Why did the pork I bought turn red?

If the pork is bright red, it must be using some prohibited things, such as borax, which is harmful to the human body, and ingesting more than a certain amount will cause cancer and death.

Others wrap pork with carbon monoxide to make it bright red; There is also the use of nitrite to make the meat bright, but nitrite is a carcinogen. Fresh pork is pale red and pink, and over time it will turn dark red and maroon.

There could be several reasons for this:

1. Failure to drain blood at the time of killing, or not to bloodletion to kill;

Second, the pigs of some black-hearted merchants are now fed feed with clenbuterol.

That's why the lean meat is so red now, which is not normal. It is recommended not to eat it at first, save the cooked pork and go to the health department for inspection.

3. It may be a little lightly cooked and not fully cooked. When the pork is not cooked, the local bloody parts may appear red, and the blood will darken after being left for a period of time;

Fourth, the pork bought may be frozen in the supermarket for a long time, and the red color after cooking is due to the condensation of the residual blood in the pork when it is frozen for a long time, and the cooking time does not take this into account.

Fifth, with the addition of pigment or meat tenderizer, it will not be pink after normal cooking, and the meat with the tenderizer is pink in color, and it tastes weird, if there is no such feeling, it should be artificially added with pigment, in order to look good, no matter what, these things are not good for the human body, try not to eat, and pay more attention to distinguishing when buying meat in the future.

1. Failure to drain blood at the time of killing, or not to bloodletion to kill;

Second, now pigs are fed with additives Clenbuterol feed So lean meat is now so This is not normal You may say that the situation may be that the pork is a sick pig or slaughtered without thorough acid It is recommended that you do not eat it first, save the cooked pork and go to the health department for inspection.

3. It may be a little lightly cooked and not fully cooked. When the pork is not cooked, the local bloody parts may appear red, and the blood will darken after being left for a period of time;

Fourth, the pork is frozen for a long time in the supermarket, and the red color after cooking is due to the condensation of the residual blood in the pork when it is frozen for a long time.

Question: cooked.

The supermarket is still a stall.

If you ask a question, I'll send you a **.

Please help me take a look.

It's caused by the clotting of blood inside

As long as it's not a large area of redness and purple, it's fine.

Your pork is edible.

The color of pork is roughly divided into three kinds, dark red (1 is that the pork itself is dark in color, this is not much, 2 pigs did not put clean blood after killing, 3 pork is old), bright red (this is the normal color of most pork, the problem is not big), pink (1 may be the same as itself, but it is not much different from bright red, 2 dozen water meat, 3 dead pork). It's not a big problem to buy meat and buy bright red

Pork is dark red, indicating that the pork is not fresh anymore, or that it is the meat of a dead pig. The color of the pork is dark red, which may be that the pigs were slaughtered and the bleeding was not sufficient, and the possibility of dead pork is not ruled out, and it is recommended not to buy it. Fresh pork is preferably pale red or pink.

Light red or bright red indicates good bloodletting and little blood remains in the pork veins. Deep red or dark red indicates poor bloodletting of pork, and a large amount of blood is stored in the blood vessels. Dead pork does not have a bleeding process, so it is also dark red.

You can also pluck the pig hair to observe the color of its hair roots, if it is red, it means that it is a sick pig, and the hair roots of healthy pigs should be white.

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 cut surface of the meat can squeeze out dark red stasis. 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, and the lean part is dark red.

The redness of pork skin is due to the bruising of some parts of the pig during transportation before or after death. Therefore, after the pig is slaughtered, the injured part is likely to have a reddening of the pork skin.

When selecting pork, you don't have to worry about buying poor quality pork when you see pork with red skins. This is normal, and you can buy pork with confidence.

The pork I just bought is the same, and the skin and fat turn red as soon as the water is wet, and the fat is pale pink and the skin is dark pink. Haven't come across it before. I bought six catties and planned to make sausages, or brand pork, is it selling dog meat on the head of a sheep?

