Three characteristics of diseased pork

At a glance

Looking at the color of the meat, fresh pork is bright red, has no peculiar smell, and the surface of the fresh meat is slightly moist. Because dead pigs died of illness and may have been dead for a long time, their meat looks black or brown, and the surface is air-dried. Look at the fat. The fat of fresh pork is white or milky white and shiny; the fat of diseased pork is abnormal color such as red, yellow or green.

Second News

The meat from dead pigs may be somewhat spoiled and may smell bloody, rotten, or have other strange odors.

Three-press

The texture of fresh pork is dense and elastic, and it will immediately recover when pressed with your fingers; the pork from dead animals is relatively solid, and will not bounce back when pinched. Sometimes you can poke a hole in the meat with your fingers, and sometimes dark red blood will seep out after squeezing.

There is also a most convenient trick. When buying pork, pay attention to whether there is a blue inspection and quarantine stamp on the pork. Do not buy pork of unknown origin. In addition, it is best to buy it in large shopping malls or supermarkets, which is relatively safe.