In the Chinese table, pork is essential, as well as pig offal, pig ears, pig tongue and other delicious, these are many people like to eat delicious. However, although these can bring us tongue delicious, from the point of view of safety and nutrition, but there are contraindications, some parts of the meat is to eat less or not eat, otherwise it will affect the health of the body, induced physical disease, or even malignant diseases.
Generally speaking, the following parts of the pig's meat to pay attention to the consumption of the analysis is as follows: blood neck meat is what meat blood neck meat is a pig's neck meat, because the slaughterhouse slaughter pigs are from the neck of the pig began to bleed, so the meat at the neck of the bruises, looks bloody, known as "blood neck meat", also known as groove head meat, The meat is also known as gills meat.
Why can't you eat blood neck meat?1, the pig's neck has a posterior pharyngeal lymph center, parotid lymph nodes and jaw lymph nodes and other important lymph nodes. If the yellow-brown or yellowish-white lymph nodes are normal, eating will not harm the human body. But if there are lesions in the lymph nodes, such as pus, edema, hemorrhage, congestion, necrosis, etc., it means that there are a large number of bacteria, viruses and other harmful substances, there is a great harm. 2, the back of the throat has a thyroid gland, people eat thyroid gland, an excess of thyroxine will interfere with the body's normal endocrine activity and material metabolism, so that there is nausea, vomiting, increased blood pressure, nerves and other symptoms of toxicity, serious death will result.
How to deal with pork blood neck meat? Experienced friends will certainly get rid of these meat lumps, but for inexperienced novices, I'm afraid that finding the meat lumps will not be an easy task. Lymph nodes are under the skin, hidden within the fat, granular and distributed individually, but also connected to a long piece; the color is mainly red, yellowish, some hematoma will also be purple, and the difference between the meat is still very obvious, they can be torn off with the hand, that is, we usually say 'sinewy and tripping' part, even inexperienced novice friends can also easily distinguish.
How to identify the blood neck meat with lymph?1 look at the meat pale white, fat layer, soft meat, fiber is not clear, granular meat; 2 touch the blood neck meat with lymphatic meat to touch there is a clear sense of granularity, granular chunks of meat is relatively hard, contains a large number of lymph nodes, lipomas, and thyroid glands, etc.; 3 smell with lymphatic blood neck meat, the fishy odor; fresh pork with the intrinsic smell of odor without bad taste.
Small cashews small cashews, also known as adrenal glands, is located in the upper front of the pig kidney, eat small cashews will appear dizziness, blurred vision and other symptoms, serious and even rapid increase in blood pressure, dizziness and fatigue. But we pay attention, small waist pig waist, remove the small waist pig waist can be eaten without fear. Pig lungs pig lungs have a lot of alveoli, they are the place of gas exchange, more or less will accumulate some dust, breeding bacteria, viruses and other substances, it is difficult to clean up, it is recommended that we eat less. Pig offal is a regular guest on the table, but some parts of the body have traditionally been controversial, let's take a look at what's going on. Pig liver: more toxins? Liver is the location of heavy metals and other toxic substances transit, detoxification detoxification are inseparable from the liver. If a healthy pig, toxic transit normal, the accumulation of heavy metals generally do not exceed the standard, you can eat.
How to pick a good piece of pork 1, pick not fat not lean pork. Too fat we do not love to eat, too thin unsafe and bad taste. Not fat and not thin just right, everything is not too late, pork is the same, which also alludes to the Chinese "middle way" 2, if you really do not like to eat fat. Then it is best to choose the site to split the whole lean meat, because it is easier to identify the whole pork from the fat on the good and bad. Good or fresh pork, fat white and shiny. The muscle is uniform in color and slightly dry or slightly moist in appearance. Press it with your finger and the depression can be quickly restored.3. Look at the skin. This is why it is safer to look at pork that is split on site. Epidermis with red spots or bleeding points are mostly sick and dead pork, thick skin and thick pores and muscle color dark red, mostly sow meat 4, look at the muscle. There is bruising between the muscles, most likely to die before slaughter, because the bloodletting is not clean. Muscle color red or crimson, mostly for the addition of a class of drugs such as leptin. The color of gray, the possibility of watered-down meat, pick up the pork to see if there is water on the board to put meat can be judged 5, smell. Fresh pork has a meat fresh normal odor. Not fresh pork has an ammonia odor or sour gas
What kind of meat is the most inedible
Don't eat overcooked meat; no matter what meat to eat, people feel that the more rotten stew the better. Thus, the pressure cooker came into being, with which you can stew ribs and the like, and in ten minutes, even the bones become soft and tender. However, at temperatures of 200 to 300, the amino acids, creatine liver, sugar and harmless compounds in meat food will undergo a chemical reaction to form aromatic amine groups, and these food-derived aromatic amine groups contain 12 kinds of compounds, 9 of which are carcinogenic. In contemporary life, industrial pollution is responsible for 50% of the carcinogenic effects on the human body, while diet is responsible for 35%. Previously, we underestimated the carcinogenicity of toxic chemicals in food as a factor. Don't eat overcooked meat until the issue of aromatic amine compounds is fully clarified. The best way to avoid the harmful effects of aromatic amine compounds is to microwave the meat and pour off the broth, which has many of the compounds in it.
