How to identify female pork?
(1) Skin: The skin of female pork is thick and hard, rough and yellow, with many wrinkles and large and deep pores.
It is suggested that the skin has a depression as big as rice grains and as small as sesame seeds (commonly known as trachoma). The flesh and blood layers are separated and the joints are loose. Fattening pig skin is thin and soft, pores are thin and shallow, and skin and meat are closely combined.
(2) Fat: The subcutaneous fat of sows is brittle and hard, bluish white, with a small amount of fat attached when touched, and some females.
The layer of fat between pork, skin and subcutaneous fat is pink (commonly known as red line). The subcutaneous fat of fattening pork is soft and greasy, white, and there is a lot of fat attached to the touch.
(3) Muscles: The muscles of sows are dark red or dark red, with thick fibers, obvious lines and large cross-sectional particles.
Less water. The muscles of finishing pigs are reddish, with fine fibers, small cross-sectional particles and high water content.
(4) *** and mammary glands: The female pork is long and hard, with obvious * * * holes, which are between * * * and have two breasts.
Obviously visible; If you cut * * * vertically, you can see pink spongy breasts. Fattening pork * * * is short and soft, * * * hole is not obvious, and milk pool and mammary gland are not visible.
(5) Abdominal circumference: The abdomen of sow is wider than that of fat pig.
(6) Ribs and pelvis: The ribs of female pork are flat and wide, and the periosteum is yellow, especially the first five ribs.
Obvious; The pelvic cavity is wider. The ribs of fat pork are oblate, the periosteum is pale pink and the pelvic cavity is not wide.
Besides skin, fat, muscles, breasts, abdominal circumference, ribs and pelvis, we should also look at:
Inspection mark: normal is red seal, and female pork is blue.
Question 2: How to distinguish pork from mother pork? Sow skin is thick and yellow (it can be brushed off with bleaching powder), with deep and large pores and tufted "small" hair roots, especially on the back. Therefore, sow skin is often peeled off by sellers and sold as skinless meat.
Fat pork has thin skin, fine white skin and shallow pores. The nipples of sows are long, thick and hard, so they are often cut off. The adipose tissue of sows is yellow and dry, and it seems to contain sand grains when it is rubbed hard, which is separated from the muscles. The fat of fat pork is dense, tender and white. The stripes of sow lean meat are rough and dark red; The grain of the lean meat of the fat pig is short and clear, water red and tender. The pork ribs of sows are curved, and the ribs on their backs are prominent, yellow and thick. The bone marrow of sows is dirty red with yellow oily liquid oozing out; There is no yellow oily liquid in pig bone marrow. The belly of a sow is one to two times larger than that of a pig, and it looks dry outside, unlike a pig with a slippery mucous membrane outside its belly. Sows have big heads, long mouths, tusks on both sides of their mouths, and thick and flat hooves.
Female pork is very old and difficult to cook. Eating raw pork is easy to cause diseases such as poor preparation, hemoglobinuria and hemolytic jaundice, and must not be eaten. The pigskin of female pork is thicker than ordinary pigskin, and its pores are thicker. There is a pit as big as a grain of rice on the hip skin, and the meat is rough and fishy. In particular, lean meat is dark red, which is darker than the meat color of general fattening pigs and lean pigs; Abdominal muscles are relaxed, and the muscle and fat layer are easy to peel off; * * * Some parts of the meat are delicate, soft, wrinkled and breast atrophy, and there is a blush or red layer between the skin and subcutaneous fat of some female pork.
Question 3: How to distinguish female pork from male pork? The difference between the boar's female pork and the pork we usually eat is that the boar's skin is hard. When you touch your skin with your fingers, you feel like scraping your hands, and the pores on your skin are thicker and the fat is harder. Fat meat will be layered with lean meat, which is red in color and thick in fiber. You can also see if the * * * on the pig's stomach is big and long. If so, it may be a sow.
Question 4: How to identify female pork? Who can tell the male and female from the pigskin? Then he is awesome.
Question 5: How to distinguish female pork 1? The skin of female pork is thick and rough, and the pores are deep and large. Be especially careful when buying skinless meat.
2. The adipose tissue of the female pork turns yellow, and there seems to be sand grains when it is rubbed hard, which are separated from the muscles. The stripes of sow lean meat are rough and dark red; The fat of fat pork is dense and tender, and the color is white. The grain of lean pork is short and clear, and it is water red and delicate.
3. The spareribs of sows are flat yellow, with thick bones, dirty red bone marrow and yellow oily liquid oozing out.
Question 6: How to tell whether the mother pork is old and tender? In a 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.
Question 7: How to distinguish between mother pork and sick pork? Male pork is thick and female pork is thin. Male pork smells coquettish before it is cooked, but female pork doesn't. In addition, female pork will not cause diarrhea. You may have eaten other unclean things. Please take smecta montmorillonite powder (not advertising) or see a doctor as soon as possible.
Wish: Get well soon and have a happy New Year.
