How to tell the freshness of pork by color?

It is light red or bright red, indicating that bloodletting is good, and there is almost no blood residue in pork blood vessels. Dark red or dark red, indicating that it is pork with poor bleeding, and a lot of blood is stored in the blood vessels. Dead pork has no bleeding process, so it is also dark red. You can also pull out the pig hair and observe the color of its hair roots. If it is red, it means that it is a sick pig, and the hair roots of healthy pigs should be white.

Fresh pork is reddish or pink, and the fat part of the epidermis is bright white. Stale pork is gray or dark red, and the section is dark gray or dark brown. The fat part of the epidermis is dirty and light green.

Methods of selecting pork:

(1) Fresh pork is characterized by elasticity and moderate hardness. Press with your fingers, it will soon return to its original state, and the meat color is red.

(2) The water-injected pork is characterized by poor elasticity. When pressed with your fingers, the fingerprints are difficult or slow to disappear, and there is no sticky feeling between your fingers. Its flesh color is white.

(3) The characteristics of infected pork: beige pork, with translucent blisters the size of soybeans in lean meat, and rice-like bumps in the blisters. Other pathological pork: the muscle is inelastic, the skin has bleeding spots, the meat color is dark red and dull, and the fat is pink or yellow.

(4) The characteristics of old mother pork: It looks like sand when pinched by hand; Pores are deep and big; The skin is thick and yellow, the adipose tissue is dry and yellow, and it is separated from the muscle; Lean meat is dirty red with rough stripes; The ribs are thick and curved.