Can I eat pork with red spots?

Pork is the largest consumed meat in my country. When we buy pork, we must understand whether the pork is fresh or not. When there are red spots on the pork, try not to buy it or eat it. There are many reasons for red spots on pork. On the one hand, it may be due to blood stasis caused by diseased pork, which causes bleeding spots. Of course, it may also be caused by improper bloodletting. As an ordinary consumer, it is best not to eat such pork.

Can I eat pork with red spots?

There are two possibilities: 1. The accumulation of blood is caused by improper bleeding when slaughtering the pig. If the pork itself is not dark in color, this should be the case.

2. The pig itself is sick. If the pork is dark in color, it is definitely a sick pig and cannot be used.

Choose good pork

1. Choose pork that is neither fat nor lean. We don’t like to eat food that is too fat, and food that is too thin is unsafe and tastes bad. It is just right, not too fat or too thin. Everything is excessive, and the same applies to pork. This also coincides with the Chinese "doctrine of the mean".

2. If you really don’t like eating fatty meat. It is also best to choose all-lean meat that is cut on site, because it is easier to identify the quality of the whole pork from the fat. Good or fresh pork has fat that is white and shiny. The muscle color is uniform and the surface is slightly dry or slightly moist. Press it with your finger and the depression will recover quickly

3. Look at the epidermis. This is also why it is safer to see pork cut on site. Red spots or bleeding spots on the skin are mostly from dead pigs. Pigs with thick skin, coarse pores and dark red muscle color are mostly from sows.

4. Look at the muscles. If there is blood stasis between the muscles, it is most likely that the animal died before slaughter, which is caused by improper bleeding. Muscles that are bright red or dark red in color are mostly caused by the addition of drugs such as clenbuterol. If the color is grayish white, it is likely that the meat has been water-injected. You can tell by picking up the pork and looking at the cutting board to see if there are any water stains.

5. Smell. Fresh pork has a normal meaty smell. Stale pork has an ammonia or sour smell

The harm of diseased pork

1. Pork from dead pigs contains a large number of pathogenic bacteria and infectious sources

Pork from dead animals often contains a large number of pathogenic bacteria and infectious sources. Because diseased pork is generally not quarantined, it often contains a large number of pathogenic bacteria and sources of infectious diseases. Many of these bacteria cannot be killed even at high temperatures, and are extremely harmful to the human body.

2. Diseased pork can easily cause zoonotic diseases

Pork from dead animals can easily cause various zoonotic diseases. If consumed, it will cause serious harm to your health. The parasites on sick pigs are particularly harmful to the human body. Once they enter the human body, they will remain dormant for a long time. Once the disease occurs, the consequences will be unimaginable.

3. Pork from dead animals is usually highly rotten and deteriorated and is contaminated by secondary pollution

Pork from diseased animals is generally highly rotten and spoiled, and may be subject to secondary contamination. In addition to causing varying degrees of harm to people's bodies, it is also difficult to seal and preserve.