There are some pork in the market that are injected with water, how can you tell that?

1) Observation: normal fresh pork, the muscles are shiny, the red color is uniform, the fat is white, and the surface is slight; After pouring water, the muscles lack luster and the surface has a watery gloss.

2) Hand touch: normal fresh pork, the touch is elastic and sticky, and the pork after water injection has poor hand touch elasticity and no stickiness.

3) Knife cutting: normal fresh pork, after cutting with a knife, there is no water flowing out of the cutting surface, and there is no ice cube residue between the muscles: after the cut surface is injected with water, there is water flowing out of the knife, if it is frozen meat, there are ice cubes remaining between the muscles, and the muscle fibers of lean meat are frozen and ice swells and cracks, and nutrients are lost.

4) Paper test: There are many ways to test paper. The first method is to stick ordinary tissue paper on the meat surface, normal fresh pork has a certain stickiness, and the paper is not easy to peel off; Pork that has been injected with water is not sticky, and the paper attached to it is easy to peel off.

The second method is to stick toilet paper on the freshly cut surface, fresh pork, with no obvious infiltration on the paper; Pork that is injected with water is noticeably moist. The third method is to stick cigarette paper on the cut surface of the muscle for a few minutes, remove it and light it with a match, if there is an open flame, it means that there is oil on the paper, and it is meat that has not been filled with water; On the other hand, what cannot be ignited is the water-filled meat.

Water-injected meat: generally swollen, swollen, light surface color, very moist, hanging meat often has water droplets dripping, touch with fingers, press the elasticity is poor, there is water flowing out, so that the fingers are wet, and the incision has water oozing.

There are four methods: look at the color, squeeze the elasticity of the meat with your hands, cover it with a paper towel and press it, and see if the cut surface is dripping. The so-called water-injected meat is that the unscrupulous merchants forcibly fill the pig with water about an hour before killing the pig, and then slaughter the pig after the natural hole flows blood, this irrigation method is the most cruel, and there is a pig after being slaughtered, the water is poured into the pig's heart with a high-pressure water pipe, and when the water spreads throughout the body, then **.

When the color of the water-injected meat is whitish and you buy meat, the first thing is to look at the eye, first look at the color of the meat, some pork is a little dark, and a little shriveled, it looks like it has been exposed to the sun, then this kind of meat is normal pork. But the water-injected pork is different, and the water-injected meat can be seen from the surface that the water is very sufficientEven if it is red, it is very reddish, and sometimes it is whitishTherefore, when we see this color of meat, we can basically determine that it is water-infused pork.

Water-injected meat has no elasticity except for the eye, that is, the meat is used to squeeze and touch. When we squeeze the water-injected meat, not only will the blood flow, but the blood will not be viscous at all, and the indentation formed when we squeeze will not come backWhen we touch the water-infused meat, there will also be no greasy feeling on our hands. But if it is meat that has not been filled with water, it is the opposite, not only will it come back quickly when pressed, but also the hands will be greasy and greasy after pressing.

If we can't be sure whether it is water-injected meat with our eyes and hands, we can borrow paper towels to test, first we cover the paper towel on the meat, and then gently press it with our hands, about 10 seconds or so to remove the paper towelIf the paper towel is soaked and seems to have fallen into water, then the meat is water-filled meatHowever, if the paper towel only has grease on it and is not soaked, it means that it is not water-filled meat.

The cross-section of the water-injected meat will drip waterThe water-injected meat has plenty of moisture, so when we cut it, the cross-section will seep bloodThis kind of blood water looks like a mixture of blood and water, which is completely different from normal blood water, and the blood water will drip down the cross-section onto the board. But if it is not injected with water, then after cutting, there will be no blood oozing, and even if there is, it will only seep out, and it will not flow on the board.

1 6 Look at the color of the pork:

The pork without water injection treatment has a naturally dried appearance, and the lean meat tissue is dense and compact, and the color is slightly black. The water-injected pork has a shiny appearance, looks full of moisture, has loose lean tissue, and has a lighter meat color.

2 6 Touch with your hands

Touch the pork with your hands, if it is pork that has not been filled with water, the surface will feel sticky, and it will stick to your hands when you touch it. As for the water-injected pork, because the water dilutes the body fluids in the pork, there is no sticky feeling when touched by hand.

