Why can't we eat pork neck

Pork is a common food on the Chinese table, and there are countless ways to cook pork. Many parts of the pig can be eaten, and each part is cooked differently. It is common to use pork belly to make braised meat and barbecue. Use pork hind legs to make sausages. However, there are many rumors that pig neck meat is not edible. So what is the reason why pig neck meat is not edible? Everyone should know.

1. Blood neck meat is the meat from the pig's neck. Because the slaughterhouse starts bleeding from the pig's neck when slaughtering the pig, the meat at the neck has congestion and looks bloody. It is called "blood neck meat", also known as trough head meat and cheek meat. Important lymph nodes such as the mandibular lymph nodes, parotid lymph nodes and retropharyngeal lymph center are distributed under the pig's neck. Normal lymph nodes are yellow-white or yellow-brown in appearance. Although they do not look good, they are harmless to the human body if ingested. Lymph nodes with congestion, bleeding, edema, suppuration, necrosis and other lesions (commonly known as "meat dates") contain a large number of bacteria, viruses, toxins, pathogenic microorganisms and other harmful substances, which are very harmful.

2. There is a thyroid gland behind the throat. Ingestion of it will cause symptoms such as nausea, vomiting, and high blood pressure. After people consume thyroid glands, excess thyroid hormone will disrupt the body's normal endocrine activities, causing a series of mental and neurological symptoms. At the same time, the body's normal metabolism will also be disturbed, resulting in various poisoning symptoms, and in severe cases, death.

3. How to judge pork neck meat

Lymph nodes are located under the skin, hidden in the fat. They are distributed individually in granular form, or in long pieces. They are mainly red or light yellow in color. Some of them may turn purple due to blood swelling. They are very different from meat and can be torn off by hand. This is what we usually call the "tendons and tendons" part. Even inexperienced novice friends can easily distinguish them.

Look and smell: The meat is pale in color, has a lot of fat layers, has fuzzy fibers, and has more granular meat. The fishy smell is particularly strong.

Touch: It feels very granular, the meat is hard, mostly granular, and contains many thyroid glands, lymph nodes, lipomas, etc.