It's normal to be a little red, but if it's particularly red, you have to pay attention, usually, when you kill the pig, the blood is not clean, and the skin is red, if it's a dead pig, it hasn't been killed, it must be particularly red, and it is recommended not to eat it (it is recommended not to eat, I hope to adopt "Thank you)".

This is normal, caused by the rupture of the capillaries of the pigskin.

Water-filled pork! Or frozen!

There is a problem with the meat, it should have been piled up for a long time. It's best not to eat, health is important.

Generally speaking, there are two kinds of pork in the market, one is slaughtered in a regular slaughterhouse, and the other is slaughtered by a private person, the pig slaughtered in the slaughterhouse has undergone bloodletting and acid discharge, and the bloodletting is also clean, so the meat color is light red, and the private slaughter is also bloodletting, but the bloodletting is not clean, the blood remains on the meat, and there is no acid discharge, so the color is dark red.

There is also a difference in the taste of the two kinds of meat, the meat that has been cleaned and drained by bloodletting and acid is more tender and the taste is naturally better, while the meat without bloodletting and acid removal is more fishy, and the meat quality is not so tender.

In addition, there is another possibility that the color of the pork will be light red, that is, the pork injected with water, but its color is closer to white, and there is the female pork, and the color of the dead pork will also be dark red, which needs to be smelled with the nose.

In short, when buying meat, it is best to go to the supermarket to buy, it is more formal, and it is guaranteed, I really don't know to look at it, touch it twice, and smell it three times.

1. Insufficient bloodletting.

The dark red color of the pork is because the pig is not bled enough during slaughter, resulting in residual blood congestion in the blood vessels of the meat section, if the pork is left for too long, it will also cause the surface to be dull, the normal pork color should be bright red, and the fat part is milky white or pink white.

2. Odor identification.

Pork can judge the freshness by smell, fresh pork smell is normal and will not have a peculiar smell, while the next fresh pork will produce some acidic substances in the process of placement, there will be a slight sour and musty smell, and spoiled pork will have a pungent smell of blood and spoilage.

3. Elastic discrimination.

Pork can be judged by surface elasticity, fresh pork surface is slightly dry or slightly wet, when the pork is pressed by hand, there will be a depression, but it can be immediately recovered, with good elasticity, while fresh pork is dry and sticky on the outside, and the elasticity is also relatively poor.

1. Failure to drain blood at the time of killing, or not to bloodletion to kill; Second, pigs are fed feed with clenbuterol, so the lean meat is so red now, which is abnormal. Generally healthy lean pork is light red, the meat elasticity is good, with pigment or meat tenderizer, it will not be pink after normal cooking, and the meat with tenderizer is pink in color, and it tastes weird, if you don't have this feeling, it should be artificially added with pigment, in order to look good, these things are not good for the human body, try not to eat.

1. Caused by not letting the blood out at the time of slaughtering, or slaughtering without bloodshed.

2. It is not normal to feed the feed with added clenbuterol, which causes the pork to turn red. It is recommended not to eat it first, save the cooked pork and go to the health department for inspection.

3. The pork is not fully cooked. When the pork is not cooked, the local bloody parts may appear red, and the blood will darken after being left for a period of time;

4. After a long period of freezing, the pork will appear red after cooking, and the residual blood in the pork will be coagulated due to the long-term freezing.

5. Caused by the addition of pigment or meat tenderizer, normal pork will not show red after cooking, and artificial addition of pigment is harmful to the human body, so it is recommended not to eat.

If normal pork is very red, there are two reasons, one is that there is more blood in the lean pork meat, and it looks very red. Another reason is the breed of pigs, the breed of pigs with good meat quality is very red in color.

The color of the pork is very red because the pigs are not bled enough during slaughter, resulting in residual blood congestion in the blood vessels of the meat cut, and the color of the pork changes. If the pork is left for too long, it will also cause a dull surface, and the normal pork color should be bright red, and the fat part should be milky white or pinkish-white.

