Why is pork black inside and why is there something black in pork fat?

Reasons why pork has black inside:

1. This situation may be due to the fact that the blood of the animal is not cleaned during the processing process, and some of the blood remains in the thin blood vessels.

2. It may be bruising.

of blood vessels. Carefully inspect, the blood vessel strip of congestion can be pulled off, and the black blood congestion residue can be squeezed out from the section, otherwise it may be other foreign bodies, and the possibility of strip worms cannot be ruled out. It is best not to eat pork that is unknown and stale, and it must be cooked thoroughly.

Let's take a look at how to buy assured pork:

Buy pork and buy round stamped. The chapters on the pork have several shapes, and our common ones are round and triangular.

Oval, rectangular and X-shaped chapters.

1. Circular stamp.

This round official seal represents the pork that has passed the inspection, we can buy and eat it with confidence, and there is a time and place of quarantine on it, which is safe and harmless, and can be eaten directly. This is all pork that has passed the acceptance of the relevant part, and the detailed information of the pork in it is very reassuring to look at. Generally, we will find that the official seal on this pork has two colors, one is red, the other is blue, the blue represents the boar, and the red represents the sow, and the two kinds of pork generally taste not very different.

2. Triangle stamping.

Sometimes we will see the triangular official seal on the market, it is not recommended to buy this kind of pork, because this is the pork that can only be sold in the market after special treatment, and the pork may also contain some harmful substances after this special treatment, and regular consumption may cause certain harm to the body, so it is not recommended to buy pork at any time if it is stamped with a triangular official seal.

3. Oval stamp.

Some pork is stamped with an oval seal, and the pork stamped with this seal is generally used for industry, mainly for refining industrial oil, so this kind of meat generally does not appear in the market, but we should also pay attention when buying pork, and must not be deceived.

4. Rectangular stamp.

Pork containing rectangular chapters cannot be used directly to consumers or for consumption, and is generally refined into oil. And this kind of pork is generally not circulated in the market.

5. X-shaped chapter.

Pork stamped with this seal can not be used, no matter what it is used for, this kind of pork is a problem pork, eating it has a lot of harm to the body, all in the market we can not see.

It should be a blood jet that coagulates the capillaries. Twist the black line with your hands. If it's blood, no problem.

When killing a pig, the frightened pig's blood will flood the capillaries. The next time you buy meat, go home and soak or wash it. Generally, pork is not too big for the body after eating, and pork is rich in nutrients, so eating meat regularly is good for the body's resistance.

This black thing may be pig hair, there is no major problem, some hair follicles are in the meat, that is, it appears black.

It may be caused by bruising, it's okay, it's not a deterioration problem, just remove it when you can eat it.

There is something black in the fat of pork, it should be a virus, so don't ask for such fat anymore.

There is something black in the fat pork. You can't eat this. It's kind of understood. It's a fart every day, or it's a worry. The woman can't eat whatever she comes.

I don't know what black stuff you're referring to? Some may have a blood clot, which is also black, if it is some other foreign body. That's the process of complaining. Poor hygiene** is. Well, the pig is sick.

There may be capillary bruising.

What's it, is there a picture? The hair of a black pig is black and hard, it will stick into the meat, you can determine if it is pig hair, if it is pig hair, then it is fine, if it is not, then don't eat it.

If he sees something black in it, then he has a problem and can't eat it.

If only part of the pork skin is blackened, then it may be caused by the oil coming out, but it will not affect the consumption.

If the pork turns black, then it is due to the occurrence of "autolysis". Pork that has turned significantly black is not edible. If it is only a slight sauce color, it can still be eaten, but it is better to remove the blackened parts and cut the meat into small pieces, let it be placed in a ventilated place to dissipate the unpleasant smell before cooking.

In addition, you can't eat stinky pork. Under the right temperature and humidity, bacteria will multiply and invade the inside, breaking down proteins to produce odorous substances such as ammonia, nitrogen, and skatin. In this case, pork should no longer be eaten.

No, the pork is blackened because it has gone bad, and it is better not to eat spoiled food, which is harmful to health. So can't eat it. It is also possible that there is a problem with the pork itself, and it is no longer fresh when you buy it, or even dead pork.

