from July this year to now, the mainstream trend of pork is “price rise”. From the initial breakthrough of 9 yuan / Jin, people were surprised, to break through 10 yuan / Jin, and yesterday the average price of most provinces exceeded 11 yuan / Jin. Today, it continues to rise a little, but now people are numb to the rise of pork price. Entering the second half of the year, the peak of pork demand in the year has come. According to the current trend, pork prices will be difficult to fall in a short period of time. There are so many pork in the

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markets. How to select safe pork?

market pork can be said to be the most on the market, pork is also our daily table necessities, pork can be said to be the most common is the most common on the table. So how to pick out the safe pork? How to choose safe and fresh pork?

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are methods to identify dead pork.

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refer to sick pigs or pork slaughtered abnormally, which are generally not edible. From the appearance of dead pork, there are bleeding or congestion traces, dark color, yellow or red fat meat, muscle luster, press with fingers, concave can not immediately recover.

more serious dead pork, there will be cysticercosis, with a knife cut on the meat, 1 cm thick, 20 cm long. After a few cuts, carefully look at the cut surface, if you find pomegranate seeds on the meat, the size of vesicles, is cysticercosis. This kind of meat is very harmful to human body and can not be eaten. According to the color of

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, fresh pork is light red or pink, and the fat part of skin is glossy white. But not fresh pork is gray or dark red, the section is also dark gray or dark brown, the skin fat part is dirty, light green. The color of dead pork is dark red or with bloodstain, and the fat is peach red. The blood vessels on the section of meat can extrude dark red congestion. The old mother’s pork tastes bad and is not easy to cook. Its skin is thick, wrinkled, with thick hair follicles. It is gray white and has no luster. The lean part is dark red. Touch

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step 2. Touch

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, touch the surface of fresh pork slightly dry or slightly wet, but not sticky to the hand; while not fresh pork, the surface will feel dry or sticky.

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fresh pork is compact and elastic, and can be quickly restored to its original state after pressing with fingers; however, due to the destruction of its tissue, the recovery speed of

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fresh pork is slow, and even the pressing place will always be concave. Look at the appearance of

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step 3. Look at the appearance of

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, rest assured that there is little blood or water exudation in the meat, and there is no mark on the skin; while the meat is not fresh, if you press it with your hand, there will be dark red, brown or black blood exudation.

step 4. Fresh pork has inherent fresh smell, while putrefaction pork has rotten smell both on the surface and inside of meat.

step 5. Generally speaking, pork fat of common breed is thicker, while that of hybrid is thinner. However, it should be noted that meat containing clenbuterol is not only exceptionally bright, but also has a thin subcutaneous fat layer, usually less than 1 cm, and the muscle fiber is loose. Consumers should be careful to buy this kind of meat.

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