The color of pork is dark red because the pig is not bled enough at the time of slaughter, normal pork is generally bright red, and the fat and fat parts are milky white or pinkish-white, if the pork has a sour or bloody smell, it is stale pork or rotten pork, or use your fingers to press the pork, moist and elastic is fresh pork.

The pork is very red, and some people are cut with blood that seeps in, or it is stamped or something, so it looks extraordinarily red.

It may be that it has been in stock for a long time. Or maybe some part of the pig didn't put the item clean. It is recommended to go to a regular supermarket to buy meat, the quality is more guaranteed.

What is the reason why pork is red? I think pork is very red, is it time to kill pigs? It was not burned well, and the pig's blood was not released, and it was left in the body and said that it was caused.

Pork marquenus is not good, then it belongs to killing pigs when it is written, this may be dead pork, it is impossible to live, and the color is after the Lord is dead, my thanks, it is not good, try not to eat it.

Generally very red is the pig feeding time a little longer! So the pork is delicious! Time is short, pork is a little close! You can buy some for yourself and come back for comparison!

The color of pork is very red, generally the pig blood is not cleaned when the pig is killed, and the pig blood is retained in the meat, so the color of the pork is very red.

That's because of soy sauce or dark soy sauce, which plays a role in coloring and seasoning during cooking.

I think the pork is red because the blood is not cleared, and the meat is red.

This situation can be considered to be not fully cooked, for example, if you cut frozen meat, this will happen if you don't have enough time. Now that we're talking about pork, let's take a look at how to choose a good one.

How can I buy the freshest pork?

One smell: is to pick up the pork and smell it first, to see if there is a strange smell, if there is a strange smell means that it is not fresh, the taste of fresh pork is relatively small.

Second pressure: press the surface of the pork with your fingers, press a big pit, and the pork that will not shrink is not to be bought, it is no longer fresh; A good pork press is elastic, and it will return to its original shape when pressed down and let go of the hand.

Three touches: Touch the pork. The surface is slightly dry, and it is not fresh when it is still sticky to the touch, so it is not recommended to buy.

Four looks: look at the fat: good pork fat is pale white or milky white. If it is sick and dead, the pork fat is reddish. There are also abnormal spots and spots on the fat.

Look at the lean meat: If you pinch it a little, the lean meat will be elastic and will return to its original appearance. Good pork has very little residue in the blood vessels. It is red or reddish in color.

Nutritional value of pork.

1.Pork protein is a high-quality protein that contains all the essential amino acids for the human body.

2.Pork is rich in iron, which is essential for the production and function of red blood cells in the human blood.

3.Pork is the main dietary vitamin**, especially vitamin B1 in lean pork

is abundant. Pork also contains more vitamin B2, which plays an important role in fat synthesis and breakdown

Efficacy and function.

1.Replenish protein and fatty acids.

Pork provides humans with high-quality protein and essential fatty acids. Pork provides heme.

organic iron) and cysteine that promotes iron absorption.

acid, which can improve iron deficiency anemia.

2.Nourish the kidneys and nourish the yin.

Pork is flat and sweet, moistens the stomach, shengjin liquid, tonifies kidney qi, and detoxifies fever.

The effect is mainly for the treatment of fever, thirst and thinness, and kidney deficiency.

Frailty, postpartum blood deficiency.

Dry cough, constipation, nourishing deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing skin, facilitating urination and quenching thirst.

The pigs were not bloodied when they were killed, or the pigs were not bled to kill.

The pigs were fed with additives during rearing. If this is the case, it is recommended not to eat it quickly, and save the cooked pork and go to the health department for inspection.

Not enough time to cook and not fully cooked. When the pork is not cooked, the local bloody parts may appear red, and the blood will become dark after being left for a period of time.

Pork is frozen in the supermarket for a long time, and the red color appears after cooking, because the residual blood in the pork is condensed after a long period of freezing.

This is a normal phenomenon. Heng quietly royal.

Because meat products will have residual blood streaks in the production and processing process, which belong to broken capillaries, there will be dark red phenomenon after cooking the bucket in the daily diet, so it is normal.