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Don’t hesitate, this is the proper way to remove toxins from store-bought pork

This will be useful information for housewives to know how to clean and detoxify pork bought from the market before cooking dishes.

Administrator

22 March, 2024

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Pork is one of the familiar foods in the Vietnamese diet, but not everyone knows how to choose and prepare pork properly. To ensure safe and delicious pork, it is important to select and prepare the meat before cooking.

1. How to choose fresh and tasty pork

To choose fresh and tasty pork, consumers need to pay attention to the color, moisture, and smell of the meat. Fresh pork is usually pale pink, not gray or dark red. When touched, the meat should be elastic, not sticky or have a strange smell.

Good meat will have a pale pink color and white fat. (Illustrative image)

In addition, the fat of pork should be a creamy white color; pork with yellow or excessively white fat should be avoided.

2. Methods to remove toxins from pork

After purchasing pork, it needs to be cleaned to remove toxins and impurities. Some common methods include rinsing the meat under cold water, soaking the meat in diluted saltwater, or using ingredients such as ginger and lime to reduce the gamey smell of the meat.

Some people choose to blanch the meat in boiling water to eliminate bacteria and clean the pork before cooking. However, according to food safety experts and research, this method is not effective and can even increase the risk of retaining toxins in the meat.

Blanching pork in boiling water is a misconception and should be avoided. (Illustrative image)

According to information on the electronic newspaper “Sức khỏe Đời sống”, when pork is blanched in boiling water, protein transformation occurs, causing the meat to shrink and become tougher. During the shrinking process, the meat can still retain harmful chemicals and residual growth-promoting drugs that cannot be excreted.

In addition, blanching the meat cannot completely eliminate harmful bacteria, as most harmful bacteria are only destroyed at temperatures higher than the boiling point of water. Moreover, this method also cannot remove sediment residue in the meat fibers or residual growth-promoting substances and antibiotics.

Furthermore, blanching the meat in boiling water also leads to significant loss of nutrients such as vitamins and minerals. Therefore, to ensure both flavor and safety and preserve the nutritional value of the meat, housewives should apply other methods of meat preparation, such as soaking in diluted saltwater or using natural antibacterial fruits and vegetables to clean the meat.

3. Using diluted saltwater to remove impurities from pork

Using diluted saltwater to clean pork is a simple yet highly effective technique preferred by many housewives. When the pork is soaked in diluted saltwater, this solution cleans the meat’s surface, removes blood clots and impurities sticking to the meat. At the same time, the salt solution helps tenderize the muscle tissues, significantly reducing the strong-gamey smell of pork without compromising its nutritional value.

Soaking pork in diluted saltwater will make the meat clean and more flavorful. (Illustrative image)

Diluted saltwater has a natural antibacterial property that limits the growth of bacteria on the meat during the preparation process. When the meat is soaked in saltwater, the salt ions attach to bacteria and dirt particles through the process of osmosis, thereby effectively removing them from the meat.

In addition, salt also helps reduce harmful substances that may remain in the meat from the farming process, such as antibiotics or growth-promoting substances. The diluted saltwater solution not only partially eliminates these substances but also minimizes the risk of bacterial contamination from undercooked pork.

Furthermore, soaking the meat in diluted saltwater helps enhance the flavor of the meat, making it tender and more delicious when cooked. This technique also allows the meat to absorb a small amount of salt, helping balance the flavor and maintain the appropriate moisture level without drying out after cooking.

In conclusion, using diluted saltwater is not only a safe method of pork preparation but also enhances the quality and flavor of the dish, ensuring the health of consumers.

According to Đời sống pháp luật

Frequently asked questions

Rinse the pork under cold water, or soak it in diluted saltwater. Natural ingredients like ginger and lime can also be used to reduce any strong smells. Do not blanch the pork in boiling water as this is ineffective and may increase the risk of retaining toxins. This method can also reduce the nutritional value of the meat.

Soaking pork in diluted saltwater is a safe and preferred method as it cleans the meat’s surface, removing blood clots and impurities. The salt solution tenderizes the meat, reducing any strong smells without compromising nutritional value. It also has antibacterial properties, limiting bacterial growth and helping to remove harmful substances that may be present from the farming process.