The secret to distinguishing clean pork from dirty pork

The tips below will help families choose clean pork that is free of pathogens, growth hormones, lean meat additives...

1. Pork carries pathogens

Pork rice:With the naked eye, it is easy to see that if a pig has rice, there will be white worm cocoons in the meat; these white spots are oval, sometimes as big as beans.

Pigs with typhoid:The skin surface has bruises or specks of bleeding, flabby flesh, and purple ears.

Pigs with cholera:Petechiae are located under the skin or on the earlobe, and resemble mosquito bites.

Pigs with septicemia:The flesh has bruises and blood clots.

Pigs with stamp disease:The skin surface has red or purple round spots, sometimes purple; different sizes, like stamps.

2. Identify pigs fed with weight gainers and lean meat additives

When you see lean meat with an unusual dark red color, that thin layer of fat means the pig has eaten lean meat-producing substances.

Taste:Super lean pork will have a stronger fishy smell than clean pork.

Color:TClean pork has a bright pink color. Super lean pork is often an unusually deep red color, bright and shiny; the skin may have red spots.

Check the fat layer:Super lean pork usually has a thin layer of fat under 1cm and is loose, the lean part sticks close to the skin. With "clean pork", the fat is usually 1.5 - 2cm thick, clear white or ivory white.

Check the meat block:Clean pork, firm meat block, high elasticity when pressed down, even meat fibers, dry cut surface.

Pigs fed with growth promoters and lean meat are often drier, harder and less elastic; there is a feeling of water retention inside, the lean meat lumps form into lumps, and when sliced, yellow liquid may flow out.

Another simple test is to cut the meat into 3-4 cm thick pieces. If it cannot stand straight, then it is meat that has been given growth hormones.

Clean pork often has a thick layer of fat and high elasticity.

3. Check preservatives

Some sellers often "magically" turn spoiled meat into fresh meat by marinating it with borax, saltpeter... to deceive consumers' senses.

When marinated with these substances, the meat will look bright red, no longer have natural stickiness, the meat fibers will be firm, hard, and lose elasticity.

When cut deep inside, the meat is quite soft, oozing liquid, slightly dark in color, and has a smell. This type of meat when washed will turn pale and have a very unpleasant fishy smell, the fat is yellow.

Meat with lean meat is often very watery, when cooked it doesn't smell as good as natural meat, and when eaten it feels dry.

4. Check during processing

Clean pork when boiled has clear water, no dirty scum; when fried, the meat expands, has no water, and has a fragrant smell.

Super lean meat or meat fed with growth-enhancing feed when boiled often has a lot of scum, the water has a foul smell, when fried it releases a lot of water, and is dry to eat.

If pigs are fed lean meat-producing chemicals, the meat will give off an easily recognizable antibiotic smell when cooked./.