Pork is a staple on the dining table and one of the most commonly consumed meats. However, in recent years, incidents involving clenbuterol-laced pork, water-injected meat, and diseased pork have occurred repeatedly, causing consumers to feel uneasy. To select safe pork, you can use the following 6 methods.
First, check the color. Compared to beef and mutton, the lean part of pork has less myoglobin, so its red color is slightly lighter, appearing pale red or pale pink, with a lustrous and fine texture. The white fat part is milky white. In contrast, meat that is not fresh is often handled manually with incomplete bleeding, causing the lean part to be dark in color, appearing deep red or dark red, and the fat loses its luster, becoming dark, yellow, or grayish-green.
Second, feel the elasticity. Fresh pork has a firm and springy texture; when pressed with a finger, it quickly returns to its original shape. Spoiled pork, due to its damaged tissue, recovers slowly when pressed, and the pressed area may remain indented.
Third, observe the appearance. Safe pork rarely has blood water or water seeping out, and its skin has no blemishes. In contrast, unfresh pork is not clean, and when pressed, dark red, brown, or black blood water may seep out.
Fourth, check the fat. Normal pork has a moderate layer of fat. However, pigs fed with "clenbuterol" have a very thin fat layer, usually less than 1 centimeter, and the meat is reddish with loose fibers. There may even be fluid between the lean meat and the fat.
Fifth, smell it. Fresh, healthy pork has a fresh smell with a slight gamey odor. Spoiled or "adulterated" pork has a bloody or putrid smell, both on the surface and deep within.
Sixth, check the certifications. When purchasing pork, be sure to ask the seller if the pork has the necessary qualified certifications, including the inspection合格 stamp, the quarantine合格 stamp, the inspection合格 certificate, and the quarantine合格 certificate. If none of these are present, you should be cautious.