Thin layer of fat on the meat
By looking at the layer of fat on the pork you can determine the breed of the pig. Typically, common breeds of pigs have a thick layer of fat, while crossbred pigs have a relatively thin layer of fat.
Meat from pigs that gain weight also has a very thin layer of fat, usually less than 1cm thick, and the connection between the meat threads is loose. It is best that when you go to the market, you do not buy this type of meat.
Pork without skin
Fresh, quality-assured pigs will have a red mark on their skin. Poor quality meat usually does not have skin, and it is also difficult to know their origin, whether they have been inspected, when they were slaughtered, etc. With meat without clear origins like that, it is best not to buy it as the risk of disease and virus contamination from pork is very high.
Sticky to touch
Contaminated pork can generate a large number of microorganisms, and the metabolic products produced by microorganisms will make the epidermis sticky. Pieces of meat that feel sticky to the touch signify that they have been contaminated.
With fresh pieces of meat, the outside may look slightly dry or slightly wet, but when touched, it should feel fatty without being sticky.
If the pork feels sticky, it is advisable not to buy it
Unusual color
Normally, good pork will have a fresh red color and feel springy when touched. But if the meat is too pale, too red, or too dark, it is of poor quality. Such pieces of meat may have been treated with chemicals to obtain a strange red color or have been left unsold for too long and have changed color. Consuming this type of meat can be very dangerous.
If the lean meat and fat separate distinctly, with yellow fluid seeping out, it is super lean meat and should not be bought.
Uneven and dull surface
By looking at the surface of the piece of meat, you can also assess whether the meat is fresh and good. A piece of meat is considered fresh and good when its surface is light pink or pale pink, and the layer of fat is smooth and white.
But if the piece of meat has gone bad, it will usually have a grayish, brownish, or dark hazelnut color. The same goes for the inside when cut. The skin and fat will leak dirty fluid with a light green color. If it is diseased pork, the piece of meat will have a dark brown color or may contain blood. The fat will have a peach color, and when the piece of meat is cut, dark red blood fluid can be squeezed out.
Furthermore, old pork often has an unpleasant taste, is difficult to cook, has a thick layer of skin, many wrinkles, large hair, and the lean meat part has a dark color.
Source: Khoevadep
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