What causes gray pork fat?

Pork whiteness is white muscle, one of the causes of pork whitening can be white skin. Characteristic cardiac and skeletal muscles degenerate and deteriorate, usually occurring in heavy muscles such as the thighs, hips, and back. Becomes pale and fishy, slightly harder, and darker in severe cases.

The main reason for the whitening of pork is that it is related to its freshness, only fresh pork, and without contamination and spoilage, the color will be more tender, so that the pork is qualified, the taste and texture of cooking will be better, and it can also maintain health and safety, and the nutritional value will be higher.

There are three possible reasons for the whitening of pork: 1. Pork is "PSE.""Meat. The so-called "PSE meat" refers to the lean pig is very stressful, in the process of pre-slaughter treatment, it will cause the stress response of this type of pig, so that adrenaline or other hormones are released, and anaerobic ethanol is produced in the muscle, and at the same time, due to physical and psychological stress, the body temperature rises, the pH value decreases, causing protein deterioration to form PSE meat.

PSE meat can be eaten, but the meat quality will be relatively poor, and the taste is not as good as normal pork.

2. Pour water into pork. Water-injected pork can be watered up to 15-20% of net weight. The color of the water-injected meat is generally lighter than that of normal meat, the surface is not sticky, and there is quite a considerable light red blood flowing out after placement.

When unclean water enters the animal's body, it will cause the somatic cell of the body to expanse and rupture, resulting in protein loss and deterioration. Pork is easy to cause the pollution of pathogenic microorganisms after water injection, and the water quality of the meat surface contains pathogenic microorganisms and the lack of disinfection means in the operation process, so it is easy to cause the pollution of pathogenic microorganisms, which not only destroys the nutrients of the meat, but also produces a large number of bacterial toxin substances.

What are the main causes of whitish pork? I come, 1 pork whitish and bloodless is mainly caused by leukomyopathy, pork water injection, and pig stress reaction, so it is recommended not to eat. Among them, leukomyosis is one of the big reasons for the whitishing of pork, and the muscle lesions are whitish, resulting in the flesh color like fish, dull, and gray-white dots will be seen on the cut surface.

2. Fresh pork is generally light red. Most of the pork that is particularly bright red has added pigments, and most of the pork that is purple-red or black-red is caused by improper bleeding during slaughter, so do not buy it.

3. Fresh pork is a simple meat taste, with a light fishy taste. If it smells rancid or smells too good, don't buy it. The former is obviously spoiled, and the latter is an unscrupulous merchant who adds a lot of spices to the pork on the verge of spoilage to mask the smell.

4. Stretch out your fingers and press, the spoiled or rotten meat is damaged due to muscle tissue, and it is neither shiny nor elastic after pressing, and the pressing place will even always be concave, so you should never buy such pork.

Hello, there may be three reasons why pork is whitish. The first possibility is that when the pork is treated before slaughter, the pig Qihan has a stress reaction, and the adrenaline or other hormones are released from the blind of the piglet. The second is that the pork is watered.

There is also the microbial contamination caused by pork after water injection.

Question 1: What's the deal with the whitish pork? 10 points Hello, I'll do this question!

Pork is whitish, if the meat you buy must be healthy, then there is only one way to explain, that is, you must be frozen meat, after the pork is frozen, when the pork is melted, the blood and water in the pork are lost with the thawing, so the pork becomes whiter than when you first bought it!

You can eat with peace of mind, no problem!!

Question 2: What is the main reason for the whitening of pork? What to do? After a while, it was said that there was an imitation of the rental variety, which should be a twitch factor. There is also a reason why there is too much corn and soybean meal in feeding. I don't know which friend has practical experience, please advise!!

Question 3: What's going on with the whitish pork Mainly because the skill of killing pigs is too good, the blood is cleaned, so the flesh is white, and you have said other reasons, killing early, incomplete feed nutrition, and pig stress reaction.

Question 4: Why is the pork whitish It may be that the pig is injected with water before slaughtering, and the meat shape is generally white, and my experience is to eat the premix The color of the pork is the most beautiful View the original post

Question 5: What is the reason for the white and yellow pork, is it bad?

Question 6: What is the reason for the whitish pork, is it related to the feed? Common causes of whitish pork: strong before slaughter **Pork cell wall rupture, cell fluid loss; Affusion; Frozen meat; Leukomyopathy. Basically, it has nothing to do with feed.

Question 7: What causes the pork to be white and watery??? Butchers can sell more money by filling the meat with water, and consumers can not buy it. It's up to who's smart.

Question 8: What happens to the whitish stupid pork you just bought 10 points How to distinguish the quality of pork? The first is to look at the colors.

Good pork is pale red or bright red in color, and unsafe pork is often dark red or purplish red. The inferior meat caused by feed has the smell of waste water or medicine; Pathology caused by grease, fecal odor, putrefin, strange sweetness and other odors. Breeding sows have reddish muscles.

2 similar issues.

Question 9: Ask for advice: What is the matter with the white color of slaughtered pork Adding organic selenium to the feed will also have a better effect, the amount of addition.

Question 10: Why does pork turn white when boiled and how white is it? If it's not very white, it's possible that the oil from the pork is mixed with the water. The oil-water mixture is a bit white.

Yes.

Fresh pork is gray or dark red in color, dark gray or dark brown in section, 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.

Pick pork

1. 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.

2. Elastic pressing.

Fresh pork has a tight and elastic texture, and it heals immediately when pressed with your fingers and has a firm feel. Water-injected pork generally has a damp surface and poor elasticity, and the depression recovers slowly after acupressure, and there is liquid oozing out of the cut surface when under 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. The amount of fat is moderate.

The thickness of pork fat is related to the breed and part of the pig, generally speaking, the common breed of pork fat is thicker, while the hybrid breed of pig fat is thinner. However, it should be noted that in addition to being unusually bright, the subcutaneous fat layer of meat containing clenbuterol is also thin, usually less than 1 cm, and the muscle fibers are relatively loose, so consumers should be cautious about buying this kind of meat.