That's fat. It's normal for a pig to be too full of fat after being raised for a long time.

When you buy pork, you can tell whether the meat is good or bad based on its color, appearance and smell. Good-quality pork has white, hard fat and an aromatic flavor. The outside of the meat is often a layer of slightly dry film, the meat is tight, elastic, finger pressure immediately after the depression recovery.

The second fresh meat meat color is darker than fresh meat, lack of luster, fat is grayish white; surface with sticky, slightly rancid moldy smell; soft meat, elasticity is small, light pressure can not be recovered in time after the depression; meat cut surface wet, will ooze out of the turbid gravy. The spoiled meat is sticky, the surface is dry, the color is grayish brown; the meat is soft and inelastic, the concave place can not be restored after finger pressure, leaving obvious traces.

First, look at the color. Good pork is light red or bright red in color, and unsafe pork is often dark red or purplish red in color. Pork fat layer thickness is appropriate (generally should account for about 33% of the total) and is white, no yellow fat color, in the carcass stamped with the inspection seal for healthy pork. In addition, can also be identified through the cooking method, bad pork into the pot a lot of water, no pork flavor, soup, no thin layer of fat, and then a mouthful of meat is very hard, thick muscle fibers.

Fresh pork skin is milky white, fat white and shiny. Muscle was uniformly red, slightly dry or slightly wet surface, but not sticky hands, good elasticity, finger-pressure depression immediately recovered, with the inherent freshness of pork, fragrant odor. Normal frozen meat is solid, thawed muscle color, odor, moisture content, etc. are normal and no odor.

And feed due to poor quality meat has waste water or medicine and other odors; pathology due to grease, fecal odor, corruption, strange sweet and other odors. Breeding male and female pig muscle redder, more connective tissue, toughness, not easy to cook or fry, poor taste.