Pork accounts for 30-50% of the weekly food intake for each family, but with a series of information about antibiotics, salbutamol, clenbuterol being added to the food to stimulate rapid pig growth, creating muscle and making consumers anxious.
To avoid health hazards, according to Dr. Bui Dac Sang – National General Medicine Doctor, Hanoi Oriental Medicine Association, consumers need to carefully check the meat to avoid the situation of rice-fed pigs mixed with parasite eggs.
If you buy rice-fed pork, you should not eat the meat because it is very dangerous. In addition, pork tends to spoil quickly, so you need to choose fresh meat. Healthy pig meat is usually pale pink to deep red in color. The meat is firm, not mushy, has good elasticity, no leaking fluid, no greasiness. Press your finger on the meat to create a depression but leave no trace when you lift your finger off.
Clean meat is meat that is not fed with weight-increasing feed, has no residual drugs and chemicals that pigs eat, is free from parasites and bacteria, and has no preservatives. The easiest way for families is to find reputable places to buy meat. In the case of having to buy from a local market, you must apply a few small tips to avoid buying pork that is not guaranteed for hygiene and food safety.
Clean meat is meat that is not fed with weight-increasing feed and has no residual drugs and chemicals.
Identifying weight-gaining and muscle-building pig meat
Mr. Sang said that clean pork often has a thick layer of fat. However, at present, some places have imported super muscle-building pig breeds, so consumers should not equate between super muscle-building pig meat and muscle-building pig meat due to chemicals. To distinguish between the two types of meat, you can rely on perception and sensation during processing.
Taste: When alive, super muscle-building pig meat has a stronger smell than clean pork meat.
Check the fat layer: Super muscle-building pigs usually have a fat layer less than 1cm and loose, and the muscle is attached to the skin. Normal pork fat is 1.5 – 2cm thick, whitish to eggshell-like in color, crispy, and not greasy like pork fat fed with weight-gaining feed. Therefore, if you see that the meat is all muscle, the muscle and fat are separated, you should not buy it.
Color: Clean pork meat is light pink while super muscle-building pig meat is usually a different dark red color, bright and shiny. The skin may have red spots.
Check the meat block: Clean pork meat is solid and firm, with high elasticity when pressed down, the meat fibers are even, the cut surface is dry. Meat that contains banned substances tends to be drier, harder, and less elastic. Pigs fed muscle-building substances will have a feeling of water retention inside, the muscle will bulge into a lump, and when cut, there may be yellow fluid flowing out.
Another simple way is to slice the meat into pieces that are 3-4 cm thick. If it cannot stand upright, it means that the meat has been fed to gain weight.
During processing: When boiled, clean pork meat is cooked in clear water, without impurities. When grilled, the meat expands without releasing any water, and it has a pleasant smell. Super muscle-building meat or meat fed with weight-gaining feed when boiled is usually very foamy, the water has a foul smell, and when grilled, it has a lot of water and is dry. If the pig is fed antibiotics, when cooked, the meat will emit a smell of antibiotics that is easy to detect.
Identifying meat soaked in preservatives
When the pork is spoiled, some sellers often “transform” the spoiled meat into fresh meat by marinating it with alum, sodium glutamate, etc. to deceive the sensory impression of consumers. When marinating these substances, the meat will appear as bright red but no longer has the natural sticky texture, the meat fibers become tough, lose elasticity.
In addition, when cutting deep into the inside, the meat is quite soft, flowing liquid, slightly darker in color, and has an odor. This type of meat, when washed, will turn pale and have an unpleasant fishy smell, and the fat will turn yellow. When cooked, the spoiled meat’s water will be cloudy, smelly, and the fat will separate into small circles instead of forming large foam like fresh meat.
Identifying meat contaminated with parasites
The most common is pigs infected with parasitic worms. Consumers need to observe carefully before buying, especially meat areas with fat veins such as shoulder meat, loin meat, ham meat… If you see small grains like rice grains (parasitic larvae clustered into individual casings), you should not buy them.
When slicing the meat, you can cut it longitudinally. If you see small white casings interspersed between the meat fibers, you need to remove the muscle meat immediately. You should not continue to process it because this food has been infected with parasitic worms.
According to VTC
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