Meat can provide the human body with protein, fat, and iron, so we should try to include it in every meal. But how should we choose meat?
Pork
First, look at the color. Good pork is light red or bright red, while unsafe pork is often dark red or purplish red. The fat layer of the pork should be of appropriate thickness (generally about 33% of the total) and be pure white, without yellowish fat. Pork with an inspection stamp on the carcass is healthy pork. In addition, you can also identify it by cooking. Poor-quality pork releases a lot of moisture when cooked, has no fresh pork aroma, and the soup does not have a thin layer of fat. When bitten, the meat is very hard, and the muscle fibers are coarse.
Consumption Notes
When eating pork, it is best to pair it with bean foods, because bean products contain a large amount of lecithin, which can emulsify plasma, making cholesterol and fat particles smaller, suspending them in the plasma without depositing on the blood vessel wall, which can prevent the formation of hard plaques. Pork contains vitamin B1. If you eat it with a little garlic, you can prolong the time vitamin B1 stays in the human body, which plays an important role in promoting blood circulation, quickly eliminating body fatigue, and enhancing physical fitness.
Beef
First, smell it. Fresh meat has a normal smell, while inferior meat has an ammonia or sour smell.
Second, touch it. First, check the elasticity. Fresh meat is elastic, and the indentation from a finger press recovers immediately. Inferior meat has poor elasticity, and the indentation recovers very slowly or not at all. Spoiled meat has no elasticity. Second, check the viscosity. Fresh meat is slightly dry or slightly moist on the surface and not sticky. Less fresh meat is dry or sticky on the surface, with a fresh cut that is moist and sticky. Spoiled meat is very sticky, with an extremely dry surface, but some heavily water-injected meat is also not sticky, but the surface appears wet and is not firm.
Third, look at it. Look at the skin for red spots; no red spots mean good meat, while red spots indicate bad meat. Look at the muscle: fresh meat is shiny and evenly red, while inferior meat is slightly darker in color. Look at the fat: fresh meat's fat is pure white or pale yellow, inferior meat's fat is dull, and spoiled meat's fat is green.
Fish
Fish is delicious. Whether eaten as meat or in a soup, it is fresh, tasty, and appetizing, making it a favorite food in people's daily diet. There are many types of fish, which are generally divided into two main categories: saltwater fish and freshwater fish. But whether it's saltwater or freshwater fish, their nutritional content is roughly the same; the only difference is the amount of various nutrients. Fish is extremely nutritious. Research has found that children who regularly eat fish grow and develop faster, and their intellectual development is also better. Moreover, people who regularly eat fish tend to be healthier and live longer.