A, bologna moldy treatment:

Slightly moldy treatment can still eat

If the bologna just a small amount of white mold on the surface, it is likely to be the bacon curing process due to the placement of too much salt in the humid environment of the storage was released! And condensation on the surface of a white layer of "salt frost", if there is no other odor, the bacon moldy mold clean, you can still eat. Mold initially grows on the surface of the food and does not penetrate deep into the interior. Plus, the surface of the sausage is isolated by the casing, and the meat in the casing is not yet visibly contaminated. Of course, it's better to be safe than sorry.

Mold and deterioration of serious can not be eaten

Of course, if the mold and deterioration of serious, such as large green spots of mold, and sour taste or other odors and with mucus, this is not to eat. Mold contains carcinogenic aflatoxin. If the mold has been growing for a long time and has penetrated deep into the meat, it must not be eaten. Spoiled food has lost its original flavor, spoilage is generally very thorough, the harmful substances produced by microorganisms can not be completely cleaned to remove, high temperature can not destroy some of the mycotoxins. Eating food with mold may cause cancer.

Two, identify the good and bad sausage:

1, color

Quality bacon: color and lustre bright and vivid, lean meat is bright red or dark red, fat transparent or milky white, the appearance of dry, no mold.

Inferior quality bacon: meat color is dull, yellow fat, mold spots.

2, smell

Quality bacon: cut surface aroma, meat flavor is prominent, mixed with the aroma of curing seasoning and smoked smoke.

Inferior bacon: fat has a rancid taste, harry, stink or other odors, or have obvious chemical reagents smell .

3, touch

Quality bacon: meat dry, firm, finger pressure without trace and elastic.

Inferior bacon: meat flaccid, inelastic, finger-pressing traces are obvious, the appearance of wet and with mucus, mold can not be wiped off.