1, look at the epidermis
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.
Step 2 smell it
Fresh pork has the normal smell of fresh pork; Deteriorated pork has odor such as bloody smell and rancid smell both on the surface and in the deep layer of meat.
Step 3 look at flexibility
Fresh pork is tight and elastic, and it will recover immediately by pressing the depression with your fingers; Deteriorated pork is decomposed seriously, and the tissue loses its original elasticity, so it will rot to varying degrees. When pressed with your fingers, it is sunken and cannot be recovered, and sometimes your fingers can pierce the meat.
Step 4 look at the fat
Fresh pork fat is white or milky white and shiny; The fat color of dead pork is abnormal, such as red, yellow or green.
5. Look at these 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.
Second, pork identification skills
1, water-injected meat
The surface of the meat is swollen, shiny and very moist. Connective tissue (reticular tissue) is cystic. There are small drops of water oozing from the fresh incision. If the skin of the incision is connected, a pool of blood will ooze. Normal meat is papery, oily and flammable; Stick the paper on the water-injected meat. Paper is wet and does not burn easily.
2. Deteriorated meat
There is a dry black dura mater or mucus on the surface, which sticks to the hands and sometimes even has a mold layer. The cut surface is dark and moist, slightly sticky, with weak elasticity and turbid gravy. Fat is dull, sometimes moldy and oily. Tendons are slightly soft, dull and white or light gray. Mildly deteriorated meat can only be eaten after high temperature treatment, and severely deteriorated meat should be used for industry or destruction.
3. Rice and pork
This kind of meat contains cysticercus, which is the larva of green worm. The most obvious feature of rice and pork is that there are oval, milky white and translucent blisters on lean meat, which vary in size. From the outside, this meat looks like a grain of rice.
4. Wild boar
Because boars contain hormones such as testosterone, boars often smell fishy. The boundary between skin and subcutaneous fat is unclear, and subcutaneous fat is thin and rough. When the subcutaneous fat of the lower abdomen is cut, obvious reticular capillaries can be seen. The pores are thick and the skin is pale white or black. Muscles are well developed, and muscle fibers, especially the muscles of hips, shoulders and neck, are dark red and dull. Castrated testicular skin can sometimes be seen on both sides of the midline of the posterior buttock.
5. Female pork
The skin tissue structure is slack, the hair is thick and white, thick and hard, and the skin of the neck and lower abdomen shrinks. If the slaughter time is long, the skin will shrink more obviously and lose its elasticity. The skin is not closely combined with subcutaneous fat, and there is a thin layer of fat in the middle, which is called "red line", and the fat outer membrane is yellow and white. Because the subcutaneous fat is thin, it looks thinner, often brick red. Nipples are large, long and oily, and they are conical. There are mammary glands on both sides of the breast. After incision, you can see that the gray breast goes deep into the fat layer, similar to a honeycomb, and the pores around the breast are thick and sparse. Ribs are generally flat and wide, and periosteum is yellowish. Old sows have prominent ribs, while normal pigs have blue-red ribs.
6, jaundice
The increase of bilirubin concentration in blood makes the skin, mucosa, fat, muscle and parenchymal organs of animals yellow, which is called "jaundice". The longer this pulp is kept, the darker the yellow color becomes. Pay attention to distinguish it from yellow fat when checking. Yellow fatty meat is caused by animals eating a special kind of feed containing carotene before they die. After slaughter, the fat or superficial muscle is pale yellow and non-pathological. With the extension of the storage time of the corpse, the yellow color can gradually fade.
7, sick animal meat
Usually the meat is slaughtered in a hurry, and there is obviously no blood on the body. The muscle color is dark red or dark red, and dark red blood infiltration area can be seen. Fat and connective tissue, blood vessels under the chest and peritoneum are exposed, and there is blood inside, and dark red blood drops overflow from finger pressure; Adipose tissue is dyed light rose red. The edge of the butcher's knife for sick animal meat is generally not turned out, the tissue around the edge is slightly stained with blood, and the bone marrow is red. Lymph nodes are swollen with dark red or other corresponding lesions.
8. Dead livestock meat
Eating pork that has died of illness, poisoning or unknown cause of death will cause food poisoning or cause diseases to people and animals. The identification method is that dead pig blood is usually not washed, its appearance is dark red, and there is purple congestion in intermuscular capillaries.
Generally speaking, the bleeding is extremely incomplete, the cutting line is straight and smooth, and there is no shrinkage and blood stains. The meat is black and red with blue and purple, and the section has black rainbow blood infiltration and blood drops. The tube is full of blood, and the finger pressure does not fluctuate. The blood vessels under the peritoneum are angry, with purplish red surface and fat red. The edge of the butcher's knife for dead animal meat does not turn outwards, and the section is smooth and smooth, and there is no blood infiltration around the edge. The bone marrow is dark red. There is obvious congestion in subcutaneous tissue, muscle and serosa on one side of the body, and the blood infiltration tissue is large purple, and there are blood spots on the side skin. Lymph nodes are swollen, the cut surface is purple or there are other lesions.
