When buying pork, how to distinguish frozen meat from fresh meat?

I think there are many friends who are starting to prepare bacon and sausages, I don't know if you have noticed, this year is different from previous years, there are many meat sellers in the countryside, and it is a little uneasy to sell it in the vegetable market, I often see some frozen pork sold as fresh pork, I think this is also a problem that many people are worried about, let me share with you some how to distinguish the difference between frozen meat and fresh meat.

The softness and hardness of the meat.

Generally, fresh pork feels relatively soft, including the pork skin part is relatively soft, and the place where it has been cut with a knife cannot be neat, more or less there are some knife edges, and the color is bright red with blood stains, such pork is generally about 27 yuan a catty, I believe that many friends who often buy vegetables will know this truth.

Smoothness to the touch.

If it is frozen pork, the parts of the fat are neatly cut and uniform, and the surface is dull, gently press the fat part with your hand, it will show a small nest, but the fresh fat meat does not have such a phenomenon, the fresh meat fingers will have a bright oil sticking to the hand, smooth to the extreme, but the frozen meat will have an astringent feeling after touching, there is no smooth feel.

How to distinguish between feed pigs and country pigs.

You only need to look at the pork belly, you can distinguish the feed pig or the pork in the township, the pork belly of the feed pig is clearly layered, and the fat and lean are even, the lean meat is more, the key point is that the pork belly is not thick, but the pork in the township does not have these points at all, the pork in the countryside, from the pork belly, the fat is more, and the non-meat quality is very thick, and the pork belly is not distinct.

Tips: In fact, frozen meat can also be eaten, but I just don't know what the situation is frozen, especially for the New Year, I would definitely rather spend a few more dollars, but also buy some fresh meat to eat rather than buy frozen meat, as long as you follow the above tips, I believe you will not buy frozen meat

Someone asked me before, what about the meat that can't be sold out every day in the vegetable market? Every time I go to buy meat, there is no ice in it, in fact, this problem is still up to professionals.

The difference between quick-frozen meat and fresh meat lies in the freshness and the color of the blood water, basically the quick-frozen meat will be exposed to the air less than the fresh meat, so it will be fresher, and the quick-frozen meat will be removed after acid removal treatment, and even if there is a dark red, and the fresh meat is obviously bright red.

Frozen pork is refrigerated and frozen, and its meat quality is not very fresh. If the meat is fresh, the meat quality is very elastic.

1. Different definitions:

Cold fresh meat, also known as cooled meat, sour meat, chilled meat, to be precise, it should be called".Cool the sour meat”。Refers to the strict implementation of the veterinary quarantine system for slaughtered animalscarcassRapid cooling is carried out to reduce the temperature of the carcass (with the center of the leg meat as the measuring point) to 0-4 within 24 hours, and the fresh meat in the range of 0-4 is always maintained in the subsequent processing, distribution and sales process.

Frozen meat refers to the meat that is slaughtered, pre-cooled, deacidified, and then stored below -18, and the deep meat temperature reaches -6 or less.

2. The advantages are different

Chilled fresh meat: It overcomes the deficiencies and defects in the quality of hot fresh meat and frozen meat, and is always under low temperature control, and the growth and reproduction of most microorganisms are inhibitedClostridium botulinumand pathogenic bacteria such as Staphylococcus aureus secrete toxins at a much reduced rate. In addition, the chilled fresh meat has undergone a relatively full maturation process, the texture is soft and elastic, the juice loss is less, the taste is good, and the taste is delicious.

Frozen meat: Microorganisms grow and multiply at low temperatures and can be stored for a long time.

Cold storage frozen meat is slaughtered livestock meat after pre-cooling, in -18 quick freezing, is the deep temperature of -6 below the meat meat, and fresh meat refers to the slaughtered after the direct sale of fresh meat without cooling treatment.

Fridge frozen meat is fresh meat.

Hardcore science - what is the difference between frozen meat and fresh meat.

Meat, depending on the storage method, is roughly divided into two categories: fresh meat and frozen meat. Fresh meat can be further subdivided into hot fresh meat and frozen fresh meat. Hot fresh meat is slaughtered in the early hours of the morning, and in the early morning market, in Greater Guangdong, the sewer part is directly sent to the food stalls, where many people are waiting to drink pork porridge.

The big basket was lifted out of the car, and people rushed over, picked a few pieces of hot intestines with tongs, and handed them to the chef to make on the spot. After the hot meat has been inspected for hygiene, it goes directly to retail. If it is a hot afternoon, after all kinds of pollution under the high temperature, bacteria multiply, it is inevitable.

Fortunately, the hot fresh meat is not eaten raw when you take it home, but it is fried in hot oil, and there are bacteria, and it is also killed. As long as it is not in the process of cutting meat, it will not pollute the vegetables eaten raw, and basically will not cause health problems.

Frozen fresh meat is quickly cooled after slaughtering, usually pre-cooled and acid-draining, and then frozen sharply, and then stored below minus 18 degrees, so that the deep layer of the meat reaches minus 6 degrees, or at least zero degrees. If you can freeze it at minus 28 to minus 40 degrees Celsius, the quality and texture of the meat will not be much different from that of fresh meat. The principle of this treatment method is to slow down various biochemical reactions in the process of microbial metabolism at low temperatures, slow down the growth, and inhibit the growth of pathogenic bacteria.

In this way, if the entire cold chain is complete, theoretically speaking, its food safety will be higher than that of hot fresh meat.

If the meat is frozen for a long time, the color will change, and the taste will become bad, and the loss of nutrients is still more serious.

Frozen meat is fresh meat that is frozen in the freezer, which can be stored for a long time, which is convenient and can be taken out and thawed at any time. The fresh meat is delicious, and you can eat it at any time when you buy it.

Frozen meat is not as delicious as fresh meat, there is moisture on the surface of frozen meat, and the surface of fresh meat is sticky and has no moisture.

How to distinguish frozen pork from new pork:

The softness and hardness of the meat.

Generally, fresh pork feels relatively soft, including the pork skin part is relatively soft, and the place where it has been cut with a knife cannot be neat, more or less there are some knife edges, and the color is bright red with blood stains.

Smoothness to the touch.

If it is frozen pork, the parts of the fat are neatly cut and uniform, and the surface is dull, gently press the fat part with your hand, it will show a small nest, but the fresh fat meat does not have such a phenomenon, the fresh meat fingers will have a bright oil sticking to the hand, smooth to the extreme, but the frozen meat will have an astringent feeling after touching, there is no smooth feel.

In fact, frozen meat can also be eaten, but I just don't know what the situation is frozen, especially for the Chinese New Year, I would rather spend a few more dollars, but also buy some fresh meat to eat rather than buy frozen meat, as long as you follow the above tips, I believe you will not buy frozen meat.

How to identify frozen meat as fresh:1. Look at the color: the color of fresh pork is light red or bright red, the color of frozen pork is relatively dull, and the texture of the meat is also very soft.

2. Touch the pork: Press the pork with your hand, and the acupressure depression will be restored immediately, and it will be fresh meat.

3. Fresh pork** is milky white, the fat is white and shiny, the water-injected meat is gray-white or light gray and light green, and there is water oozing out on the surface of the meat.

4. Smell the taste, the fresh high-quality frozen meat does not smell any peculiar smell, and the fresh pork has an earthy smell.