Tips for choosing fresh, healthy, and hormone-free pork meat

Pork is sold daily in the market, and with the following handy tips, it will help you easily choose clean and delicious pork.

0
123

Tips for choosing good pork meat

Fresh pork meat: It has a dry outer skin, slightly firm and elastic surface, and a high degree of elasticity. Pressing the meat with your fingers should not leave any dents. Good pork meat should have a fresh pink color on the outside, thin skin, and firm flesh. Thin and firm skin ensures the meat is good, without any unpleasant odor. The fat should be light in color and firm. The bone marrow sticks firmly to the bone tube with elasticity.

Poor quality pork meat: It has a pale green or slightly dark color, sticky outer skin, and when refrigerated, the outer skin will be moist instead of dry and have a rotten odor. It has poor elasticity, and pressing the meat with your fingers will leave a dent. The fat is darker in color and less firm. The marrow easily peels off from the tube and has a dark or brown color.

Low-quality pork meat, diseased pork meat: The flesh is soft, the fat is mixed into the flesh with cloudy white particles, and there are white cloudy spots near the skin, which should never be bought because it is toxic. The skin may not be intact, it may be punctured in clusters (due to the removal of abscesses or hemorrhagic membranes).

The Food Safety Agency also highlights some signs of diseased pork meat such as:

Pork with swine fever: The skin surface has bruises or hemorrhages, soft flesh, and the pig’s ears are purple.

Porcine erysipelas: Hemorrhagic spots are under the skin or on the earlobes, similar to mosquito bites.

Porcine bacteremia: The meat has bruised patches and blood coagulation.

Hepatitis in pigs: The meat has a yellowish color.

Stamped pork: The skin surface has round, red, violet or brick-colored spots of different sizes, like stamp marks.

Source: Gia đình Việt Nam