Pork loin slaughtered on the same day has a natural deep red color, with elasticity and adhesion when pressed, and no moisture. Chilled pork loin will be tinted with the red color of blood, no elasticity and adhesion, and the surface will be very slippery. The first thing to look for when selecting pork loin is whether or not there are bleeding spots on the surface, and if there are, it is not normal. Secondly, see whether the shape is bigger and thicker than normal pork loin, if it is big and thick, you should carefully check whether there is kidney redness. Inspection method is: cut the pork loin with a knife, see whether the skin and medulla (between the white tendons and red tissue) is fuzzy, fuzzy is not normal.

Pork loin has the effect of tonifying kidney qi, opening the bladder, eliminating stagnation and quenching thirst. It can be used to treat kidney deficiency and waist pain, edema, deafness and other conditions. The protein content of pig waist is extremely high, every 100g of pig waist contains 15.4g protein, belonging to the high protein food, protein is an important raw material for the construction and repair of the body, the development of the human body and the repair and renewal of damaged cells can not be separated from the protein, consumption has the effect of replenishing the deficiency and strengthening the immune system. The human body needs a lot of calories to maintain its daily routine activities and survival. Every 100g of pork loin contains 3.2g of fat, which can provide the body with the required calories. And some very important vitamins need the help of fat to be absorbed by the body, such as vitamin A, D, E, K, etc., so you need to consume a moderate amount of fat every day. Pork loin is rich in minerals such as calcium, phosphorus, iron, potassium, sodium, magnesium, zinc, selenium, etc. These minerals can maintain the acid-base balance of the body, participate in energy metabolism, but also enhance physical strength, antioxidant, anti-fatigue, slowing down the aging process and so on. Every 100g of pork loin contains 0.31mg of vitamin B1, 0.34mg of vitamin B2 and 8mg of vitamin B3, while vitamin B can participate in the energy metabolism in the body, which can improve the utilization rate of protein in the muscle, promote growth and development, as well as strengthen the liver function and regulate adrenaline. Lack of vitamin B may cause beriberi, mouth ulcers, dermatitis, insomnia and other conditions.