1, and the blue seal is the rolling quarantine seal stamped by the animal quarantine station;

2. The purple seal is the meat quality inspection seal stamped by the designated slaughter enterprise;

3. The red seal is a grade seal.

Second, the meaning of chapters with different shapes:

1, the circular seal indicates that the pork has passed the quarantine and can be safely eaten;

2. The oval chapter indicates that pork is used to refine industrial oil and cannot be sold to consumers or eaten;

The rectangular chapter indicates that pork can't be sold directly to consumers, and can only be eaten if it is refined into oil, which means that such pork can only be refined into edible oil.

Extended data:

The freshness of meat products should pay attention to the following points:

1, look at the color of pork.

There are no spots on the skin of fresh and healthy pork, and most of the red spots or bleeding spots on the skin are dead pork. The lean meat part should be red or pink with bright colors, and the fat part should be white or milky white with luster. Muscle color is bright red or crimson, which is mostly caused by adding drugs such as clenbuterol. If the color is gray, it is more likely to inject water into the meat.

Step 2 touch the texture of pork

Fresh pork has good elasticity, and the pits produced by finger pressing can rebound quickly and recover to the original state; The meat quality will not be very good if the rebound speed is slow or it collapses. The surface of fresh pork is slightly dry or wet, and there is less liquid flowing out, which does not stick to hands; When your hands are sticky, it is not fresh pork.

3. Smell the smell of pork

Fresh pork has a slightly fishy smell, no peculiar smell and no fishy smell. If it smells fishy, it means that the pork has gone bad.