Pork is generally divided into 1 1 parts: pork neck, pork cheek, plum blossom, front row meat, tenderloin, pork belly, cooked hip meat, marble meat, front leg meat and rear leg meat.

Pork, also called dolphin meat, is the meat of pigs. The antibiotic content in pork is five times that of beef, and the antibiotic content in poultry meat is second only to pork.

Pork, as one of the important animal foods on the table, contains more intramuscular fat because of its fine and soft fiber and less connective tissue.

According to the statistics of USDA, the total consumption of 200 1 pork ranks first in China. If ordinary people eat pork, the Czech Republic ranks first, followed by China, Taiwan Province Province and Poland. In addition, China is the largest pork producer, accounting for more than 46% of the world's pork production, followed by 7% of the United States.

Identification and selection of pork;

When buying pork, you can judge the quality of meat according to its color, appearance and smell. High-quality pork with white and hard fat and unique flavor. There is often a slightly dry film on the outside of the meat, which is relatively dense and elastic, and the depression will recover immediately after finger pressing.

The color of inferior fresh meat is darker than that of fresh meat, lacking luster, and the fat is grayish white; The surface is sticky, slightly rancid and musty; The meat is soft and elastic, and the depression can not be recovered in time after soft pressing;

After the meat is cut, the surface is wet and turbid gravy will seep out. Deteriorated meat is sticky, dry and grayish brown; The meat is soft and inelastic, and the depression cannot be recovered after finger pressing, leaving obvious marks.

The first is to look at the color. Good pork is reddish or bright red, and unsafe pork is often dark red or purple. The thickness of pig fat layer is suitable (generally accounting for about 33% of the total), clean and white, without yellow color. Healthy pork has an inspection stamp on its carcass.

In addition, it can also be identified by cooking. Bad pork in the pot contains a lot of water, without the fragrance of pork, and there is no thin fat layer in the soup. It's hard to bite the meat with your mouth, and the muscle fibers are thick.