China's Ministry of Agriculture has formulated the Rules for Pig Slaughtering and Quarantine, which clearly stipulates that raw meat must undergo quarantine, and the official veterinarian will issue an animal quarantine certificate, an animal quarantine inspection seal, and check the quarantine mark according to law.
Meat products should be separated from packaging, unqualified products should be treated in strict accordance with relevant regulations, and the official veterinarian will issue a notice of animal quarantine treatment. Stamping is a kind of pork certification. After leaving the factory, the pork with the official seal passed the quarantine and quality inspection, but one item was unqualified and could not be sold.
Pork selection skills
1, look at the epidermis
This is why it is safer to divide pork from point to point. Red spots or bleeding spots on the epidermis are sick pork. Pigskin is thick, pores are thick, muscle color is deep red, and most of them are sows.
Step 2 smell it
Fresh and healthy pork smells fresh and has a slight fishy smell, while deteriorated and "added" pork has bloody smell and rancid smell both on the surface and deep.
3. Look at this color
When buying pork, observe the environment of the pork stall. If there is red light, remember to observe the pork in natural light, otherwise it will be difficult to distinguish the real color. No matter which piece of pork you look at under the red light, it will be delicious.