1, light touch: Touch the surface of fresh pork, it feels slightly dry or wet, but it doesn't stick to your hands. However, the surface of stale pork will feel dry, or it will be a little sticky by hand. Fresh pork is tight and elastic, and can recover quickly after being pressed with your fingers. Deteriorated pork, due to its tissue damage, will slowly recover after being pressed with your fingers, and even the pressed place will always be concave.
2. Look at the color: fresh pork is reddish or pink, the fat part of the epidermis is bright white, while stale pork is gray or dark red, and the section is dark gray or dark brown. The fat part of the epidermis is dirty and light green. The color of dead pork is dark red or bloody, the fat is pink, and the blood vessels on the meat section can squeeze out dark red congestion. Old pork tastes bad and is not easy to cook. Its skin is thick, wrinkled, hair follicles are thick, gray and dull, and the lean meat part is dark red.
3, look at the appearance: assured meat rarely oozes blood or water, the epidermis does not have any spots, and stale pork, the meat is not clean, pressed by hand, there will be dark red, brown or black blood oozing.
4. Look at fat: the amount of fat is moderate, and the thickness of pork fat is related to the variety and location of pigs. Generally speaking, ordinary varieties of pork are thicker in fat, while hybrid varieties of pork are more secure in fat. However, it should be noted that the meat containing lean meat is not only extremely bright, but also the subcutaneous fat layer is very thin, usually less than 65438.
5, smell: there is no smell when smelling. Fresh pork has an inherent delicacy, while deteriorated pork has a rancid smell on the surface and inside of the meat.