Pork is the most important meat food in our lives, accounting for more than 80% of the total meat consumption. The following methods can help you identify the quality of pork and allow you to eat fresh and safe meat. "Four-seeing": First, check whether the sold pork is stamped with the meat food quarantine seal of the animal husbandry department. The second is to look at the pig skin. There are no spots on the skin of healthy pork; purple bleeding spots often appear on epidermis of dead pigs, even with dark red diffuse bleeding, and some appear red or yellow bumps; the third is to look at fat. The fat of healthy pork is white or milky white; the fat of dead pork is abnormal color such as red, yellow or green; the fourth is to look at muscles. The lean meat of healthy pigs is generally red or reddish, with bright luster, and little liquid is flowing out; the muscle sections are pale in color and flow out of a lot of watery liquid is the water injection meat; the dead pork color is red and purple, dull, when squeezed Dark red blood seeps out. "A touch": feel elastic. Healthy pork is elastic; dead pork is inelastic. "A smell": smell the smell. Healthy pork has no odor; dead pork has bloody smell, rancid smell and other odors. "A check": Check lymph. Lymph nodes of dead and dead pork are swollen and abnormal in color; the size of qualified pork lymph nodes is normal.
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