What causes pork in the fridge to turn green?

The pork should have gone bad. Pork spoilage may be caused by the fact that the meat is too large and the surface freezes quickly after being placed in the refrigerator, while the internal temperature is still high and the heat cannot be dissipated. Fresh pork is contaminated with bacteria before it is placed in the refrigerator.

The freezing temperature of the refrigerator is high, and the temperature is higher in the upper fresh-keeping layer, which is easy to turn green and smelly, such as in the quick-frozen layer, minus 5-7 degrees, and the freshness time is relatively long.

No matter which layer you put it on, you should not leave it for too long, otherwise you will lose the freshness and delicious taste.

1. Fresh meat is wrapped in a double-layer plastic bag or aluminum tissue paper, put in the refrigerator freezer, and can be stored for half a year.

2. The shelf life of boxed refrigerated meat is 2 3 days, and it is not right to freeze it again.

3. Frozen meat should be put in the freezer and stored for 3 months.

4. Canned meat should be placed in the refrigerator; After the meat is loosened in the can, the storage period is about 10 days, and it should not be placed in the freezer to prevent the meat quality from deteriorating.

5. The cooked meat can maintain its freshness for 5 days in the refrigerator, and it can be stored for 2 to 3 weeks in the freezer, and it should be sealed when stored.

1. Pseudomonas fluoresces propagation.

The green color of pork may be due to the proliferation of Pseudomonas fluorescens, which will produce a large amount of green pigment substances that will cause pork to turn green, but Pseudomonas fluorescens will be destroyed at high temperatures, and as long as the pork has not spoiled, it can continue to be eaten.

2. Thin film interference.

The green color of pork may be formed by the principle of thin film interference, after the pork is cooked, the fat in it will be distributed on the surface of the muscle fibers, and then after being irradiated by light, it will show different color changes, which is physically known as the principle of thin film interference.

3. Copper ions exceed the standard.

In the process of breeding pigs, if the copper ions in the feed exceed the standard, the pigs will have copper ions left in the body after eating, and then the pork will be chemically changed after cooking, showing green.

It may be the green situation caused by the bacterial reproduction caused by the deterioration of lean meat, and the spoiled meat can not be eaten, so as to avoid causing gastrointestinal diseases, and seriously causing food poisoning.

If it is dull, the fat is gray-green, and the appearance is sticky, it is spoiled, so it is better not to eat it.

The fact that the pork has turned green in some places is mainly a sign that the bacteria have multiplied and become moldy, so it cannot be used.

If it is used, it will cause diarrhea, and the green and yellow color of the object is the main factor for the growth of mold, and it is also one of the carcinogenic substances.

At this time, the enzyme activity in the muscle tissue will be enhanced, resulting in protein decomposition and the release of sulfur compounds, when this substance reacts with reduced myoglobin or hemoglobin, it will make the sulfur-containing hemoglobin turned green, and such pork is not recommended to eat.

Can you still eat pork when it is green

After buying pork, you will find that the pork is green, such pork is not recommended to continue to eat, pork is green because the temperature of the pork is not good, and the enzyme activity in the muscle tissue is enhanced, which will lead to protein decomposition and release sulfur compounds.

When sulfur compounds react to reduced myoglobin or hemoglobin, the sulfur-containing hemoglobin formed will take on a green color. After the pork turns green, it is usually accompanied by a sour smell, which means that it has grown bacteria and started to spoil, and it can no longer be eaten.

If you continue to eat the next meal, you can soak the pork in cold salt water for 30 minutes, and then put it in a clean container for preservation, which can also not taste good in a short time.

Fresh pork turns green, mainly because the pork temperature divergence, the activity of enzymes in its muscle tissue is enhanced, which promotes the breakdown of proteins and the release of sulfur-containing compounds, which will make the sulfur-containing hemoglobin formed green when combined with reduced myoglobin or hemoglobin. Fresh pork turning green indicates that the pork has gone bad and should not be eaten again.

If you don't store it properly, pork will "turn green" and pork will also "turn black". The main reason is the "autolysis" of pork. Pork that has turned significantly black is not edible.

If it's only a slight sauce color, it can be eaten, but it's best to remove the discolored parts, cut the meat into small pieces, put it in a ventilated place, and dissipate the bad smell before cooking.

Preservation method: If the pork bought back cannot be eaten immediately, it should be wrapped in a plastic bag and put in the refrigerator for freezing or refrigeration. If the next cooking time interval is short, it is recommended to soak the pork in cold salted water for half an hour and put it in a clean container to maintain the freshness of the pork.

Pork turning green means that it has spoiled, rotten, inedible, and harmful to the body.

Features of high-quality pork belly:

1. Fat and thin pork belly is layer upon layer of fat and thin, and the proportion is close to that of eating, so that it will not be oily or astringent, and the taste is just right.

2. Elastic slightly pinched and pressed, good pork belly has good elasticity, and the surface of the pork skin is fine, and it will not be too dry or too oily.

3. The color is bright red and the fresh pork belly should be bright red normally, if the color is not normal, don't buy it.

4. The bright and bright color represents the freshness of the pork belly, and it is likely that it is not fresh if it is too dark; If it's too bright, it's likely to be artificially processed.

Characteristics of bad pork belly:

1. The fat is unevenly distributed, and the position of the fat distribution in the pork belly should be appropriate, preferably layer by layer, so that you can eat the mixed taste at the beginning of the dish; If some of the fat is unevenly distributed, it is likely that one bite is fatty, or one bite is dry and lean meat.

2. The pork belly that is soft and inelastic and loses its elasticity is definitely not fresh, so you should pay attention to it when purchasing.

3. Pale or dark red, too pale and wet to the touch, or too dry and dark red pork belly, are all defective products, avoid purchasing.

4. Normal pork belly should not be very fishy, if it produces a bad smell, this piece of pork belly is likely to be rotten.

Fresh pork refers to unfrozen meat that has passed the sanitary inspection after slaughtering and processing. The fat of fresh pork is white, shiny, sometimes muscle-red, soft and elastic. The broth is transparent and aromatic, and a large number of oil droplets gather on the surface of the soup, and the smell and taste of the fat are delicious.

The surface film of spoiled pork is extremely dry or sticky, gray or light green, sticky and mildewy, and the cut surface is also dark gray or light green, very sticky, and the meat juice is seriously cloudy. The fat surface of spoiled pork is filthy, mucus, mildew, pale green, and the fat tissue is very soft and has the smell of rancidity. The broth of spoiled pork is very cloudy, with flocculent slices of rotten meat floating in the soup, and there are almost no oil droplets on the surface of the soup, with a strong rancid smell of fat or a significant putrid smell.

When buying pork, how to distinguish whether the pork is fresh or not is the most concerned issue for the people. In fact, you can tell by just pressing with your fingers: the texture of fresh pork is tight and elastic, and the depression will heal immediately after pressing it with your fingers; Spoiled pork is seriously decomposed by itself, the tissue loses its original elasticity and decays to varying degrees, and the depression cannot be restored after pressing with the fingers, and sometimes the fingers can pierce the meat.

Answer: If you can't eat pork, the temperature divergence is poor, and the activity of enzymes in its muscle tissue is enhanced, which will promote the breakdown of proteins and release sulfur-containing compounds, and when these products are combined with reduced myoglobin or hemoglobin, the sulfur-containing hemoglobin formed will appear green.