If it is healthy pork, its color is generally white, while the pork containing lean meat is extremely bright in color, and its subcutaneous fat layer is obviously thin, usually less than one centimeter. Cut pork into two or three fingers wide, and you can't stand on the case; There is yellow liquid flowing out between lean meat and fat, and the fat is particularly thin; The posterior gluteal muscles of pork containing "Clenbuterol" are full and prominent, the fat layer is very thin, and the capillaries in the fat layer of both groins are densely distributed and even congested.

Two: Observe the color of lean meat.

Usually, the meat color of pork containing "Clenbuterol" is dark, bright and mostly bright red, and the fiber is loose. If you look closely, it contains a small amount of "sweat" oozing out of the meat surface. However, generally healthy lean pork is reddish, with good meat elasticity and no "sweating" on the meat.

Third, test with ph test paper.

Normal fresh meat is mostly neutral and weakly alkaline, and the ph value of 1 hour after slaughter is 6.2-6.3; Under natural conditions, the ph value is 5.6-6.0 after cooling for more than 6 hours, while the pork containing lean meat is acidic, and the ph value is obviously less than the normal range.