Fresh pork should be bright red, odorless, non-sticky, if it is blackened, it is recommended not to eat it, bacteria breed quickly in summer, it is likely to have spoiled, do not eat it again.

Answer, the pork is black in some places, it should have been frozen in the refrigerator, it has been spoiled for a long time, and it is best not to eat it for your own health

Pork is blackened because it has gone bad, and it is better not to eat spoiled food, which is harmful to health. It is also possible that there is a problem with the pork itself, and it is no longer fresh when it is bought, or even dead pork, and such pork is resolutely not edible.

There are some places where the pork is blackened, and this situation may be due to the dark color of the lean meat, and if it becomes dark black, then it is not recommended to eat it in this case.

Some parts of the pork are blackened, because there is bruising, and it is best not to eat this pork.

Blackened pork is dead pork, that is, pork that has not been bloodletting. That's what happened. It is recommended not to eat, and if you want to eat, you should also have a high temperature.

The dark color of pork is due to the growth of a large number of bacteria, because it has deteriorated, and spoiled food should not be eaten, which is harmful to health. It is also possible that there is a problem with the pork itself, and it is no longer fresh when you buy it.

Consider discoloration caused by sick pigs or if it has been stored for too long.

It is recommended that you take a picture to see, if it is like this, it will be fine, because the animal has dark lymph nodes all over the body, this is normal, if it is spoiled, then it is not recommended to eat.

Some places of that pork are black, or he has put something too long, or well, there is something wrong with cooking something, since it is blackened pork, let's not eat it.

The place inside the pork is black because the snow was in it when the pig was killed.

This happens because the blood of the animal is not cleaned during the slaughter process, and some of the blood remains in the thin blood vessels, and during the cooking process, the blood is heated and coagulated, and it becomes a black bifurcated thread.

2. It may be a blood vessel with congestion. Double-check it, silt.

There are two kinds of situations, one is that there will be red spots in sick pork, and the other is that there will be red spots when the blood is not drained.

Generally, there are four situations of this, 1 is deterioration and mold, and the taste of the meat at this time must be different from normal meat, and this must not be eaten.

2. There is also a situation caused by blood coagulation after oxidation in one place, sometimes a large piece, sometimes a little bit, this kind of meat can be removed from the black spots or edible, must be cooked;

3 is folliculitis, inflammation of the hair follicle under the skin of pigs, resulting in red and black hair follicles. This is very likely, this pig's head is cut off black, and the rest can be eaten.

4. The pig is slaughtered when it is hot, resulting in subcutaneous bleeding points, which is not in the way;

If it is the fourth case, be cautious when eating. You separate the pork skin from the fatty meat, and if it's all like this, pay attention when cooking, and make sure it's cooked.

1. The usually blackened place should be the slaughterhouse, when the pig is killed, for convenience, the pig is stunned with a wooden stick, resulting in bruising in the injured area. This does not affect the freshness of the meat. 2. If there is only pork skin, it will appear dark gray or slightly black when it is cooled in the air after cooking, which is caused by the removal of oil.

3. Do not put the pork for more than 8 days, which will affect the quality of the meat, and if you smell the meat with an abnormal taste, you should not eat it again.

Not necessarily. Normal fresh pork is red or light red, the fat is white, the appearance of fresh meat is slightly dry or moist, the cut surface is slightly moist, and it has an oily texture when touched by hand, but it is not sticky; After the meat is spoiled, due to the large number of microorganisms, sticky metabolites will be produced, causing the surface of the meat to be sticky and even stringy. Sticky meat is a sign of the beginning of spoilage.

Fresh meat is tight and elastic and heals immediately when you press the indentation with your fingers. The longer it is stored, the protein and fat in the meat will gradually be broken down by enzymes, and the muscle fibers.

is destroyed, so the flesh will lose its original elasticity, and the depression after finger pressure will not only not be completely restored, but will even leave traces. Fresh meat has a normal meat taste, whereas spoiled meat is due to proteins, fats, carbohydrates.

It is decomposed by microorganisms to produce various amines and indoles.

Acids, ketones and other substances, so there is a distinct rancid smell.