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.

Inferior meat caused by feed, with the smell of waste water or medicine; Pathological oil, fecal odor, corruption, strange sweetness. Breeding pigs have red muscles, many connective tissues, great toughness, difficult cooking and frying, and poor taste.

Water-injected meat is grayish white or light gray and light green, and there is water oozing from the meat surface. Fingers touch the meat surface, hands don't touch it. Pressing paper with paper will make the paper moist and not easy to burn. After the frozen pork was thawed, a lot of reddish blood flowed out.

The skin of dead pork carcass is purple-red, the fat is gray-red, and the blood vessels have black clots. Because the time of death is different, the smell is different.

Edible attention

When eating pork, it is best to mix it with bean food, because bean products contain a lot of lecithin, which can emulsify plasma, make cholesterol and fat particles smaller, and suspend them in plasma without depositing on the blood vessel wall to prevent the formation of hardened plaques. Pork contains vitamin B 1. If garlic is added when eating meat, the residence time of vitamin B 1 in human body can be prolonged, which plays an important role in promoting blood circulation, eliminating physical fatigue as soon as possible and enhancing physical fitness.

Pork should not be cooked after being slaughtered, soaked in hot water before eating, avoid adding cold water when cooking, eat more fried bacon, eat more pork cured with nitrate, and avoid using lard residue. Obesity and hyperlipidemia should not be eaten, nor should they be eaten when taking antihypertensive drugs and lipid-lowering drugs. It is not advisable to drink a lot of tea, which will easily lead to constipation, increase the body's absorption of toxic substances and carcinogens, and affect health. Don't eat pork rinse. People who eat half-cooked pork with Trichinella spiralis will be infected with Trichinella spiralis and have symptoms such as fever and runny nose. Don't eat burnt pork either. Children should not eat more pork, and the elderly should not eat more lean meat.

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