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Experts teach you to identify dead and dead pork
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Experts teach you to identify dead and dead pork

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Media coverage
Source:
2018/04/12 17:38
Five strokes to identify dead pork
 
One is to look at the epidermis
 
There were no spots on the healthy pork skin; purple bleeding spots were often found on dead skin of the dead pigs, and even dark red diffuse bleeding occurred, and some red or yellow raised rashes appeared on the epidermis.
 
Two smell smell
 
Fresh pork has the normal odor of fresh pork; spoiled meat has bloody, rancid, and other odors both in the surface and deep layers of meat.
 
The third is to look at flexibility
 
The texture of the fresh pork is tight and elastic, and it will be restored immediately after pressing the depression with your fingers. The deteriorated pork is seriously decomposed and the tissue loses its original elasticity and shows various degrees of decay. After pressing with your fingers, it can not only recover, but sometimes the fingers still recover. Can pierce the meat.
 
The fourth is to look at fat
 
The fresh pork fat is white or milky and shiny; the fat of the dead pork is unusually red, yellow, or green.
 
The fifth is to look at muscles
 
The lean meat of healthy pigs is generally red or reddish, with bright luster and few liquids flow out; the dead pork has a reddish purple color and is dull, with dark red blood juice oozing when squeezed.
 
Expert reminds
 
When purchasing pork, the public must pay attention to whether there is a blue inspection and quarantine chapter on pork and do not purchase pork of unknown origin.
 
Life habits are important
 
In the prevention of swine streptococcosis, it can be troublesome for people who have close contact with pigs because of the working relationship. The general public, as long as they do not contact sick pigs, do not eat more suspicious pork is much safer. In particular, bacteria are very sensitive to high temperatures. As long as the meat is cooked, the bacteria can be killed by high temperatures and will not cause infections.
 
In addition, we should also develop good living habits. For example, after handling raw pork, wash hands thoroughly with soap immediately, clean the countertops and containers that have been in contact with raw pork, and use knife and cutting board for raw and cooked foods. Separate use, uncooked pork must be stored in the refrigerator freezer, ready-to-eat food or cooked should be placed in a freezer to avoid cross-contamination; two different sets of chopsticks and utensils should be used to handle raw and cooked separately when eating hot pot The food and so on.
 
Expert advice
 
Consumers are advised not to buy bulk cooked foods in the near future, such as sausages, pork dumplings, pork stuffed buns, etc. Purchased cooked food should go to a regular shop to purchase vacuum packaging, a detailed factory address, and telephone cooked food, but also to see the production date.
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