Question 8: How to distinguish female pork from male pork? Male pork is thick and female pork is thin. Male pork smells coquettish before it is cooked, but female pork doesn't. In addition, female pork will not cause diarrhea. You may have eaten other unclean things. Please take smecta montmorillonite powder (not advertising) or see a doctor as soon as possible.
Wish: Get well soon and have a happy New Year.
Question 9: How to distinguish male pork from female pork? Female pork is poor in nutrition and tasteless. More seriously, the female pork contains immunoglobulin, which is harmful to human body, especially before the sow gives birth. Eating raw pork is easy to cause diseases such as poor preparation, hemoglobinuria and hemolytic jaundice, and must not be eaten. Therefore, it is necessary to understand the basic characteristics of female pork and identify it carefully to prevent it from being bought by mistake.
1. Sows have thick and yellow skin (which can be brushed off with bleaching powder), deep and large pores and tufted "small" hair roots, especially on the back. Therefore, sow skin is often peeled off by sellers and sold as skinless meat. On the other hand, fat pork is thin and white with shallow pores.
2. The nipples of sows are long, thick and hard, so they are often cut off. The adipose tissue of sows is yellow and dry, and there seems to be sand grains when rubbing hard, which are separated from the muscles; The fat of fat pork is dense, tender and white.
3. The stripes of sow lean meat are rough and dark red; The grain of the lean meat of the fat pig is short and clear, water red and tender.
4. The ribs of sows are highly curved, with prominent ribs on the back, yellow color and particularly thick bones.
5. The bone marrow of sow is dirty red with yellow oily liquid oozing out; There is no yellow oily liquid in the bone marrow of fat pig.
6. The sow's belly is one or two times bigger than that of the fat pig, and it looks dry outside, unlike the fat pig's belly with a slippery mucosa outside.
7. The sow has a big head, a long mouth, tusks on both sides of the mouth, and thick and flat hooves.
8. Female pork is very old and difficult to cook. Eating raw pork is easy to cause diseases such as poor preparation, hemoglobinuria and hemolytic jaundice, and must not be eaten.
9. The pigskin of the mother pork is thicker than the ordinary pigskin, and the pores are thicker. The hip skin has a pit as big as a grain of rice, and the meat is rough and fishy; In particular, lean meat is dark red, which is darker than the meat color of general fattening pigs and lean pigs; Abdominal muscles are relaxed, and the muscle and fat layer are easy to peel off; * * * Some parts of the meat are delicate, soft, wrinkled and breast atrophy, and there is a blush or red layer between the skin and subcutaneous fat of some female pork.
Teach you a few tricks to choose "rest assured" meat
-
When we buy meat, we all know that we should choose fresh meat. So what kind of meat is fresh, and how can we identify fake and inferior meat that looks fresh? This is indeed a science. In fact, buying meat is like seeing a doctor in Chinese medicine, which requires "looking, smelling, asking and cutting".
From the appearance, the surface of fresh pork has a slightly dry outer membrane, reddish and shiny, the cut surface is slightly wet, non-sticky, the gravy is transparent and the smell is normal; The surface of sub-fresh pork is dark gray and dull, and the color of the cut surface is slightly inferior to that of fresh meat, which is sticky and dull, and the color of the cut surface is not as good as that of fresh meat, which is sticky and the gravy is turbid. The surface can smell slightly ammonia, sour or sour mildew, but the deep smell of meat is normal. The outer membrane on the surface of spoiled pork is extremely dry or sticky, gray or light green, the gravy is seriously turbid, and there is a rancid smell on the surface and deep. In addition, fresh pork has good elasticity and will recover immediately after being pressed by fingers, and the meat surface has no sticky feeling; Deteriorated meat can't be recovered after being pressed, and sometimes fingers can pierce the meat, which has obvious mucus feeling.
"Watered pork" and "sick pork" are often hidden under the "fresh" coat.
Water-injected meat appeared in the market, which looks fresh from the outside and even feels better than normal meat in color. In fact, the muscle tissue of this kind of meat is soft, the elasticity is poor, the cut surface closes slowly, there are obvious cuts, and translucent red glue appears around the blood vessels, which can be identified by careful observation. After the meat is filled with water, water will seep out of the lean meat. Cut off a piece of lean meat and put it on a plate. The water will seep out after a while. In addition, put toilet paper or absorbent paper on lean meat, press it tightly with your hands, remove the paper when it is wet, and light it with a match. If it doesn't burn, it means that water has been injected into the meat.
Besides injecting water into pork, pay more attention to rice pork and dead pork with swollen lymph nodes. Rice pork refers to dead pork with cysticercosis, which is very harmful to human health. The main way to identify the appearance of rice pork is to pay attention to the cross section of the cut lean meat to see if there are cysticercosis. If a blister the size of a grain of rice is found on the cross section, it can be concluded that it is a grain of pork. And dead pork with swollen lymph nodes. The lymph nodes of this meat are swollen ... >>
Question 10: How can the light lean meat tell that the mother pork tastes strange when cooked and rough when raw, so the tissue fiber must be big but not tender.