Look: the color of the water-injected meat is dim, and there will be some blood below. Normal fresh meat is bright red in color, with dry surface and no juice flowing out;

Pressing: After the water-injected meat is pressed, it has no elasticity and cannot recover quickly. Normal fresh meat has good elasticity after being squeezed.

Cutting: After cutting the water-injected meat with a knife, the juice and blood will flow out in a short time. When normal fresh meat is cut, no juice and blood flow out.