What should we pay attention to when we buy pork? How to distinguish between male pork and female pork? With the analysis of pork market

Pork, also known as dolphin meat, is one of the main livestock, the meat of domestic pigs. Its taste is sweet and flat, and it can be used as a nutritional tonic. So what should we pay attention to when we buy pork? How to distinguish between male pork and female pork? How is the pork market at present?

What should we pay attention to when we buy pork?

When buying pork, choose products with elastic meat quality and normal color, and pay attention to whether the meat skin is stamped with a quarantine seal. The details are as follows:

(1) the characteristics of fresh pork: it is elastic, soft and hard, and it will quickly return to its original state when pressed with a finger, and its meat color is dark red.

(2) the characteristics of watered pork, poor elasticity, with a finger pressure, fingerprints are difficult or slowly eliminated, and there is no sticky sexy between the fingers, and its meat color is white.

(3) the characteristics of distemper pork: Rice pork, there are soybean-sized, translucent vesicles in the lean meat, and rice-like bumps in the vesicles. Other diseased pork: the muscle is inelastic, there are bleeding spots on the skin, the meat color is dark red without luster, and the fat is pink or yellow.

(4) the characteristics of old mother pork: when pinched by hand, it seems to have sand grains; the pores are deep and large; the skin is thick and yellow, the adipose tissue is dry and yellow, and is separated from the muscle; the lean meat is dirty red with rough stripes; the ribs are thick and curved.

How to distinguish between male pork and female pork?

Identify mother pork:

Mother pork has a qualitative smell, less fat content, muscle becomes harder after cooking, especially the skin, palatability is poor, people are not used to eating. During quarantine, sows are easier to identify from normal fat pigs, but sows sold in bazaars are difficult to identify. Because most of the meat at this time is a tetrad, you can't see the head, hoof, internal organs and reproductive organs. To distinguish and identify, mainly rely on sensory examination, focusing on the skin, nipple, pelvic cavity, periosteum, muscle and fat.

The main results are as follows: (1) the tissue structure of the skin is loose, thick and white, thick and hard, and the skin of the neck and lower abdomen wrinkles. When slaughtered for a long time, the skin shrinks more significantly and loses elasticity.

(2) the combination of skin and subcutaneous fat is not tight, and there is a thin layer of fat in pink between them, that is, the so-called "red line". The subcutaneous fat layer is thin and the fat adventitia is yellowish white. The pH value is 6.5 to 7.0, the older the sow is, the more alkaline the pH value is.

(3) because the subcutaneous fat is thin, the muscle appears thin, the muscle fiber is rough, the meat fat is little, often shows brick red.

(4) the nipples are large, long and smooth. The base of the nipple is large, conical, there is a breast on both sides of the breast, incision can be seen gray-white or brown, breast deep into the fat layer, similar to honeycomb. The pores around the breast are large and sparse.

(5) the ribs are generally flat and wide, the periosteum is yellowish, and the ribs of the old sows are prominent. The ribs of normal pigs are bluish red.

Identify roast pork:

Male pork does not boil easily. Because the body contains testosterone and other hormones, so boar meat often gives off a fishy smell, people do not want to eat. This smell is not easy to smell when the winter temperature is low, and it can only be emitted in large quantities when cooking, making it inedible. In addition, the smell gradually weakened with the extension of castration time, and disappeared after about 2.5 months.

1. Main characteristics of boars

(1) the skin is thick, hard and white, the section is dry, and the skin of both shoulder blades is brown. The two shoulder blades of the male pig are keratinized, the hair is hard when cutting and the resistance is great.

(2) the boundary between skin and subcutaneous fat is not clear, the subcutaneous fat layer is thin, the fat particles are thick, and there are more white loose connective tissue around the fat particles. When the lower abdominal fat is cut, obvious network capillaries can be seen.

(3) the pores are thick and sparse, and the skin is bluish white or black.

(4) the muscles are red, and the muscle fibers, especially the buttocks, shoulders and neck muscles are dark red and dull. Because the body contains substances such as testosterone and m-methylindene, the muscles have a special smell.

(5) castrated testicular skin can sometimes be seen on both sides of the midline of the posterior buttock. An old boar has an oval cartilage surface above its shoulder blades, which is usually calcified.

Boars generally have a serious sexual smell, especially after cooking. In order to make the smell obvious, you can use local tissue parts to burn, or cut off the meat to boil, fry and so on.

2. A simple method to identify male pork.

(1) boiling method: cut the meat sample from the examined body, cut it into about 20 pieces weighing 2g / 3g, put it in a flask containing clean cold water, put a lid on the bottle mouth, open it after boiling, and immediately smell it for shyness.

(2) cauterization: burn the scrotum, waist or lower part with a hot iron to smell the bashful smell.

(3) melting fat method: take 2 pieces of back fat or abdominal fat, weighing about 40g, put them in a triangular flask, cover the bottle mouth, put them in boiling water, wait for the fat to melt, open the cork, and smell the smell of the steam escaping.

Attached: analysis of pork market

Pig prices have fallen sharply since February, resulting in an oversupply, which has not been reversed so far. We can only say that the production capacity is really much higher. Many farmers believe that farmers sold a large number of years ago coupled with insufficient demand, so now the market has not fully diluted this part of the production capacity. In addition, there are those who did not continue to press the hurdles a year ago, and the production capacity of the hurdles only now increases the market supply at this stage. And for some large-scale farms, production is planned, even if the current pig price is low, the follow-up piglets will have to vacate the barn after coming up, so many scale farms offer lower prices. In short, from the perspective of supply and demand, the current pig market is not only in oversupply, but also in the stage of digestion and storage, where does pig price have the power to rise? It is recommended that farmers maintain a rational rhythm of hurdles, do not over-press hurdles equivalent, so as not to cause greater losses.