Many people believe that roasted or fried poultry or pork, which is golden in color and seasoned with spices, can make it challenging to determine its quality and taste. However, paying attention to the color and taste can still easily help distinguish between freshly roasted meat from live poultry and livestock and spoiled meat from dead or sick animals.
Freshly roasted or fried chicken, duck, and pork typically have a natural golden color and exhibit pink and white meat. When tasted, the meat is tender, flavorful, and soaked in spices. Fresh meat has a strong bond between the skin and the meat, with no separation. The fat of fresh meat is white and does not have yellow or red spots. Additionally, there is no foul or unusual smell when sniffing fresh meat.
On the contrary, spoiled or meat from dead animals is always a dark red color (due to lack of blood circulation). When tasted, the meat is rotten and lacks sweetness. The skin and meat easily separate, and it emits an unpleasant smell.
In addition to distinguishing by color and smell, it is recommended for consumers to purchase roasted chicken, duck, and pork from familiar and reputable stores to ensure the origin and safety of the food.
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