Eating lean meat should also be moderate; some people think that eating fat meat will get fat, eat lean meat will not get fat and can ensure nutritional intake, eat lean meat. In fact, eat more lean meat may not be good. Lean meat in the methionine content is higher, methionine in some kind of enzyme catalyzed by homocysteine, and homocysteine will lead to too much atherosclerosis. Animal experiments show that homocysteine will directly damage the endothelial cells of animals, forming typical atherosclerotic spots. Therefore, eating lean meat in moderation, not more is better
Specialty: tenderloin; Grade 1: through the spine, rear leg meat; Grade 2: front leg meat, pancetta; Grade 3: blood neck meat, milk breast meat, front elbow, rear elbow. Different meats are cooked in different ways. When you eat pork, the taste of meat in different locations is different. The tenderest part of the pork is the tenderloin, while the rear buttock tip is relatively old. Stir fry and eat buy front and rear hip tip; stew and eat buy pork; fried lean meat is best through the ridge; do dumplings, buns filling to buy front hip tip.
1, tenderloin: is a spine below a lean meat connected to the large ribs. Meat without tendons, is the most tender meat in pork, can be sliced, shredded, diced, for deep-fried, buttery, fried, popping the best. 2, hip tip meat: located in the upper part of the buttocks, are lean meat, tender meat, generally instead of the tenderloin, mostly used for deep-fried, buttery, fried. 3, sit on the buttocks: located in the upper part of the hind leg, hip tip meat below the buttocks, all for the lean meat, but the quality of the old, fiber is longer, generally more as a white meat or back to the pot with meat. 3, sitting on the buttocks: located in the upper part of the hind leg, hip tip meat below the buttocks, all for the lean meat, but the old, long fiber, generally more as a white meat or back to the pot with meat. 4, pork: for the rib part of the elbow bone of the meat, is a layer of fat, a layer of lean meat clamped up, suitable for braised, white stew and steamed meat and so on with.
5, plum blossom meat: shoulder muscle by the chest part, the meat grain is along the torso towards the extension, so between the sinews attached to a fine fat, common to take to do barbecued pork or pan-fried are full of flavor. 6, the front row of meat: also known as the upper brain meat. It is a piece of meat on the back near the neck, lean with fat, tender meat, suitable for rice noodle meat, stewed meat. 7, milk breast meat: in the abdomen below the ribs. Connective tissue, are bubble-shaped, poor meat quality, more boiled oil with. 8, bullet meat: located in the hind leg leg, are lean, tender meat, can be sliced, diced, instead of tenderloin. 9, elbow: the South said hoof, that is, leg meat. Connective tissue, hard and tough texture, suitable for sauce, stew, boil, etc.. Located in the lower part of the front and rear legs, after the hoof and bladder than the front hoof and bladder, braised and stewed can be. 10, neck meat: also known as the blood neck, this piece of meat fat and thin, the quality of the meat of the poor, generally used for stuffing. 11, the pig's head: suitable for the sauce, burned, boiled, salted, and more used to make a cold dish, which the pig's ear, the pig's tongue is a good dish under the wine. 12, the center of the meat: is located in the upper front leg, the texture of the old tendons, the absorption of water capacity is strong, suitable for making stuffing, making meatballs. 13, the meat: the meat: the upper front leg, old tendons, absorb moisture, suitable for filling. Meatballs. In this part there is a row of ribs, called small ribs, suitable for sweet and sour pork, or boiled soup.