Eating distempered pork is definitely a high risk. Assuming that it has been eaten, there is no symptom of discomfort, that is, cooked and boiled through, this time eating people can be said to be a fluke did not suffer harm. Since there is no harm also does not exist any after-effects, so you can relax and live happily, but do not risk your life in the future. In the purchase of pork, how to identify this pig is a normal kill or plague dead (should pork color makes a difference, kill pig blood is flowing out, plague dead pig blood should be coagulated) Fresh meat: fat white, muscle glossy, red uniform, slightly dry or slightly moist appearance. Depressions in the lean meat when pressed with a finger can be restored immediately, with good elasticity, and with the normal odor characteristic of fresh pork. Less fresh meat: the fat lacks the proper luster, the muscle is slightly darker in color, and the appearance is dry or somewhat sticky. The new cut surface is moist, the depression after finger pressure cannot be recovered immediately, and it has a slight ammonia odor or sour smell. Degraded meat: the fat is grayish yellow or even greenish, and the muscle is dark red. The cut surface of meat is moist, the elasticity basically disappears, and there is a rotten odor. Winter temperature is low, can not smell the odor, through the heating or boiling, the spoilage of the rotten smell will be emitted. Sow meat: generally larger carcass, rough skin, thick meat, thick muscle fiber, large cross-section particles. Produced sows have thicker skin, less subcutaneous fat, more lean meat, hard and brittle bones, well-developed mammary glands, more connective tissue in the abdominal muscles, and more toughness in cutting. Water-injected meat: this meat contains excess water, resulting in muscle color light or grayish red, some yellowish, appearing swollen. From the cut surface of the meat, can be found wet. Sales of water-injected meat on the meat case is wet, serious water pooling, visible meat vendors at any time with a rag in the wipe. Water-injected frozen lean pork rolls can be seen through the plastic film with grayish-white translucent ice and red blood ice inside. After chopping open, there are broken ice cubes and ice residue splashing out, and there will be a lot of oozing blood after the muscle is thawed. Inexpensive pork rolls, most of them are the scraps of split meat, often mixed with diseased waste, beware when buying. Dead pork: bruises around the body is purple-red, fat gray-red, muscle blood dark red. The blood vessels are filled with black and red coagulated blood, and black and red blood clots can be squeezed out from the large blood vessels inside the cut hind legs. Peeling back the plate oil, a black-purple capillary network is visible on the peritoneum. Porcine cysticercus meat: it is the larva of hooked tapeworm, parasitized in the lean meat of pigs in the form of cystic vesicles. Naked eye observation has small rice grain size to pea-sized vesicles, in which there is a white head node, like pomegranate seeds, sometimes also seen on the heart. Eating cystic meat can give you tapeworm, and if you eat the eggs indirectly, you can also get cysticercosis, which can have serious consequences! Sick meat of swine fever: Sick pigs have bright red hemorrhages of varying sizes on the skin all over the body, including the skin of the head and limbs, and small spots of hemorrhage in the muscle and fat as well. Whole body lymph nodes (commonly known as "meat dates") was purple, kidney anemia pale, visible bleeding points. Individual meat traders often soak swine fever meat in water overnight and then sell it on the market the next day. The appearance of this meat looks particularly white, although the surface can not be seen bleeding points, but the meat cut from the cross-section, fat, muscle bleeding points are still obvious.