Can you eat pork with bruises, pork has purple blood clots inside, can you eat it?

This is because the blood is not cleaned when the pig is killed, as long as the blood clot is disposed of. If it is not a blood clot, but a blood spot, it may be caused by a pig that is sick and cannot be eaten.

Pork purchase.

1.High-quality pork: white and hard fat, with a flavor. The outside of the meat often has a slightly dry film, the meat is tight and elastic, and the depression is immediately restored after finger pressing.

2.Sub-fresh meat: the meat color is darker than that of fresh meat, lacks luster, and the fat is grayish-white; The surface is sticky, with a slight rancid musty smell; The meat is soft and elastic, and the recess cannot be restored in time after light pressure; The surface of the meat is moist after it is cut, and cloudy juices will ooze out.

Spoiled meat is sticky, has a dry surface, and is gray-brown in color; The meat is soft and inelastic, and the recess cannot be restored after acupressure, leaving obvious traces.

3.Dead pork: dark red in appearance with intermuscular capillaries.

There is purple bruising in it.

Don't buy it.

4.Rice pork.

The meat contains cysts, which are the larvae of the green worm. Its most striking feature is that there are oval-shaped, milky-white, translucent blisters in the lean meat, which vary in size, and from the outside, it looks like the meat has rice grains sandwiched between them.

5.Others: When buying pork, pluck one or several pig hairs, carefully look at the hair roots, if the hair roots are red, it is a sick pig; If the hair roots are white, it is not a sick pig.

There are blood spots on pork, it doesn't matter, it's a bruise phenomenon on the **, not a disease, and a very common phenomenon on pork can be eaten, it doesn't matter. The pork sold in the market is basically through quarantine before it can be sold. Do not worry.

But you can eat it, it was when I killed the pig, and the piece that beat the pig was injured. In order to.

Pork with bruises under the skin, which is a type of pork with poor bloodletting, has a large amount of blood stored in the blood vessels, and it will be dark red or dark red. There is also the sick and dead pork, and the sick and dead pork does not have the process of bloodletting, so it is also dark red. Pork with bruises, not too good quality.

Healthy pork fat is white, hard, and tends to be shiny on the cut surface. If the bloodletting is good, there will be little blood left in the blood vessels of the pork, and the color will be light red or bright red.

Pork bruising may be dead pork. Pork bruising, which is a condition of poor bloodletting, has a large amount of blood stored in the blood vessels, and it will appear dark red or dark red. Another situation is sick and dead pork, which has no bloodletting process, so it will also show a dark red color, and pork with bruises is generally not of good quality.

Pork stasis is not dead pork.

Usually healthy pork fat will be white and hard, and the cut surface tends to be shiny. If the phlebotomy is well answered, there will basically be no blood left in the blood vessels of the pork, and its color will be bright red or light red.

Fresh pork is tight and elastic because of its texture, and the dents will heal immediately when pressed. However, if the pork is stored for too long, the protein and fat in it will gradually decompose, so that the muscle fibers will be destroyed, which will cause the surface of the pork to lose its elasticity.

When buying pork, you need to ask the owner whether the pork sold has the relevant qualifications, including inspection seals, inspection certificates and quarantine seals; If not, it should be noted.

Summary. The reason why fresh pork will seep blood is because this is what everyone calls "water-injected meat", and the butcher fills water into the pork, and some of this water is absorbed and fused by the pork, and some of it is not absorbed, so it fuses with the blood into blood water, and slowly oozes out.

Dear, hello, I am your life Answering Wheel He Lord Xiao Huahua is answering this question for you, you need to wait patiently for about 5 minutes, the answer will be revealed for you immediately, please don't worry<>

Is there a blood clot in the lean meat is not dead pork Hello dear, there is a blood clot in the lean meat, and the source must be dead pork. After thawing, the meat is light brown and rock-resistant, the juice is lost, and the tissue is relaxed. Don't celebrate the acre of crimson pork. The crimson half is either an old female pork or a dead pork, the kind that wants a light red.

In terms of color, the skin of fresh pork is pure white, the fat is white, the lean meat is cracked red or light red, shiny, if the fat lacks luster and is light gray, and the color of the lean meat is slightly darker, it indicates that the pork has been placed for a longer time, and the freshness of the meat is poor, if the surface of the meat is gray or gray-green, and the fat is gray-green, it means that the meat has been corrupted.

A friend gave me half a pork with a hundred catties, why is there so much blood in Red Lala? Thanks for the reply.

The reason why fresh pork will seep blood is because this is what the big bird called "water-injected meat", and the butcher fills the pork with water, and some of this water is absorbed and fused by the pork, and some of it is not absorbed Xiang Sui Gai, so it is fused with blood into blood water, and it slowly seeps out.

Answer: Hello, if there is a blood clot in the pork, if there is no problem in some parts, it is possible to kill the pig and bleed without putting it clean, if the whole piece of pork has bruises, it is best not to eat it.

It should be edible, but only if the pig is a healthy pig and has a blood clot that may have not been rinsed during the slaughter process or that the pig has a blood clot that is bleeding before death because it knows what is causing it.