How to identify whether cooked chicken or pork was slaughtered after death

If it's a chicken, you can see its eyes, whether it's closed or half-open, if it's closed, it's cooked after death, and if it's a live chicken killed, you should know what it means to be dead and not dead.

Chickens or pigs slaughtered after death are mainly red in color and uneven in color, especially in the flesh and bones. Because pigs or chickens that are slaughtered after death do not have blood flowing out of their bodies and remain in their bodies.

Chicken is our most common protein supplement, which is both nutritious and economical, so how do you kill chicken?

Prepare a clean bowl with a little salt and a little water, which is used to hold chicken blood, and prepare a large basin or bucket, and a sharp kitchen knife.

Pluck out the chicken feathers under the chicken's neck, so as to better find the slaughtering position, pay attention to hold the chicken, otherwise the chicken will keep fluttering when plucking.

Twist the chicken's neck back, hold the chicken feet and wings, and then start to slaughter with your hands, the knife should be fast and accurate, and then control the chicken blood into the bowl.

The slaughtered chicken is quickly put into a large basin or large bucket, scalded with hot water, quickly plucked, and then disemboweled and rinsed, and a chicken is perfectly slaughtered.

The New Year is approaching, and it is common to kill chickens and ducks in rural areas. I remember 13 years ago, it was also the end of the year, my husband bought a few off-the-shelf carnivorous chickens, took them home, and no one killed them, there was no way, so I had to kill them. I have never killed a chicken, and when I asked people who had killed chickens, they all said that if I cut the artery in the neck of the chicken with scissors, the blood would flow and it would die.

I tried, but it was not good, the arteries were cut, even the trachea was cut, blood was shirring, chickens were running all over the ground, and I was too sinful. Later, my husband said that he would chop his head directly with an axe, and go down with an axe, which would be clean and neat. I found an axe, a wooden mound, and prepared to kill the chickens.

Something unexpected happened, I went down with an axe, and the chicken died happily, and I heard my son cry in fright, and I don't know when he saw me killing the chicken through the windowpane, and he was frightened. While crying, he said, why is it so cruel, why did the good chicken kill? Doesn't he hurt?

When I said eat meat, he said he would rather not eat it than kill it. My son cried and made a fuss for a long time, so he could coax him to say it, and after that, he would never kill chickens again, it was too cruel.

First of all, in order to better preserve the chicken, it is necessary to clean the internal organs, pluck the feathers, release the chicken blood and wash it repeatedly with clean water, because if these are not removed and cleaned, it is very easy to cause rot and deterioration.

You can keep the whole chicken in the freezer area of the refrigerator at home, so that it can be placed for 3 months to keep it not bad, and when it is frozen, you can use a bag to pack the chicken up to prevent the refrigerator from smelling, and if the space is enough, it is recommended not to cut it into small pieces for cryopreservation, otherwise it is easy to lose nutrients.

The dead pork is a little reddish, and the meat is also a little dead and firewood. If it's braised or fried, it's hard to tell.

The method of judging whether the slaughtered chicken is a native chicken: look at the body shape, look at the chicken feet, look at the chicken neck, and look at the chicken gizzard.

1. Look at the body type

1) Native chicken: small in size, well-proportioned overall, and without excess fat.

2) Free-range chicken: the legs are firmer and the skin is thinner.

3) Feed chickens: larger in size, thicker skin, more fat, and shorter legs.

2. Look at the chicken feet

1) Native chicken, free-range chicken: The claws of the native chicken are small and slender, and the claws of the free-range chicken are large and slender, which is caused by long-term running in the wild.

2) Feed chicken: the paw is a normal size like jujube liquid.

3. Look at the chicken neck

1) Native chicken, free-range chicken: the number of lymph blocks under the skin of the chicken neck part is small and evenly distributed, and a large number of fatty flesh skin tissues are generally not distributed.

2) Feed chickens: lymph nodes are generally hypertrophied.

4. Look at the chicken gizzards

1) Native chicken, free-range chicken: the gizzard is larger, the locust is thin and hard, the color is generally yellow, and it is easy to tear off completely.

