1. Fresh meat: shiny, even in red, white in fat, slightly dry or moist in appearance, non-sticky to the touch, elastic, and immediately recovered after being pressed by fingers, without peculiar smell.

2, internal organs: the heart is reddish, the fat part is white, strong and elastic, no odor. The liver is brownish red with smooth, elastic and solid capsule. The stomach is milky white, the mucosa is complete and solid, and there is no peculiar smell; The kidney is lavender, shiny, elastic, without blisters or deformities, and the smell is normal; The lungs are pink and elastic, with no filariasis at the edge and no peculiar smell.

3. Meat products: the ham is bright in color, the meat is dark red, the fat is transparent white, and the meat is dry, compact and fragrant. Adult meat is red, fat is white, the meat quality is dense, and there is no odor; The cooked sausage casing is complete, the casing is closely attached to the poured meat, without mucus, the meat color is red and bright, and the fat is transparent as jade; Braised pork has no peculiar smell, the center of the sliced meat has been cooked, and there is no foreign body on the outside.

Extended data:

According to the definition of the World Health Organization, food safety is a public health problem that toxic and harmful substances in food affect human health. Food safety requires that all food hazards that cause acute or chronic damage to human health do not exist, which is an absolute concept.

Food safety is an interdisciplinary field, focusing on ensuring food hygiene and food safety in the process of food processing, storage and sales, reducing hidden dangers of diseases and preventing food poisoning.

References:

Baidu encyclopedia-gourmet