Can you eat water-injected pork?

It is best not to eat water-injected pork. Long-term consumption of this quality of pork will cause people's bodies to enter a sub-healthy state. In particular, pork that has been infected with bacteria must not be eaten to avoid suffering from some acute diseases. Therefore, when choosing pork, if you find that some of the meat surface is relatively moist and has obvious blood, this type of pork is most likely water-injected pork and cannot be eaten.

Water-injected meat

The surface of the meat is puffy, shiny and very moist. The connective tissue (reticular tissue) appears blister-like. Small drops of water seep out of the fresh incision. If the skin of the incision is connected, a pool of blood will ooze out. When normal meat is tested with paper, the paper is oily and flammable; when the paper is stuck on water-injected meat, the paper is wet and not easy to burn.

Spoiled meat

The surface has a dry black hard film or mucus, which is sticky to the touch and sometimes even has a mold layer. The cut surface is dark and moist, slightly sticky, with reduced elasticity and turbid gravy. The fat is dark and dull, sometimes moldy and has a rancid smell. The tendons are slightly softened, dull, and white or light gray. Mildly spoiled meat must be processed at high temperatures as required before it can be eaten, while severely spoiled meat should be used for industrial purposes or destroyed.

Rice pork

This meat contains cysticercosis, which are the larvae of green worms. The most obvious 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.

Boar meat

Because boars contain hormones such as testosterone in their bodies, boar meat often has a fishy smell. The boundary between skin and subcutaneous fat is unclear. The subcutaneous fat is thin and has coarse particles. When the subcutaneous fat in the lower abdomen is cut open, an obvious network of capillaries can be seen. The pores are coarse and sparse, and the skin is light white or black. The muscles are well developed. The muscle fibers, especially those in the hips, shoulders and neck, are dark red and dull. Castrated testicular skin can sometimes be seen on both sides of the midline of the hind buttocks.

Sow meat

The skin tissue structure is loose, coarse and white, thick and hard, and the skin on the neck and lower abdomen is wrinkled. If the slaughter time is long, the skin will shrink more significantly and lose elasticity. The skin and subcutaneous fat are not tightly connected, and there is a thin layer of pink fat between the two, the so-called "red line". The fat outer membrane is yellow-white. Because of the thin subcutaneous fat, the muscles appear lean and are often brick red. The nipples are large, long, smooth and conical in shape. There are mammary glands on both sides of the breasts. When cut open, the grayish-white mammary glands can be seen extending deep into the fat layer, resembling a honeycomb. The pores around the breasts are large and sparse. The ribs are generally flat and wide, with a yellowish periosteum. The ribs of old sows are prominent, while the ribs of normal pigs are bluish-red.

jaundice

The increased bilirubin concentration in the blood causes the animal's skin, mucous membranes, fat, muscles and solid organs to appear yellow, which is called "jaundice". The longer this type of flesh is left, the darker the yellow color. When inspecting, be careful to distinguish it from yellow fat meat. Yellow fat meat is because the animal ate special types of feed containing carotene before death, so the fat or superficial muscles are light yellow after slaughter. It is non-pathological. As the meat is left for a longer time, the yellow color will gradually fade.