1, the area is different, if the bacon is moldy, the moldy part of the area will be larger, and condensed on the surface of a white layer of "frost" generally smaller area.

2, the meat is different, moldy bacon texture will be somewhat rotten, color will be with no moldy meat is not the same; and with the salt spot bacon looks meat is still intact, but also very tight and firm.

3, taste different, moldy bacon will smell with moldy food moldy or other odors, and bacon on the salt spot is just excess salt analysis phenomenon, will not change the smell of food.

Extended information:

Bacon is cured meat and then baked, sun-exposed exposure or smoked meat processed products made of its bright color, lean meat is bright red or dark red. or dark red, bacon in the curing and preservation process of mold is a relatively common phenomenon, the beginning of moldy bacon is just the appearance of a small amount of sticky mycelium, the top of a small amount of white and green salt spot is normal.

Smells no odor, cleaned can be eaten, but this bacon is also unhealthy. If there are large white and green mold spots and certain golden yellow mold spots, and accompanied by a hint of odor, such bacon is not edible.