Please help me with the question of buying pork

You can see it by smelling the smell.

It's generally safe to buy meat that is stamped on it.

Pork is a kind of meat food that we ordinary people buy the most, for people who like to eat meat, three meals a day are essential, no dish is meat dishes can not be eaten, however, if you like to eat pork, you must learn to buy pork, only to buy the best quality pork, in order to cook the best dishes. So how to choose pork?

It would be wrong to say that when you buy pork, you only look at fat and thin. Today, I will tell you all the tips for buying high-quality pork, and master these tips to ensure that you will not buy low-quality pork.

The first point of buying pork is to observe the environment of the pork stall, if there is red light, remember to put the pork in natural light to observe, otherwise it is difficult to distinguish the real color, because under the light, the quality of each piece of meat is very good. The color of fresh pork is bright red with shiny, and the color is relatively light, and the pork with blood oozing is not fresh, no matter how low it is, you can't buy it.

When buying pork, you can't just look at it, you have to feel it with your hands. In this way, it is more accurate to distinguish, fresh pork is not dry after touching, does not water, is slightly moist, the hand is not sticky, and there will be a rebound after pressing. And some pork feels very dry after touching, or it is sticky, and some even come out of the water, in this case, don't buy it again.

Another key point is to smell the taste of pork, fresh pork will smell a little bit of meaty smell, there is no other smell, stale pork will smell a very strange smell, that is, smelly, such pork must not be bought.

Therefore, when buying meat, we must be careful, for example, look at the appearance, fresh meat has no scars on the skin, and fresh pork, the meat is not clean, and there will be dark red, brown or black blood oozing out when pressed by hand.

Another tip is to look at the fat, normal pork is moderately fat, and if the fat layer of those pork is very thin. If it is less than one centimeter, and the flesh is red, the fiber is loose, and there is even liquid flowing out between the lean meat and the fat, it is likely to be mixed with clenbuterol. Of course, for many friends who like to eat pork, the following parts are not recommended for everyone to eat.

The first is the pork neck meat, because the pig neck contains a lot of lymph, the meat is yellowish-white or black-brown, and if the pig has a disease, the meat with lymph is not good for people. Not only that, there will inevitably be some unclean substances left on the neck when slaughtering pigs, so it is not suitable for eating.

The second is lymphoid tissue, there are a lot of lymphoid tissues in pigs, and people are the same to resist diseases, but pigs are often injected with antibiotics to reduce diseases, so there are a lot of harmful substances in the body. Not only that, but lymphoid tissue itself is a tissue that fights off foreign viruses and bacteria, and contains bad substances.

Finally, there are meat gnocchi, in pork, we may find some meat lumps, which are often places where germs and viruses remain, so it is not recommended to eat them. There is also a kind of meat with white bumps, which may contain parasites or other bad substances, which are also not suitable for eating.

1. The skin is white and shiny.

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.

2. Elastic pressing.

Fresh pork is elastic and the meat texture is tight, we can recover immediately after pressing the depression with our hands, it is a very solid feeling, the pork injected with water is generally very moist on the surface, the elasticity is also very poor, the depression recovery is slow after acupressure, if there is liquid oozing from the cut surface when heavy pressure.

3. There is no peculiar smell when smelling.

Fresh pork has an inherent aromatic smell, while spoiled pork has a rancid smell both on the surface and inside of the meat.

4. It is not sticky to the 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.

5. Boil the meat in water to see the color of the soup.

The soup in which the meat is cooked should be transparent and clear, and the fat should accumulate on the surface of the soup and have a flavor.

<> "Type 1: Pork is dark in color and has blood on the surface. This type of pork is usually not fresh.

When you see blood stains on the surface of the pork, don't think it's old and fresh. The blood stains on the surface of the pork were wiped by the unscrupulous boss. It looks fresh on the surface, but when you cut it, you will find that the meat inside is not fresh and will have a stale taste.

Don't buy the pork that comes out of this, the boss said that you can't take it if you sell it at a low price, pie in the sky!

The second: large liters of pork that looks soggy on the surface. This pork must be watered because only the water-filled meat will have a moist surface.

Stuffed pork, although it may be fresh, cannot be bought, because you will lose a lot if you buy it. Now the ** of pork is so expensive, if you add a little water to the pork and a little more casually, it can be much more expensive, so don't be so stupid.

The third type: pork without elasticity. This kind of meat must be frozen.

After freezing and thawing, there will be no elastic feeling. In addition, this is also the case with old meat. If you're going to buy good meat, you should choose pork that is elastic and returns to its original shape when pressed, rather than pork that doesn't return to its original shape for a long time after pressing.

Fourth: Pork that feels sticky, no matter what kind of meat it is, as long as it feels sticky, it must be old meat. Not only does the sticky meat have a lot of bacteria, but the taste has completely changed, and it tastes terrible and rotten.

Don't buy this meat. Pork ** merchants don't even eat it themselves. Do you dare to eat it?

Pork selection and purchase method 1: cold fresh meat.

Chilled meat is preferred. Cold meat must be sold in the freezer, which is a direct difference from hot meat.

Prefer hot or frozen meat. Chilled meat is more popular in big cities, but it may be inconvenient to buy in small and medium-sized cities, so you can only choose hot fresh meat and frozen meat. Hot fresh meat is placed in the open air at room temperature and sold on the desk, try to buy it in the morning + just divided, put it in the refrigerator in time after purchase, freeze it for more than 2 hours, and then put it in the fresh-keeping layer to eat at any time.

Pork selection and purchase method 2: big brands.

Big brands are preferred. The quality of big brands is relatively high. Some people will say that big brands have problems and don't object, but the probability of big brands having problems is much smaller after all.

There are not many national brands of pork, and they are basically regional brands.

Pork selection and purchase method three: formal channels.

Formal channels are preferred. Offline is the first choice for large supermarkets, which are very convenient in cities above the county seat.

For pork purchased from regular channels, any problem manufacturers or channels will actively return and exchange the goods.

Pork selection and purchase method four: look at the color.

The color of cold fresh meat looks very fresh, smooth, delicate, etc., and it will not be dark or dry, so don't choose to buy it.

Pork selection and purchase method five: touch the feel.

When you feel that the color is abnormal, you should touch it with your hand, and feel it by hand: moist, elastic (press to return to its original state in time), and not sticky.

Pork selection and purchase method 6: smell the smell.

The smell of cold meat is pure. There is no fishy, smelly, sour and other peculiar smells.

1. When buying raw pork, choose one with a quarantine seal, because usually the tabula rasa meat we see (referring to the uninspected and quarantined) is mostly raw pork that is sold after slaughtering without permission, and its safety hazards are greater, so try not to buy.

2. Pork sold in regular large supermarkets or regular livestock markets is preferred, which is traceable and relatively safe.

3. Try not to buy pork sold by street vendors, although it is cheap, but it is not guaranteed, and secondly, the transportation process facilities are poor, and there is secondary pollution, especially in summer, which is unhygienic.

4. You get what you pay for, and the pork whose price is lower than the market price is more than try not to buy it in imitation of Lulu, which may be a problem with the quality.

5. Do not buy the red hair, when buying pork, you can pluck the pig hair to observe the color of the hair root, if it is red, it means that it is a sick pig, and the hair root of a healthy pig should be white.

The above is an introduction to what to pay attention to when buying pork, I hope it will help you.