How to choose pork with fresh order? How to pick fresh pork

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 on the lean meat can be restored immediately when pressed with the fingers, the elasticity is good, and there is a normal smell unique to fresh pork.

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

Look at the color. The brighter ones are fresh.

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.

Pork, also known as pork, is one of the main domestic animals.

1. Meat of domestic pigs of the pig family. It is rich in protein, fat, carbohydrates, calcium, iron, phosphorus and other components. Below I have collected and sorted out the selection of fresh pork for you'method, I hope it helps!

1. Look at the color.

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 meat cut surface can squeeze out dark red bruises.

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, there is no luster, and the lean part is dark red.

Second, light touch.

Touch the surface of the fresh pork and feel slightly dry or slightly wet, but not sticky to your hands; Stale pork will feel dry or sticky to the touch.

3. Press elasticity.

Fresh pork has a firm and elastic texture that quickly returns to its original shape when pressed with fingers; Spoiled pork, on the other hand, has a slow recovery speed due to the destruction of its tissues, and even the pressure area will always be concave.

Fourth, look at the appearance.

It is safe that the meat rarely has blood or water oozing, and there are no marks on the epidermis; Stale pork, the meat is not clean, and when pressed by hand, there will be dark red, brown or black blood oozing.

Fifth, look at the fat.

Normal pork has moderate fat, while pigs fed "Clenbuterol" have a thin fat layer, usually less than 1 cm, and the meat is red in color, loose in fiber, and there is even liquid flowing out between lean meat and fat.

6. Smell the smell.

Fresh, healthy pork smells fresh and has a slightly fishy smell. And spoiled and "fed" pork, both on the surface and in the deep layer, has a bloody and rancid smell.

7. Check and certify.

When buying pork, be sure to ask whether the pork sold by the owner has the relevant qualifications, including inspection seal, quarantine seal, inspection certificate and quarantine certificate.

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.

If we want to eat fresh pork, we must make a lot of effort when selecting, and we must understand how to choose fresh pork if we identify dead pork and watered pork, so how do we choose fresh pork? Here's how to choose fresh pork for you

Look at the color

The skin of fresh pork is generally white, the pork part is mostly light red or bright red, the surface is shiny, and the fat part is white and thick. The color of the meat that has been left for a longer time is dark red, and the skin of the meat is not pure white'The surface is not glossy.

Look at the texture

Fresh pork has a distinct texture, and this texture is equivalent to the hand pattern in our palms, one by one. We can see the texture of fresh pork very clearly, and the texture will slowly blur with the passage of time.

Smell the smell

Generally, fresh pork has a fragrant flavor because it has not gone through processes such as freezing and transportation. Pork that goes through these processes generally does not have a fresh aroma, and they usually smell like ammonia. There were also some dead pork that smelled bloody, and some even had other strange smells such as rancid odor.

Feel the surface

Don't forget to touch the surface of the pork when buying, the surface of fresh pork is not sticky, it is not sticky, and it will feel a little dry to the touch. And the disadvantage of stale pork is called, due to freezing and other reasons, there will be some water on the surface, and it will feel watery and sticky to the touch.

Press

When we select, we can also press the surface of the pork, generally fresh pork elasticity is better, after pressing it down by hand, it will come back after a while, and there will be no pits. If it doesn't come back and it looks pitted, then the pork is probably not fresh.

Look at the label when buying

When buying pork in a bazaar or small market, check the relevant food inspections. Generally, the pork that passes the inspection will have a seal on it, so we must see if there is a label on the pork when purchasing.