Pork is the most consumed meat in China, but frequent safety issues make it difficult for consumers when purchasing. In response, Li Xingmin, Associate Professor at the College of Food Science and Nutritional Engineering at China Agricultural University, said: To choose a good cut of pork, one should start from the following aspects.
The skin is white and shiny.
Fresh pork is light red or light pink, and the fatty part of the skin has a shiny white appearance. In contrast, non-fresh pork is gray or dark red, and the cut surface is also dark gray or dark brown. The fatty part of the skin is dirty and light green. Pork from diseased pigs is dark red or has bloodstains, the fat is peach-red, and dark red clotted blood can be squeezed from the blood vessels on the cut surface of the meat. Old sow pork has a poor texture and is difficult to cook. Its skin is thick, has many wrinkles, and the hair follicles are coarse. It is grayish-white, without luster, and the lean part is dark red.
It does not feel sticky to the touch.
When you touch the surface of fresh pork, it feels slightly dry or a little moist, but not sticky. Non-fresh pork feels dry or a bit sticky to the touch.
It is springy when pressed.
Fresh pork has a firm texture and is springy; when pressed with a finger, it immediately returns to its original shape and feels firm. Water-injected pork is generally moist on the surface, has poor elasticity, the depression from a finger press recovers slowly, and liquid seeps from the cut surface when pressed hard.
It has no strange smell.
Fresh pork has its inherent fresh aroma, while spoiled or rotten pork has a foul smell, both on the surface and inside.
The fat layer is moderate.
The thickness of the pork fat layer depends on the breed and part of the pig. Generally speaking, pork from common breeds has a thicker fat layer, while that from hybrid breeds is thinner. However, it should be noted that meat containing clenbuterol, in addition to being abnormally bright in color, also has a thin subcutaneous fat layer, usually less than 1 cm, and the muscle fibers are relatively loose. Consumers should be cautious when buying such meat.
Finally, Li Xingmin pointed out that most pork on the market today is either chilled meat or hot fresh meat. The pork sold in supermarket freezers is mostly chilled meat, while the pork sold in markets without refrigeration is hot fresh meat. Both types of meat can be selected according to the standards above. But in terms of both safety and taste, chilled meat is the best choice.