1. Discolored Pork
Pork with a grayish, dark red, or black hue indicates that it is no longer fresh or may come from a sick pig. Pink fat and dark veins are also characteristics of low-quality meat. Additionally, meat from older sows tends to have thicker, wrinkled skin, less appealing colors, and tough, unappetizing textures. Opt for pork with a fresh red hue and creamy white fat to ensure taste and safety.
2. Excessively Lean Pork
Pork with an unusually thin layer of fat or predominantly lean meat may be the result of pigs being fed lean-enhancing substances. This type of meat often has an unnatural shiny appearance, differing from naturally-raised pork, which typically has a thicker and more evenly distributed fat layer. When purchasing, prioritize cuts with a balanced fat-to-lean ratio.
3. Pork of Unknown Origin
Pork from unknown sources may pose potential health risks, possibly originating from diseased or dead pigs, or meat contaminated with parasites. Reputable cuts usually bear clear inspection marks. Therefore, it is advisable to source your meat from trusted shops or known suppliers to ensure quality.
4. Pork with Red Pores
The pores on a pig’s skin are typically white or black, depending on its natural pigmentation. If the pores turn red, it could indicate meat from a dead pig. Such meat often exhibits an abnormal purple hue, with dark veins and blackened blood. A telltale sign is an unpleasant, pungent odor. Avoid purchasing meat with these characteristics, even if the price is tempting.
5. Rancid-Smelling Pork
A rancid smell is a clear indication that the meat has spoiled. This could be due to meat from a diseased pig or improper storage at high temperatures, leading to protein and fat breakdown. For your safety, select pork with the characteristic fresh scent of pork.
6. Pork with Poor Elasticity
When pressed, if the meat fails to regain its original shape, it suggests prolonged storage or extended freezing, resulting in altered muscle fiber structure and reduced elasticity. Fresh pork should be plump and resilient, retaining its natural flavor. Avoid purchasing meat that has lost its elasticity as its quality has likely diminished.
7. Sticky Pork
Pork that has undergone bacterial decomposition will feel sticky and slimy to the touch. This indicates that the meat has deteriorated and is no longer safe for consumption. Fresh pork usually has a slightly moist surface but should not feel sticky, giving a firm and supple sensation instead.
Choosing safe and high-quality pork not only safeguards your family’s health but also enhances the dining experience. Pay close attention to these details before purchasing to avoid inferior meat that may pose health risks.
