How to distinguish whether pork is fresh 1, look at the epidermis: healthy pork epidermis has no spots; Purple bleeding spots often appear on the epidermis of dead pork, even dark red diffuse bleeding, and some will also appear red or yellow pimples. 2. Smell: Fresh pork has the normal smell of fresh pork; Deteriorated pork has odor such as bloody smell and rancid smell both on the surface and in the deep layer of meat. 3, look at elasticity: fresh pork texture is tight and elastic, and pressing the depression with your finger will immediately recover; Deteriorated pork is decomposed seriously, and the tissue loses its original elasticity, so it will rot to varying degrees. When pressed with your fingers, it is sunken and cannot be recovered, and sometimes your fingers can pierce the meat. 4, look at fat: fresh pork fat is white or milky white, shiny; The fat color of dead pork is abnormal, such as red, yellow or green. 5, look at the muscles: the lean meat of healthy pigs is generally red or reddish, with bright luster and little liquid flowing out; Dead pork is reddish purple and dull, and dark red blood oozes when squeezed.
Pork purchasing skills
When buying pork, you can judge the quality of meat according to its color, appearance and smell. High-quality pork with white and hard fat and unique flavor. There is often a slightly dry film on the outside of the meat, which is relatively dense and elastic, and the depression will recover immediately after finger pressing. The color of inferior fresh meat is darker than that of fresh meat, lacking luster, and the fat is grayish white; The surface is sticky, slightly rancid and musty; The meat is soft and elastic, and the depression can not be recovered in time after soft pressing; After the meat is cut, the surface is wet and turbid gravy will seep out. Deteriorated meat is sticky, dry and grayish brown; The meat is soft and inelastic, and the depression cannot be recovered after finger pressing, leaving obvious marks.
The first is to look at the color. Good pork is reddish or bright red, and unsafe pork is often dark red or purple. The thickness of pig fat layer is suitable (generally accounting for about 33% of the total), clean and white, without yellow color. Healthy pork has an inspection stamp on its carcass. In addition, it can also be identified by cooking. Bad pork in the pot contains a lot of water, without the fragrance of pork, and there is no thin fat layer in the soup. It's hard to bite the meat with your mouth, and the muscle fibers are thick. The fresh pigskin is milky white, and the fat is white and shiny. The muscles are evenly red, the surface is slightly dry or wet, but it does not stick to the hands, and the elasticity is good. The shiatsu depression immediately recovers, and it has the inherent fresh and fragrant smell of pork. Normal frozen meat is firm. After thawing, the color, smell and water content of muscle are normal, and there is no peculiar smell.
Teach you how to judge meat deterioration 1, the color becomes darker:
Fresh meat has a shiny surface and uniform color. Fresh pork is red or reddish with white fat; Beef and mutton are bright red in color and most of the fat is yellow; The skin of poultry meat is pale yellow or white, and the meat color is white and red. With the extension of storage time, due to the oxidation of myoglobin, the meat color will gradually turn reddish brown. The darker the color, the lower the edible value. When the surface of meat turns gray or gray-green, or even white or black spots appear, it means that microorganisms produce a large number of metabolites, so they cannot be eaten.
2, the surface sticky:
The appearance of fresh meat is slightly dry or wet, the cut surface is slightly wet, and it feels oily by hand, but it is not sticky; After meat spoilage, due to the propagation of microorganisms, sticky metabolites will be produced, which will lead to sticky meat surface and even wiredrawing. Sticky meat surface is a sign of the beginning of corruption.
3. The elasticity becomes worse:
Fresh meat is tight and elastic, and it will recover immediately by pressing the depression with your fingers. The longer the storage time, the protein and fat in the meat will be gradually decomposed by enzymes, and the muscle fibers will be destroyed, so the meat will lose its original elasticity, and the depression after finger pressing will not only recover completely, but even leave traces.
4, there is an odor:
Fresh meat has normal meat flavor, while deteriorated meat will produce many substances such as amine, indole, acid and ketone due to the decomposition of protein, fat and carbohydrate by microorganisms, which has obvious rancidity smell.