The fat is white, the muscles are shiny, the red is even, the appearance is slightly dry or moist, and the depression pressed on the lean meat with your fingers can be recovered immediately, with good elasticity and the normal smell peculiar to fresh pork.
2, not too fresh meat:
Fat is less shiny, muscle color is slightly, the appearance is dry or sticky, the new section is wet, the depression can not be recovered immediately after finger pressing, the elasticity is poor, and it tastes slightly ammonia or sour.
3. Deteriorated meat:
The fat loses its luster, turns yellow or even green, the muscles are dark red and wet, the elasticity basically disappears, and it has a rancid smell. In winter, the temperature is low and there is no smell. By heating, burning or boiling, it will give off a rotten smell.
4. Dead pork:
The whole body congestion is purple, the fat is red, the muscle blood is dark red, and the blood vessels are full of dark red coagulated blood. When the great blood vessels inside the hind legs are cut, black and red blood clots can be squeezed out, and the suet can be stripped off, so that a black and purple capillary network appears on the peritoneum. When the renal capsule is cut open, you can take out the kidney, and you can see that it turns green locally and smells rotten.
Extended data:
When cooking pork, be sure to cook it thoroughly. When cooking pork at home, be sure to heat it fully. As long as the pork is cooked and thoroughly cooked, even if there is a virus, it will soon lose its activity. When handling pork, raw pork and cooked pork must be separated to avoid cross-contamination of pathogens that raw pork may carry into other foods through the kitchen.
Large-scale hoarding is not recommended. Many people will buy a lot of pork at one time and store it in the refrigerator, but the refrigerator can't keep the pork fresh all the time. Fresh pork should be stored in the refrigerator immediately after it is bought back. If you don't eat it for a while, it's best to keep it frozen to avoid pork spoilage. It is best to eat frozen pork once after thawing to avoid repeated thawing.
Finally, I need to remind you that although frozen pork can be guaranteed not to go bad, the longer it takes, the worse it tastes, so try to buy pork in small batches.
References:
People's Network-People's Health Network-How to eat pork is safer
References:
People's Network-Xin 'an Safety-How to Distinguish Normal Pork from Disease Pork