each organ can be directly observed through autopsy to make a diagnosis quickly. In practice, when conditions permit, the carcasses of sick sheep should be autopsied as much as possible, and typical sick sheep can be killed if necessary.

In addition to visual observation, if necessary, take disease materials and do further histopathological examination.

3) Laboratory diagnosis.

It is mainly a routine examination of blood, urine, stool and microbiology. Through these treatments, diseased sheep can generally be found and diagnosed.

1) Look at the sheep's eye.

Healthy sheep eyes are flexible, bright, clean and moist. The eyes of the sick sheep are blank, the eyes are drooping, and the reaction is slow.

2) Look at the sheep's ears.

Healthy sheep often have erect and flexible ears, and sick sheep have low heads and earlobes, and their ears do not shake.

3) Look at the wool color.

Healthy sheep coats are neat, shiny, and elastic. The coat of the sick sheep is unkempt and dull.

4) Look at sheep rumination.

Disease-free sheep began to ruminate for 30 to 40 minutes after 30 minutes of feeding each time, and ruminated 6 to 8 times a day and night. Rumination of sick sheep decreases or stops.

5) Look at the sheep dynamics.

Sheep without disease often gather together regardless of feeding or resting, and are mostly in a semi-lateral lying position when resting, and stand up as soon as people approach. Sick sheep have reduced appetite and rumination, and often fall to the ground for grazing, and various abnormal postures appear.

6) Watch the sheep urinate.

Disease-free sheep manure is small balls and relatively dry and hard. The improved sheep manure fed with concentrate is a soft mass with no peculiar smell. The urine is bright and colorless or slightly yellowish and regular. The sick sheep has excessive urine and urine, the stool is loose or hard, or even stopped, and the urine is yellow or bloody.

Methods of identifying lamb:

Fresh mutton: the meat is bright red and uniform, shiny, the meat is fine and tight, elastic, slightly dry in appearance, not sticky, fresh smell, no other peculiar smell.

Stale lamb: the meat is dark in color, sticky in appearance, loose and inelastic, and slightly ammonia or sour.

Spoiled mutton: the meat is dark in color, dull and sticky in appearance, mucus, yellow-green in fat, peculiar smell, and even foul.

Old mutton: The meat is dark red, the meat is slightly coarse, not easy to cook, and the smell of fresh old mutton is normal.

Lamb: The flesh is light red in color, firm and fine, and elastic.

The meat is not elastic and becomes heavier in color.

If you have a good sense of taste, you can taste it.

1. Look at the color.

From the color of the meat, you can distinguish the authenticity of the mutton. Fresh lamb is brighter and redder, while duck made with stale duck is more yellowish. Pork is pink and easy to identify. Lamb is slightly shallower than beef.

2. See if the fat and thin are connected.

In order to make the duck taste more like mutton, some merchants will melt the mutton fat and pour it on the duck meat, so that it will smell like mutton, and then freeze and slice. When eating, you can observe whether the connection between the lean meat and the fat of the mutton is the kind of lotus root that is not easy to disconnect, after all, it is impossible to connect the fat and lean meat together in fraud.

3. Smell the smell.

Anyone who has eaten mutton knows that most of the mutton smell (臊气) is relatively strong, but duck meat is more fishy. If you can't smell it raw, you can choose to cut off a small piece of mutton and burn it with a lighter. If there is a little fishy smell of duck meat, it is fake.

4. Take a look at the shabu-shabu.

You can also put it in the pot to identify, generally the mutton is put into the pot and fished out is a group, fat and lean meat are connected together. If the duck meat is fished out, it will be scattered, and the fat and lean meat will be separated.

5. Feel the touch.

It can also be discerned by touch. Touch the two meat qualities twice to know the difference, the texture of the mutton fat is coarser, while the duck meat is more creamy. Of course, this skill requires a certain amount of experience for someone to do.

6. Look at the lines.

There is also a kind of high-grade compound meat on the market, which is generally wrapped in a layer of mutton on the outside of the meat, and the inside is duck meat, which can be opened to see the texture of the mutton roll to identify, the texture of the mutton is more chaotic, the meat is thicker, and the texture of the duck meat is relatively simple, and the meat is relatively fine. One of the major characteristics that distinguishes mutton from other meats is that the lean meat is mixed with fat, and it is clearly distinguished, commonly known as "marbling". Pork and duck are not.

Some fake lamb can also make this pattern by chopping the lean pork and then pressing it to the slices, but the fibres are messy.

7. Chewy taste.

Lamb meat has a tougher texture and is a little harder to chew, while duck meat can easily rot when chewed.

8. The size of a lamb's loin.

In addition, in addition to duck meat, which is most commonly passed off, there are also people who use beef loin to pass off as lamb loin. The shape of the lamb loin is relatively regular, because the lamb loin is smaller, and it is generally divided in half from the middle. The sirloin is larger, and the shape of the cut is irregular.

Moreover, the surface of the lamb loin is usually coated with a layer of grease, and the fat and the lamb loin are combined, and they are still stuck together after roasting. The sirloin is separated after roasting.

Buying mutton is simply three sentences, one is bright red in color, the second is not sticky, and the third is that there is no unpleasant smell. This first condition is actually based on the specific situation, because generally fresh mutton is bright red, and the mutton injected with water will appear very light pink, and there will be water seeping out on the board, which we must remember. In addition, the mutton is relatively smooth to the touch and not very sticky.

Because the mutton is left for too long, or it is spoiled and expired, it will breed bacteria and produce some secretions so that it is sticky to the touch, this kind of mutton must not be bought, and eating it is dangerous to health. In the end, there is no unpleasant smell, everyone may know, but to grasp a degree, we all know that mutton itself has a smell, which is normal, so we should not generalize, the so-called bad smell is the smell of rot or drug preservatives, there are many black businessmen who add preservatives to mutton, which is a great threat to people's health, so it is necessary to ensure the freshness of mutton, but also to eliminate all preservatives.

The trick is simple, but in fact, it depends on your experience, and you must continue to accumulate in the process of buying meat on a daily basis, so that you can become your own unique skill and protect your family and your own health.

First of all, from the color of the meat, the surface of the meat has moisture fresh, the color is dull and without moisture for a long time, and the sense of smell is used to prove that the meat has a peculiar smell for a long time.