Why is pork bright red and light red in color?

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.

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.

First, the blood was not drained when killed, or the blood was not bled 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.

The color of normal fresh lean meat is bright red or dark red and shiny, and the fat and fat are milky white or pinkish-white. If the color of the pork is dark red and dull, it may be that the pig was not bled sufficiently during slaughter, and the possibility of dead pork cannot be ruled out.

Fresh pork is pale red or pale pink. The skin is white and shiny, and the fatty part of the epidermis 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.

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, there is local blood, and the parts may appear red, and the blood will darken after 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.

Hello dear and happy to answer for you. Found for you: Healthy and fresh pork is generally light red.

1. Generally, the color of fresh pork is relatively bright red, because soon after slaughtering, there will be blood left on it, so that the pork is bright red. 2. But there are also some pork with a particularly dark red color, even dark red, purple red, and reddish-brown, such pork is recommended not to buy, and it has been placed for a long time. 3. It is also possible that this kind of pork is dead pork, and if the pig is not bled in time, the color of the meat will be dark and black.

4. There are some other meat with a lighter color, and we have three of the most common, one is a faint pink, mainly because it has undergone initial processing, such as cutting, acid discharge, etc., which is not only conducive to transportation, but also has a better taste of meat. 5. This kind of meat can be bought with confidence, of course, there are some bad merchants who inject water into the pork, so that the meat becomes resold for more money, and the color of this kind of meat is also very light, or even whitish, and no matter how cheap it is, don't buy it. I hope mine can help you and have a great day