Get to know delicious fresh pork

Choosing clean pork must be viewed from the supply chain, while fresh meat is based on 4 factors: color, taste, elasticity, texture.

Clean pork must meet 3 physical, chemical and biological standards. Physically, no other items other than the meat should be included in the meat, for example, it is possible that a broken piece of needle is still inserted into the meat due to an animal being injected while alive. Chemically, meat must not contain drug residues, or chemicals that animals eat. Biologically, fresh meat is free of parasites and germs.

Professor Nguyen Duy Thinh - Institute of Biotechnology and Food - Hanoi University of Science and Technology, said that to know if pork is really clean or not, it must be considered from the meat supply chain. "If the supply chain is tightly organized at all stages, there will be clean pork, but if the supply chain is junk, for example, taking pork from a dying pig, then selling it ... it does not distinguish ... okay, "he said. "Therefore, when looking at pork at the stalls, buyers can only identify whether it is fresh or not, and the clean nature is difficult to know."

According to the professor, the piece of fresh pork will be light red or bright pink, when cut, the piece of meat will see a bright pink, soft, light colored pork fat. In contrast, rancid pork has a pale color. When touching the piece of meat will see viscous, the pulp is peeling off the wall of the tube, dark colors or browning. Pork fed with lean substance will be darker than regular pork, meat with red spots appear on the skin.

Besides the color, it is necessary to recognize the smell of the meat to choose the freshest. Fresh meat will have a characteristic smell. If there is an unpleasant and fishy odor, it shows that the piece of meat is not fresh, even rancid or lean pork.

One of the important signs to know when buying pork is elasticity. Use your fingers to press on the meat, then let go to check, the meat is elastic fast and has a pinkish color, which indicates fresh meat. In the case of loose fibers and thick skin, it is a sow. As for the fiber and the fat layer is sick pigs. If you touch the surface of the pork with lean substance will see the meat has no elasticity due to water retention inside. When sliced ​​meat into pieces, the meat is tender, unable to stand, and oozing water. Fresh and safe pork will be firm, when there is no water oozing

In terms of texture, the type of pork has a thin layer of fat, which does not adhere to the skin and meat (the link between lean and visibly separate fat), less than one centimeter thick, it is possible that the pig is fed with lean substance. . Meanwhile, clean pork usually has a thick layer of skin, about 1.5 - 2 cm thick fat and lean meat stick together. If the fat layer and dermis are thicker, it means that the pigs are perennial and not gain weight.

According to the professor, the most common infection is helminthic pigs. Consumers need to observe carefully before buying, especially the areas with fatty tendons such as shoulder meat, corn, prime meat ... if you see the grains like glutinous rice seeds (tapeworm larvae concentrated into each wrap), Should not buy. When slicing meat, you can cut meat along the longitudinal fiber, if you see the small white wrap between the fibers, the muscle should be removed immediately, should not continue processing because this food has been contaminated with cocoon.

For rancid pork, vendors often marinate borax, salt salt ... to deceive the sense that consumers are still fresh meat. Therefore, when buying meat, consumers should note that the meat is impregnated with borax very fresh, holding hard but dry, grain of hunting meat, not sticky. When cut deep inside, the meat is quite mushy, flowing, smells, has little elasticity

Professor Thinh recommends that meat should be purchased at reputable and guaranteed establishments. At present, supermarkets are considered safer places to supply than street vendors or markets. In case of unknown origin of meat, you need to buy it through boiling water when purchased. If you see any abnormal symptoms such as when cutting meat, fibers, muscles, if covered with small white, must be removed immediately because it is picky ...