3 6 Burn with fire

Take a little white paper and paste it on the surface of the pork, take it off after a while, and use a lighter to light the white paper, if the white paper burns quickly, it means that the pork is not filled with water; If the white paper does not burn properly, it means that the pork has been filled with water.

4 6 Measure elasticity:

The pork without water injection can recover immediately after pressing the fingers, and the elasticity of the pork is good; However, the elasticity of the injected meat is reduced, and the recovery of the depression is slower after pressing with the fingers, and the liquid can be seen flowing out of the cut surface during pressure, indicating that the poor elasticity has been injected with water.

5 6 Look at the thaw:

Normal frozen meat will have a little water oozing out when it is thawed. When the water-injected pork is thawed, because it retains a lot of water, the water seeping out is significantly higher than that of normal pork.

6 6 Cut pork:

The water-injected meat looks plump and swollen, and the cut is cut with a knife to see the side section, and blood can be seen oozing from the cut surface. However, the pork that is normally not filled with water is processed after normal bloodletting, so there is no blood oozing.

The pork can be identified by the following methods: Recognize the red animal quarantine seal on the carcass: the seal is the pig that has passed the pre-mortem quarantine and post-mortem inspection by the animal quarantine officer. The sanitary condition of the pork can be seen from the stamps.

See whether the internal organs are "drenched", especially in the liver with a knife for all openings, and observe whether the cut surface is turned out, and the serious case of valgus is undoubtedly injected with water. If the liver is dry and inelastic, it has not been watered. Take a filter paper and stick it at the junction of fat and lean meat, and if the filter paper is wet, it is injected with water, and this method is suitable for fresh pork.

After water injection, the translucent red gelatinous soaking around the D blood vessels, the connective tissue between the muscles is translucent gelatinous, the muscles lack luster, and if the meat is frozen, ice crystals of different sizes can be seen on the cut surface. The flesh after water injection destroys the strength of muscle fibers, loses elasticity, and it is difficult to recover from the depression pressed with the fingers, and the hand is not sticky. Pork and beef infused with water look noticeably moist, hang up with even dripping, and fade in color.

The elasticity is poor, and it does not calm down after pressing with the fingers, and sometimes the water comes out with the press. After digging a gap with a knife, you can also see water seeping out. Further reading: Why can't you eat more jelly after drinking?

How to tell if pork is watered? The supermarket shopping guide taught me a method, I can identify the water-injected meat at a glance, life tips, life tips, home hacks, I hope it can help everyone, thank you!

It is sick pork and cannot be eaten.

Pork Shopping:

1. The characteristics of fresh pork: elastic, soft and hard, pressed with a finger, it will quickly return to its original shape, and its meat color is red.

2. The characteristics of water-injected pork, poor elasticity, with a finger press, the fingerprint is difficult or slow to eliminate, and there is no stickiness between the fingers, and its meat color is white.

3. Characteristics of plague pork: rice pork, lean meat has soybean-sized, translucent small blisters, and there are rice-like pimples in the bubbles. Other lesions of pork: the muscles are inelastic, there are bleeding spots on the skin, the flesh is dark red and dull, and the fat is pink or yellow.

4. Characteristics of old female pork: when pinched by hand, it looks like it has sand grains; Deep and large pores; The skin is thick and yellow, the fat tissue is dry and yellow, and it is separated from the muscles; Lean flesh is stained red with rough stripes; The ribs are thick in bone and have a large curvature.

How to identify water-infused meat? Here are some tips!

How to identify the water injection pig: look at it, touch it and smell it in its original form.

What is the difference between water-infused pork and normal pork? How can you identify diseased pork? The Shenyang Animal Inspection Institute introduced some methods for identifying diseased pork through this newspaper, reminding consumers to distinguish carefully.

How to identify water-infused meat?

Buying fresh pork depends on whether the meat case is wet or not.

In the cold season, there are many phenomena of pork water injection, especially around the Chinese New Year, which is often the peak period for water injection meat.

In terms of variety, fresh meat is injected with more water than frozen meat; From the point of view of the part, the foreleg meat is injected with more water, the lumbar muscle (tenderloin), the hind leg meat, and the pork belly is second, and it is difficult to inject water into the fatty meat.

A staff member of the Shenyang Municipal Animal Inspection Institute told reporters that due to the excess water contained in the water-injected meat, the muscle color became lighter, or it was light gray-red, and some were yellowish, swelling, and wet from the cut surface.