2) Feed chicken: The gizzard is seriously degraded, soft and thick, and there is more fat on the outside, which is difficult to tear off completely.

Breeds of native chickens

1. Nostalgic chicken

Nostalgic chicken is a native chicken, also known as Xinyi chicken and Zhanjiang chicken, which is a kind of broiler chicken, and its feathers, beak and toes are yellow. When raising nostalgic chickens, it is necessary to choose grassland or woodland with open terrain and convenient drainage and irrigation, and build protective nets around the site to avoid the appearance of natural enemies such as weasels.

2. Jinyang silk chicken

Jinyang silky chicken is a native chicken, native to Liangshan Prefecture, Sichuan, its feathers present a silk-like stool age, more supple, and the mouth, toes are black, feathers are white or yellow, the comb is dark red, due to the small number of Jinyang silky chickens, can not be kept in captivity, in 2009 was listed as a livestock and poultry germplasm resources protection breed.

3. Jianghan chicken

Jianghan chicken is a native chicken, a kind of firewood chicken from the Jianghan Plain of Hubei Province, its comb is red, the mouth and toes are white or light yellow, the neck feathers are golden yellow, and the tail is black. Jianghan chicken is often cultivated as an egg-meat breed, with strong adaptability to the environment and delicate meat.

4. Yunyang chicken

Yunyang big chicken is a native chicken, which is a breed obtained by crossing fighting cocks with small chickens, with a larger comb, longer toes, black color, and a smaller body with a shorter tail. When breeding Yunyang chickens, it is necessary to provide them with wheat bran, grains, green vegetable leaves, corn kernels and other foods.

1. Hide this curved mouth, fresh chicken, the mouth is shiny, dry, elastic, and has no peculiar smell; Stale chickens, the mouth has lost its luster, part of it has lost its elasticity, and it is accompanied by a rotten smell.

2. Eyes, fresh chicken eyes, the eyeballs fill the entire eye socket, and the cornea is shiny; The eyes of the chickens are cloudy.

3. **, Fresh chicken chop eliminator** is light yellow or light white, the surface of the skin is dry, and it has a unique smell; Stale chicken skin is wrinkled.

What we buy in the supermarket now is basically broiler chicken, which is fat and fluffy, but lacks a bit of chicken flavor. Nowadays, there are not many vegetable markets in a town, and most people can only buy slaughtered chickens in the supermarket to go home, and often some of the chickens bought back are stewed and tasteless. So how to choose the slaughtered chicken, so that you can eat delicious chicken at any time?

1. First look at the eyes, the eyes are half-open or fully open, then the chicken is fresh. Because the fresh chicken has full eyeballs, bright eye color, and will be half-open or fully open, it means that the chicken was taken out and sold shortly after slaughter. If the chicken has been left for a long time or has deteriorated, the eyes will be sunken; If it is a sick or dead chicken, its eyeballs will be particularly cloudy.

2. The epidermis is not sticky to the hands, and the color is also different. For example, the skin of the three-yellow chicken is very yellow, and the skin of the broiler should be white, off-white or light pink. Leaving the chicken skin for too long will cause yellowing, wrinkles, and microbial growth.

In addition, if the chickens are sick or dead, their meat is red and black, so you should pay special attention to it. Another thing to pay attention to when buying slaughtered chickens is that if the fingers pinch the chicken skin and there is a noticeable slippery feeling, then it is the meat that has been injected with water.

3.You can see whether the knife edge is flat or not. Slaughtered live chickens will have a very flat cut on their neck due to the struggle, and the blood under the neck will be wet because they have just been slaughtered.

On the contrary, if the knife edge is too stable and there is no rendering of blood, it means that the chicken only began to kill after death.

4.Fresh white chicken feet are not curved, while fresh chicken feet have surface scales that look black and dull.

5.Fresh chicken has no foul smell or pungent smell except for the fishy smell itself. Otherwise, it cannot be purchased.

If you choose the slaughtered chicken in this way, eating the chicken from Zixinshan will be relaxed and healthy, and it will not be harmful to the body. As long as we choose well, we can eat delicious chicken at any time.