"Pork worms can not eat" is not true, is a rumor. The rumor is that the "worms" are actually veins, arterial vessels and mammary ducts; pork parasites are strictly inspected, and are a mandatory subject for slaughtering and quarantine.
And may be parasitic in pork parasites are mainly pig cysticercus and pig trichinella two, the former about the size of a soybean, the lean part of the sick pig will appear more obvious white spots, the latter about the size of a grain of wheat, generally invisible to the naked eye, and the characteristics of the rumors do not match. The inspection of these two kinds of parasites is a mandatory subject of slaughter quarantine.
After the pre-slaughter quarantine of the identification and inspection, group individual inspection, lean meat testing, to ensure that the health of the hogs can enter the slaughterhouse. After entering the field, the slaughter after bloodletting, but also head, carcass, lung inspection, all qualified before being able to cover the seal of inspection, issued a qualified quarantine certificate, into the market circulation.
Once the problem pork is found, it will be directly handed over to the Bureau of Fisheries, Animal Husbandry and Veterinary Medicine to carry out harmless treatment, and will not be returned to the person who sent the slaughter. The industry and commerce department will also conduct strict supervision and inspection of pork sold in the market.
After the rumors appeared, many of the areas involved will take measures such as sampling and testing of pork and releasing news to dispel the rumors. For example, Guangxi Yongfu County Aquatic and Animal Husbandry Bureau carried out tests, Fangchenggang City Food Safety Office has organized the second half of this year to carry out joint inspections 2 times, clarification of 6 times, checking the relevant production and management units 560 times, have not found "pork with worms" phenomenon; Liaoyang, Liaoning, the government website specifically issued a notice to dispel the rumors and so on.
Expanded information:
Normal pork muscle is red in color. p>Normal pork muscle red uniform. It is shiny and the fat is white. The exterior is slightly dry or slightly moist, not sticky. The indentation is immediately restored after finger pressure. With the normal odor of fresh pork.
The broth is transparent and clear, and the fat clusters on the surface. With flavor; second fresh pork muscle network color is slightly dark, fat lack of luster. The appearance of dry or sticky hands, new cut surface moist. The depression after finger pressure is restored or cannot be fully restored. Ammonia or sour flavor. Broth slightly turbid, fat into small particles floating on the surface, no fresh flavor.
Rice pork meat carries cysticercus, which is the larva of the green worm. The most obvious characteristic of rice pork is that there are oval, milky white, translucent blisters in the lean meat, which vary in size and look like rice grains in the meat from the outside.
The boar meat contains testosterone and other hormones in the boar's body, so the boar meat often emits a fishy odor. The boundary between skin and subcutaneous fat is not clear, the subcutaneous fat is thin and coarse particles, cut the subcutaneous fat in the lower abdomen, you can see the obvious network of capillaries.
The pores are thick and thin, and the skin is light white or black. The muscles are developed. The muscle fibers, especially the buttocks and shoulder and neck muscles are dark red． No luster. Castrated testicular skin is sometimes visible on both sides of the midline of the hindquarters.
The skin of female pork is loosely organized. Thick and white, thick and hard, neck and lower abdomen skin wrinkled, if slaughtered for a long time, the skin will be more significant dry shrinkage, loss of elasticity. Skin and subcutaneous fat combination is not tight, there is a thin layer of fat between the two is pink, the so-called "red line". The outer membrane of the fat is yellowish-white.
Because of the thin subcutaneous fat, the muscles look thin, often brick red. The nipples are large, long and oily, conical, with mammary glands on both sides of the breasts, and the grayish-white mammary glands can be seen deep into the fat layer, similar to the honeycomb, and the pores around the breasts are large and sparse. Ribs are generally flat and wide, the periosteum is yellowish, old sows have significant rib bulges, and normal pigs have greenish-red ribs.
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