Tips

Pork Ribs: Don’t eat if they have these signs, or you’ll regret it later.

Meat and pork ribs are familiar foods in daily meals, but if you're not careful when buying, you might bring home pieces of meat and pork ribs that have been left to spoil or come from sick pigs.

Administrator

3 December, 2023

278

Pork

Fresh pork:

The outer surface has a dry film layer and a slightly tight surface. The cut side of the meat is bright pink with soft skin, firm meat fibers, and good elasticity (when pressing the meat with fingers, it doesn’t leave a fingerprint). The fat is light in color, firm, and has a distinctive aroma. The joint surface is smooth and inside, and the liquid is mobile. The marrow is tightly attached to the marrow tube, and it is elastic.

Spoiled pork:

The outer surface of the meat starts to become sticky or very sticky (depending on the degree of spoilage), the cut side is slightly wet, and it has poor elasticity (when pressing the meat with fingers, it leaves a dent). The fat is dark in color, and its firmness decreases, it has a spoiled smell. The joint surface has a lot of stickiness, and the liquid is cloudy. The marrow easily separates from the tube, and its color is already dark or brown.

Pork mellow or sow:

The mellow meat is dark red in color with thick skin.

Sick pork:

The meat is soft and tender, and the fat is mixed in the meat with white cloudy spots. The oval-shaped liver has small dots. The pork rind can have round or oval hemorrhagic spots. The rind may not be intact and may be punctured (due to the removal of lymph nodes or hemorrhagic membranes).

Do not buy pork that is too old or too young. Only buy pork of the right age with a pink color and thin skin. There are two types of lean meat: tenderloin and pork loin. Tenderloin is more delicious and sweet when stir-fried, but if overcooked, it will become dry and hard. Pork loin is more tender.

Fresh pork has a dry film layer on the outer surface and a slightly tight surface. The cut side of the meat is bright pink with soft skin, firm meat fibers, and good elasticity. Illustration: Internet

With pork hock: choose to buy the hind hock because it has more meat and tender skin.

If buying pork fat for frying, choose large leaf fat, slightly pink in color.

Pork Ribs

It has a foul smell:

After checking the color of the ribs, don’t forget to check the smell of the food. Fresh pork ribs will have a slight distinctive smell of live pork. If the ribs have a foul, unpleasant smell, then they are about to spoil.

The elasticity of the ribs:

When buying ribs, don’t hesitate to touch them to test the elasticity of the ribs. When pressing the ribs with your fingers, you will feel that the surface of the ribs is dry and still maintains its elasticity.

The ribs are red or pale white in color:

Fresh ribs will have a bright red color, and the fat will have a light pink color. On the contrary, if the ribs are dark red or pale white, then these ribs have been left for a long time, so don’t buy them to avoid getting sick.

The ribs are too wet:

Fresh and delicious pork will be slightly sticky when held, the meat is dry, and there is no excessive wetness or dripping of water. On the other hand, frozen ribs, which have been left for a long time, will retain water and be quite wet when touched.

In addition, according to the Food Safety Bureau, diseased pork has the following signs

Swine erysipelas: The skin surface has bruised or hemorrhagic spots, tender meat, and the pig’s ear turns purple.

Swine fever: Hemorrhagic spots are located under the skin or on the edge of the ear, like mosquito bites.

Swine toxemia: The meat has patches of bruising, blood pooling.

Swine hepatitis: The meat is yellow in color.

Swine seal: The skin surface has round, purple, or red spots, sometimes dark blue, of different sizes, like seal marks.

According to Tiền phong