The skin of healthy pork 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. Look at that fat.
The fat of healthy pigs is white or milky white; The fat color of dead pork is abnormal, such as red, yellow or green.
3. 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.
4. Look at the elasticity.
Good pork is elastic; Dead pork has no elasticity.
5. smell it.
Good pork has no peculiar smell; Dead pork smells like blood and rancid.
6. Check lymph nodes.
The dead pork has swollen lymph nodes, light rose or red fat and dark red muscles. The lymph node size of qualified pork is normal, and the meat section is bright gray or light yellow.