Although some friends don't like the stamps on pork, it is very important that these stamps are qualified "identity cards" for pork. According to the relevant requirements of "People's Republic of China (PRC) Animal Epidemic Prevention Law" and "Regulations on the Management of Pig Slaughtering".
Pork inspection and quarantine must be complete with "two certificates and two chapters", namely, animal product quarantine certificate, meat quality inspection certificate, quarantine inspection stamp and meat quality inspection certificate. In other words, the meat from the designated slaughterhouse must be stamped with the "Quarantine Inspection Seal" and "Meat Quality Inspection Seal".
The "quarantine inspection stamp" is drum-shaped, generally rolled from the hip to the scapula. A week after the seal was rolled, six lines of handwriting appeared on the body. Take Guangdong province as an example, the first behavior is "Guangdong" (province); The coding of the seal of the second act; The third line is "quarantine"; The fourth line is "checked"; The fifth behavior is 20 18 (year); The sixth month and date.
How to buy pork:
1, look at the color
Healthy pork muscles are bright red or crimson, with a certain luster, and the fat is milky white or pink white. The muscles of dead pork are usually dark red or even purple, and the fat also appears abnormal color to a certain extent.
Step 2 look at the epidermis
The skin color of healthy pork is consistent, and there are no obvious spots and bruises. Dead pork often appears purple spots or large dark red areas, and even lumps or rashes.
Step 3 press
The meat quality of healthy pork is elastic, and the sunken part can be recovered immediately after being pressed by fingers. The meat quality of dead pork is inelastic and cannot be recovered after pressing, and a large amount of dark red liquid will seep out to some extent.
4. Look at viscosity
Healthy pork looks slightly dry and does not touch hands, while dead pork may be sticky and the cut surface may be tofu-like.