9. Fresh pork
The muscles are red and even, and the fat is shiny and white. The appearance is slightly dry or moist, and it does not stick to hands. Depression recovered immediately after shiatsu massage. It has the normal taste of fresh pork. The broth is transparent and clear, with fat caking on the surface. Aroma; The muscle mesh of sub-fresh pork is slightly darker, and the fat lacks luster. Dry or sticky appearance, wet new section. The depression after acupressure is restored or not completely restored. It smells ammonia or sour. The broth is slightly turbid, and the fat floats on the surface in small particles, which has no umami flavor.
Fresh pork is compact, elastic and thin. Fat and tender, white and shiny. Lean meat is reddish, shiny and non-sticky. Stale meat is dull, dark red in color, green and gray in section, soft, inelastic, sticky and smelly. Seriously corrupt meat has a bad smell, so remember that it is not suitable for buying and eating.
Third, pork purchase skills
When buying pork, you can judge the quality of meat according to its color, appearance and smell. High-quality pork with white and hard fat and unique flavor. There is often a slightly dry film on the outside of the meat, which is relatively dense and elastic, and the depression will recover immediately after finger pressing.
The color of inferior fresh meat is darker than that of fresh meat, lacking luster, and the fat is grayish white; The surface is sticky, slightly rancid and musty; The meat is soft and elastic, and the depression can not be recovered in time after soft pressing; After the meat is cut, the surface is wet and turbid gravy will seep out. Deteriorated meat is sticky, dry and grayish brown; The meat is soft and inelastic, and the depression cannot be recovered after finger pressing, leaving obvious marks.
The first is to look at the color. Good pork is reddish or bright red, and unsafe pork is often dark red or purple. The thickness of pig fat layer is suitable (generally accounting for about 33% of the total), clean and white, without yellow color. Healthy pork has an inspection stamp on its carcass. In addition, it can also be identified by cooking. Bad pork in the pot contains a lot of water, without the fragrance of pork, and there is no thin fat layer in the soup. It's hard to bite the meat with your mouth, and the muscle fibers are thick.
The fresh pigskin is milky white, and the fat is white and shiny. The muscles are evenly red, the surface is slightly dry or wet, but it does not stick to the hands, and the elasticity is good. The shiatsu depression immediately recovers, and it has the inherent fresh and fragrant smell of pork. Normal frozen meat is firm. After thawing, the color, smell and water content of muscle are normal, and there is no peculiar smell.
Four, the use of pork matters needing attention
1, it should be easy to get rid of the gray, yellow or dark red pimples on the pig's neck when eating, which is the so-called "meat dates", because these places contain many germs and viruses, and they are easy to get infected with diseases after suffering.
2. When buying pork, pull out one or several pig hairs and carefully look at their hair roots. If the hair root is red, it is a sick pig; If the hair root is white, it is not a sick pig.
3. Classical swine fever is a multiple infectious disease, which is seriously harmful to human body. This kind of meat must not be eaten. If the skin has bleeding spots or spots of different sizes, it is sick pork; If it is skinless, you can look at the fat and aponeurosis. If there is bleeding point, it can be identified as sick pork.
4. It is not advisable to drink a lot of tea after eating pork, because the tannic acid in tea will synthesize astringent protein tannic acid with protein, which will slow down the intestinal peristalsis and prolong the retention time of feces in the intestine, which will not only easily cause constipation, but also increase the absorption of toxic substances and carcinogens and affect health.
In the butcher shop, the top meat and the middle meat are usually marked separately. At this time, just look at the color of the meat and you can see its softness. It is also pork, and the meat color is red, indicating that the meat is old. This kind of meat is thick and hard, so it is best not to buy it, while the red meat is softer and of better quality.
6. Pork can also be a "longevity medicine" if cooked properly. After long-term stewing of pork, the fat will decrease by 30%-50%, the unsaturated fatty acid will increase, and the cholesterol content will be greatly reduced.
7. Once the raw pork gets dirty, washing it with water is greasy, but it will get dirtier and dirtier. If you wash it twice with warm rice and then rinse it with clear water, the dirty things will be easily removed; In addition, you can take a ball of good flour and roll it back and forth on the dirty meat, which will soon stick the dirty things away.
8. The quality of pork is poor, the cooking is not rotten, and the taste is poor. Identification method:
(1) The skin is thick and hard, with large pores, and the boundary between skin and fat is almost indistinguishable, especially the scapula. The fat after peeling and boneless is thick and hard, which is similar to the meat with skin.
(2) Lean meat is dark red in color, with rough muscle fibers, clear lines, less water and large connective tissue.
9. Pork storage:
(1) Cut the meat into pieces, put it in a plastic box, spray a layer of cooking wine, cover it and put it in the freezer. Can save 1 day.
(2) Slice the meat, then lay it flat in a metal basin, put it in the freezer and freeze it hard, then wrap the meat with plastic film layer by layer and put it in the freezer of the refrigerator for storage, which can be kept for 1 month.
(3) Cut the meat into pieces, stir-fry with oil in the pot until the meat changes color, take it out, cool it and put it in the refrigerator.
10, because pork also contains fishy smell, so many people don't like it either. This is because fat meat tastes oily after a long time, and then it is shiny and elastic when pressed, which is fresh meat; If the meat is not solid and the color is not fresh, then the fat contained in the meat will not taste good anyway. Once the fat is oxidized, it is easy to cause stomach discomfort. The shelf life of pork is three times faster than that of beef, so special attention should be paid to preservation.