The meat case of the water-injected meat is wet and there is serious water accumulation, which can be seen that the butcher is wiping it with a rag at any time.

Buying frozen pork lean meat rolls depends on whether there is blood ice.

The water-filled frozen pork lean meat rolls, through the plastic film, you can see that there are gray-white translucent ice and red blood ice inside.

After the cut is opened, there are broken ice cubes and ice ballasts splashed, and there will be a lot of oozing blood after the muscles are thawed.

**Cheap pork rolls, most of which are used as scraps for cutting meat, are often mixed with lesion waste, so be careful when buying.

They are water-infused meats.

At a glance, the surface of the water-injected meat is swollen and damp, and the color becomes light and yellow.

In general, consumers can identify water-infused pork by observing, touching, smelling and other methods.

First, observe the color of the meat.

Fresh pork fat is milky white and lean is pink.

If the fat is yellow, it is not fresh meat.

The flesh is black-purple and there is bruising, and you can't ask for it.

The surface of the water-injected meat is swollen and damp, and some of the colors become light and yellow.

Pork containing clenbuterol is particularly bright and bright in color.

Second touch: good elasticity and good feel, but there is no water injection.

Secondly, when touching the meat with your hands, it feels oily and moist, and it feels good when you press the elasticity and feel, but it is not filled with water, and the quality is better.

Bad meat is not elastic.

The appearance of normal fresh meat is in an air-dried state, the lean meat tissue is compact, and the surface color is slightly black; The surface of the water-injected meat looks plump, watery, and the surface color is light; And the meat infused with salt water and alum water has a bright color.

You can also try sticking "toilet paper" on it.

The public can cut the lean meat first and put it on with toilet paper.

There was no obvious infiltration on the "test strip" of normal meat, and there was obvious infiltration on the "test strip" of water-injected meat.

In order to improve the accuracy of the identification, it is necessary to try again, remove the paper that was applied the first time, and immediately attach another piece of paper.

Three smells: Smell the pork to see if there is a hala smell.

Finally, smell the pork for stinks and odors.

It is fat oxidation and deterioration, so don't buy it.

1. Look at the color of the pork.

Fresh chilled meat, which should be blood-red in color and look more shiny; The meat that is lighter in color and looks whitish is generally treated with water, and the meat that has been injected with water is not only white in color, but also does not have the natural gloss of pork, and looks "watery".

Nowadays, many butcher stalls have red lights, in order to make the pork look better, and it is best to observe the color of the pork in natural light when buying pork, so that there is no mistake.

2. Smell the pork.

Although the fishy smell of pork is relatively light, it is somewhat fishy, and fresh pork will have a unique fishy smell of pork, which is inherent, but it is definitely not the kind of spoiled smell; The pork that has been injected with water, because the moisture content in the meat is relatively high, will dilute the fishy smell of the pork, and we can hardly smell anything.

3. Touch the feel of pork.

Fresh pork feels better to the touch, press the pork with one finger, and the pork will bounce back immediately; The feel of the water-injected meat is relatively poor, and the rebound speed will be slower or will not rebound after pressing with your fingers.

Which parts of pork are worth buying?

In fact, when we usually buy pork, we also have to buy it according to our own use, because different cooking methods such as stir-frying, stewing, and stuffing require different parts.

Pork. Everyone is certainly familiar with pork belly, but many friends don't know that there is a "difference between upper and lower" pork belly, which is relatively thick and fatty; The lower pork belly is fat and thin, which is the real "five flowers and three layers", whether it is braised pork, stir-fried meat, or crispy barbecue, it is a very good choice. Therefore, when we buy pork belly, we must give priority to the bottom of the pork belly.

Plum meat. Plum blossom meat is a piece of meat on the neck of the pig, a pig is only about 5-8 catties, the meat quality of this piece of meat is relatively delicate, and fat and thin, mixed with a little fat in the lean meat, it looks very similar to the shape of the plum blossom, hence the name. Because its meat is tender, fat and thin, it is very suitable for frying, adjusting the filling, and it is also a good choice for making fried crispy meat.

Tenderloin. We usually make fried shredded meat dishes, always not cut shredded meat, in fact, a lot of the time is to choose the wrong meat, cut shredded meat we can choose through the loin, because it is a whole piece of lean meat, no intermuscular connective tissue, easier to slice, shredded, and the meat quality of this piece of meat is also relatively tender, ** is much cheaper than tenderloin.