What is the reason for the strong smell of cooked pork?

Pork has a strong smell. It may be a sick pig or an old pig. During normal metabolism, pigs will decompose part of protein to produce water, carbon dioxide and ammonia, which exist in muscles. Ammonia is mainly absorbed by blood, passes through the kidney and is excreted with urine. Pigs with weak renal function or sub-health have high ammonia content in their muscles, so they have fishy smell.

Except for the pig itself, if the pig is directly stabbed to death when it is slaughtered, the taste of meat will be lighter. If electrocuted, the capillaries in the pig will burst due to high pressure, and part of the blood will remain in the pig's meat, resulting in a heavier smell of pork.

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Precautions:

Because beans combine with minerals such as calcium, iron and zinc in lean meat and fish, they interfere with and reduce the absorption of these elements by the human body. Therefore, pork and soybeans should not be matched, and it is not appropriate to stew soybeans with pig's trotters.

Because sheep liver tastes bitter and cold, it can tonify liver and improve eyesight, and treat liver wind deficiency and heat. Pork is greasy and becomes damp and hot as soon as it enters the stomach. Judging from the medicinal properties of food, it is not suitable for compatibility. Sheep liver has a strong smell. If cooked and fried with pork, it is easy to produce a strange smell, which is not suitable from the cooking point of view.

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