Overly Crumbly Pork Patty
A pork patty that is overly crumbly, lacking a pleasant aroma, and riddled with holes on the surface is usually an indication that it has been mixed with fillers. If the patty exhibits abnormal toughness, elasticity, or smoothness, it suggests the presence of illegal additives during the processing stage. These additives not only enhance the texture but also prolong the shelf life of the product.
A well-made pork patty, when sliced, should appear moist and smooth, with a few surface holes. This indicates that it has been crafted from premium meat, and the ground meat mixture retains a sticky and cohesive texture. During the cooking process, whether boiling or steaming, the trapped air escapes, resulting in the formation of holes. A high-quality pork patty, when cut, should display a pale ivory hue with a subtle hint of pink.
Unusual or Overpowering Aroma
In the case of a superior-quality pork patty, the aroma should be subtle and meld harmoniously with the fragrance of the wrapping leaves. However, if the aroma is noticeably strong when the patty is sliced, it warrants caution. This could indicate the use of meat flavor enhancers.
A high-quality pork patty will display a pale ivory hue with a subtle hint of pink.
Dry and Hard Texture, Leaving a Gritty Mouthfeel
A well-crafted pork patty should not crumble when bitten into. Its distinctive flavor should linger on the palate even after swallowing. The patty should offer a delicate blend of sweetness and the natural savory taste of meat. If the patty feels dry and hard, leaving a gritty sensation in the mouth, it is not of good quality.
Methods to Detect the Presence of Illegal Additives
You can test for the presence of illegal additives, such as borax, by using turmeric paper. Borax has alkaline properties, and when it comes into contact with turmeric paper, it causes the paper to change color from yellow to red.
To create turmeric paper, wash and peel a turmeric root, then grind or blend it into a fine paste. Soak this paste in alcohol for 3-4 hours, and then decant the liquid. Dip filter paper into this turmeric solution for about an hour, then remove and allow it to air dry. Soak the paper again in the solution for another 2 hours, and finally, lay it out to completely dry.
Cut the turmeric paper into small pieces and store them in an airtight container for future use.
When testing food items, simply press a piece of turmeric paper onto the surface of the pork patty. If the paper turns from yellow to red, it confirms the presence of illegal additives.
Source: Khoevadep
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