How to identify a water injected pig? How to identify grain pigs and water pigs

Take a paper towel and press it heavily on the pork, the one that is not filled with water will be mimeographed, and the one filled with water will be marked with water vapor, you can tell the difference between oil and water, right? Don't press it on the skin, the fat.

1. With the eyes, after the pork is injected with water, the surface looks watery and shiny, the lean tissue is relaxed, and the water-injected pork contains excess water, and the muscle color becomes pale or gray-red, and some are yellowish and swollen; And the meat infused with salt water and alum water has a bright color.

2. Touch it with your hands, there will be fine water droplets when you touch the pork with your hands, and the pork dilutes the body fluids due to the water injection, so there is no stickiness.

3. Cut with a knife, the elasticity of the water-injected pork is poor, and there are obvious traces on the cutting surface of the knife, such as swelling.

4. Test with paper, the cigarette paper is pasted on the lean meat, and after a while, it is removed and ignited, if there is an open flame, it means that there is oil on the paper, and the meat is not filled with water, and vice versa. Stick the toilet paper on the freshly cut surface, the pork that is not filled with water is generally not obviously moist or slightly moist on the paper, and the pork that is injected with water is obviously moist. Stick ordinary tissue paper on the meat, normal fresh pork is sticky, the paper is not easy to remove, and the water-injected pork is not sticky and easy to peel off.

In order to improve the accuracy of identification, you can try again, remove the paper that was applied the first time, and immediately apply another piece of paper. Normal meat, the paper is basically not soaked; Injected with water, the paper is still obviously soaked and mostly dotted. There is also water overflow on the cut surface of normal meat, but the amount is small, and there is often a slight infiltration on the test strip, and there is no water on the second try; The water-injected meat still has water overflow on the second retry.

5. Look at the blood vessels: Some slaughterers inject water through the heart or blood vessels of the animal during the slaughtering process, and only by checking the blood vessels can they be found. The blood vessels of normal flesh are very dry when cut, and there are a few traces of blood attached to the walls of the blood vessels.

However, if water is injected, the incision of the blood vessel is very moist or has water beads, and the blood vessel is very clean and obviously looks like it has been rinsed with water.

Three tricks to identify swill pigs.

According to relevant experts, to identify swill pigs, it is necessary to look, touch and smell them three times.

The first is to look and see if the fat part of the fresh pork is "yellow" than normal", the yellow one may be a "swill pig", because the normal one should be "white" closed feast knowledge.

The second is to touch, touch whether the fat part is very soft, the normal pork fat is moderately soft and hard, and if it is too soft, it may be a "swill pig".

The third is to smell, smell carefully, the fresh meat of the "swill pig" will exude the smell of swill. Xiang Chain.

The flesh of the grain pig is blood-red, and the water pig is blood-white. Beg.

1. Look at the color, squeeze the elasticity of the meat with your hands, cover and press with a paper towel, and see if the cut surface is dripping. The so-called water-injected meat is that the unscrupulous merchants forcibly fill the pig with water about an hour before killing the pig, and then slaughter the pig after the natural hole flows blood, this irrigation method is the most cruel, and there is a pig after being slaughtered, the water is poured into the pig's heart with a high-pressure water pipe, and when the water spreads throughout the body, then **. And the purpose of their irrigation is to make more black money.

So when we buy pork, we must keep our eyes open and be sure to touch the pork in case we buy water-infused meat.

The color of the water-injected meat is whitish.

When buying meat, the first thing is to look at the eyes, first look at the color of the meat, some pork is a little dark, and a little shriveled, it looks like it has been exposed to the sun, then this kind of meat is normal pork. But the water-injected pork is different, the water-injected meat can be seen from the surface of the water is very watery, its color is very reddish even if it is red, and sometimes it will be whitish, so when we see this color of meat, we can basically determine that it is water-injected pork.

Water-infused meat is not elastic.

In addition to the sight, it is to squeeze and touch with meat. When we squeeze the water-injected meat, not only will the blood flow, but the blood will not be viscous at all, and the indentation formed when we squeeze will not come back, and when we touch the water-injected meat, there will be no greasy feeling on the hands. But if it is meat that has not been filled with water, it is the opposite, not only will it come back quickly when pressed, but also the hands will be greasy and greasy after pressing.

Soak the water-filled meat with paper towels.

If we can't be sure whether it is water-injected meat with our eyes and feel, we can borrow a paper towel to test, first we cover the paper towel on the meat, and then gently press it with our hands, about 10 seconds or so to take off the paper towel, if the paper towel is soaked, as if falling into the water, then the meat is water-injected meat, but if the paper towel is only oily and not soaked, it means that this is not water-injected meat.

The cross-section of the water-infused meat will drip water.

The water is abundant, so when we cut it, the cross-section will seep blood, which is a mixture of blood and water, which is completely different from normal blood, and the blood will drip down the cross-section onto the board. But if it is not injected with water, then after cutting, there will be no blood oozing, and even if there is, it will only seep out, and it will not flow on the board.

Fresh pork is sticky to the touch, and if it is sticky, it is not water-injected meat.

The harm of water-injected meat: The harm of water injection in the meat is relatively serious, first of all, the water is used to top the meat, and the water is used as meat to sell the pit to consumers. At the same time, water injection will destroy the tissue structure of the meat, and the fresh meat will lose its original quality and flavor.

The most serious thing is that water injection can bring all kinds of parasites and pathogenic bacteria to the meat, causing serious pollution and harm.

There are three ways to identify water-injected meat, mainly: "look", "press", and "cut".

Look: The flesh is dull in color, and there will be some blood underneath. Normal fresh meat is bright red in color, dry on the surface, and there is no juice outflow;

Press: After the water-injected meat is pressed, it has no elasticity and cannot recover quickly. And normal fresh meat has good elasticity after pressing.

Cutting: After cutting the water-infused meat with a knife, in a very short time, juice and blood flow out. When normal fresh meat is cut, no juice and blood flow out.

The easiest way is to stick a tissue to the lean meat, and when the paper is wet, it is filled with water.