Pork is a common food that appears on the table of Vietnamese families in various dishes such as fried, stir-fried, grilled, roasted, etc. But when buying pork, you need to carefully consider and avoid buying pork with the following signs:
Of course, it doesn’t reach the level of being rotten, but when you smell it, you usually notice a strange, pungent, and foul smell. You don’t need to put your nose close to smell it, just bring the piece of meat in front of you where the wind is blowing, and you will clearly feel this strange smell.
Normal meat has a slightly tangy odor of blood, while spoiled meat turns this smell into a foul one. This meat is often left for a long time or you bought it but didn’t store it properly, causing the meat to spoil.
Pork that is not tender
Fresh pork is resilient when touched with your hand. If you press the pork with your hand and it doesn’t bounce back for a long time, we shouldn’t buy it, a fact that many experienced people understand.
A piece of meat with a too thin layer of fat should not be bought
The thickness of the fat layer on a piece of pork is related to the part of the animal’s body as well as the breed of pig. Usually, common breed pigs have a thick layer of fat, while crossbred pigs have a relatively thin layer of fat.
What needs attention is that with the weight-gain type of pork, besides being abnormally fresh and delicious, its fat layer is also very thin, usually not more than 1cm thick, with the connection between the meat fibers being weak. It is advised for housewives to be cautious and not to buy this type of meat.
Pores on the pork skin appearing red
Each breed of pig and different colors of skin will make the pores on the surface of the pork skin have different black or white colors. However, if you buy a piece of pork with pores on the skin surface being red, then it is highly likely that this pig has died before the meat. Besides, such pigs usually have dark red fat and have a bad smell.
Feels sticky when touched
During the process of pork degeneration, it will produce a large amount of microorganisms, and metabolic substances produced by microorganisms will cause the skin to become sticky. Therefore, when the meat is touched and feels sticky, it means that it has become deteriorated.
The fresh meat outside will be slightly dry or slightly wet, but when touched, it has fat but does not stick.
Tips for choosing safe pork
Observe carefully: according to experts, pork that doesn’t use tenderizing agents usually has a higher proportion of fat (interleaved fat in the meat) than meat that uses tenderizing agents.
According to Education Times