There is a good way to identify watered pork, how to quickly identify the freshness of livestock meat?

Now there are many non-merchants who use water injection to increase the weight of pork sold in order to make a profit, which has hurt many consumers by 10,000 points. the editor will teach you how to distinguish between watered pork and mother pork. How to quickly identify the freshness of livestock meat? The majority of consumers have to put it away!

First, how to distinguish between watered pork and mother pork?

Watered meat refers to the meat that is injected into animals such as livestock and poultry before slaughter, or after injecting water into carcasses and muscles during slaughtering and processing. Water-injected meat not only infringes on the economic interests of consumers, but also seriously affects the hygienic quality of meat, which is an illegal act. Water-injected meat, no matter what kind of material is injected, is confiscated and treated innocuously. Now introduce several kinds of water injection meat through visual inspection: swelling water, fat hyperemia, congestion, swelling, running water.

1. Through muscle identification: where fresh or frozen meat has been injected with water, remove the meat from the meat storage site, the bottom appears particularly damp, or even stagnant water, hanging the meat will drop water. The watered meat looks soft and swollen, the surface is moist, does not have the bright red and elasticity of normal pork, but shows light red, and the meat surface is bright.

two。 Through the identification of subcutaneous fat and suet: the texture of subcutaneous fat and suet of normal pork was white, while the subcutaneous fat and suet of watered meat was slightly congested and pink, and there was blood flow from the small vessels of fresh section.

3. Through heart identification: normal pig corona fat is white, while water injection pig corona fat hyperemia, cardiovascular anger, sometimes in the apical part can be found in the injection orifice, cardiac section can see myocardial fiber swelling, squeeze water outflow.

4. Through the liver identification: through the heart or arterial injection of water, the liver serious congestion, swelling, edge thickening, dark brown, section with bright red water outflow.

Identification of mother pork:

Usually sow meat will be dark and crimson, with thicker muscle fibers and less fat between muscles; the skin is rough, loose and inelastic, with many folds, thick pores and loose joints between flesh and skin.

Second, how to distinguish the freshness of livestock and poultry meat by sensory test?

During the preservation of livestock and poultry meat, autolysis and even corruption may occur. In the process of these changes, the sensory properties of meat change unacceptably due to the decomposition of tissue composition, such as strong sour taste, bad smell, abnormal color, formation of mucus, disintegration of tissue structure, etc. (that is, discoloration, stickiness, taste). Therefore, the hygienic quality of meat can be identified by means of people's sense of smell, vision, touch and taste. This paper briefly introduces the sensory standards of several kinds of fresh meat:

1. The color of livestock meat: the muscle is shiny, the red is uniform, and the fat is milky white.

two。 The tissue state of livestock meat: the fiber is clear and tough, and the depression recovers immediately after finger pressing.

3. Viscosity of livestock meat: the appearance is moist and does not stick to the hands.

4. Smell of livestock meat: with the inherent smell of fresh pork, no peculiar smell.

5. Boiled broth of livestock meat: clear and transparent, fat agglomerated on the surface.

Third, what should we pay attention to when buying fresh pork?

1. Pay attention to whether the main body of the operator is qualified or not, and consumers mainly depend on whether the units or stalls selling meat products have business licenses and hygiene permits.

two。 Pay attention to whether the pig products have qualified marks, mainly depends on whether the pork products sold have the sanitary inspection certificate, and whether the meat skin is covered with a round seal for veterinary inspection.

3. Note that some illegal butchers intend to peel the mother pork and sell it as skinless pork to identify the mother pork: the stripes on the meat surface of the mother pork are rough, dark red, the fat is less fat, the chops are more curved, the bones are extra thick, and the skin is thick and yellow. the pores are big and deep.

4. Pay attention to try a simple method to identify the quality of pork, you can pull out one or more pig hairs, carefully look at the hair root, if the hair root is red, it may be diseased pork, if the hair root is white, it is not a diseased pig.

5. In particular, it is necessary to guard against the intentional camouflage of the butcher, and pay attention to whether or not to buy zero. When selling sick pork or mother pork, a small number of illegal butchers intend to divide the whole pork product into small pieces for sale, and the price is also slightly cheaper. Next to a piece of qualified pork with a round seal is placed to deceive consumers.

Therefore, when selling meat, we must be careful not to waste money and have problems with eating.