Is red pork better or white pork?

Many people are not good at choosing pork when buying it. They don’t know whether red or white is better. In fact, if the pork is too blood red, it is very bad. You must choose a more balanced red. When it appears dark red, it means that the pork is dead, or the pork died of disease. This kind of pork should never be purchased. Once ingested, it will directly lead to food poisoning.

1. Identify dead pork. Eating pork that died of painful death, poisoning, or unexplained death can cause food poisoning or zoonotic diseases. The identification method is that dead pork is usually not bled thoroughly, the appearance is dark red, and there are purple congestion in the capillaries between the muscles.

2. Identify rice pork. This meat contains cysticercosis, which are the larvae of green worms. The most notable feature of rice pork is the oval, milky white, translucent bubbles of varying sizes in the lean meat. From the outside, it looks like there are grains of rice in the meat.

3. The difference between fresh and stale pork. Fresh pork has firm, elastic texture and thin skin. The fat is tender, snow-white and shiny. The lean meat part is light red, shiny and not sticky. The inside of stale fish is dull, the flesh is dark red, the cut surface is green or gray, the meat is soft, inelastic, sticky, and has an unpleasant smell. Severely rotten meat has a bad smell, so remember not to buy or eat it.

Sensory indicators such as broth can evaluate the quality of meat. When buying fresh pork, you should pay attention to the following points:

1. The meat is shiny and evenly red;

2. The surface is slightly dry or slightly moist, not sticky;

3. The depression after pressing recovers immediately; 4. It has the normal smell of fresh pork;

5. After boiling, the broth is transparent and clear, with fat gathered on the surface and having a fragrant aroma;

6. Pass the quarantine inspection and have a red quarantine rolling stamp;

7. Identify male and female pork; the skin of male and female pork is rough and thick, the muscle fibers are coarse and dark red, and there is less subcutaneous fat.

Pork, also known as pig meat, is the meat of the domestic pig, one of the main livestock, a member of the Suidae family. It is sweet, salty and neutral in nature, and is rich in nutrients such as protein, fat, carbohydrates, calcium, iron, and phosphorus[1]. Pork is the main side dish in daily life. It has the effects of nourishing the body, nourishing yin and moistening dryness, and enriching the muscles and skin. Anyone who is weak after illness, anemic after childbirth, or thin and sallow face can use it as a nutritional tonic.

Pork is one of the important animal foods on the table. Because it has finer fibers, less connective tissue, and more intramuscular fat in its muscle tissue, the meat tastes particularly delicious after cooking.