Pork is a familiar food, commonly found in daily meals. However, some unscrupulous sellers mix fresh pork with meat from dead pigs to sell to customers. To distinguish between fresh pork and dead pork, the butcher has shared 3 tips:
1. Look at the pig’s skin
Usually, the skin of sick/dead pigs will have small red spots, and the hair follicles will be dark purple. This is because the dead pig did not undergo the bleeding process, or it suffered from certain diseases that caused blockages in the hair follicles and the fat area which often turn red, or yellow… Avoid pork with these signs.
The skin of healthy pigs will be white, the blood under the hair follicles is mostly bright red. The fat will mainly be white and bright.
2. Elasticity of pork
Sick and dead animals are prone to decay after death, so the elasticity of the meat is relatively poor. Therefore, when buying pork, use your hand to press the meat and immediately release it. If it is meat from a sick pig, the meat will not be hard enough, even very soft, with poor elasticity, and does not quickly recover after releasing the hand, leaving a dent.
3. Smell
Experienced butchers and pork sellers always say that smelling the meat is necessary. If the meat has a foul smell, it indicates a diseased pig. If the meat has a normal smell, it indicates fresh pork, and you can confidently purchase it.
According to Vietnamese Women
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