As the old saying goes: from Nanjing to Beijing, what you buy is not what you sell! Lao Yu believes that the pursuit of profit in doing business is understandable, but if the quality of the things sold is poor, then there is a problem with conscience! Let’s all agree with this! Today, Lao Yu is sharing with you about how to identify “problem pork”, I hope it can help you!

Pork is a “regular customer” on the table, and it is also the most consumed meat in daily households! When choosing pork, many friends generally only pay attention to the fatness and thinness of pork, and then pay attention to the price. However, I am not very clear about the “4 types of pork problems” to be mentioned below. Therefore, if you buy pork, just like what Lao Yu said, just look at fatness and price, you might as well read the content below!

I. Light meat

Have friends who often buy vegetables found it? Going to buy meat now, the meat on many stalls is very red in color, making people look very fresh? Especially from a long distance, you can see the meat stall is illuminated red and bright by the light. In fact, as long as it is such a meat stall, everyone should pay attention!

Because, using the light color of the light to change the color of the meat is the so-called light meat. This kind of meat is generally stale pork that has lost its color. Makes the meat look fresh!

For this kind of problem meat, it is relatively easy to distinguish, as long as the meat is taken out of the light, (don’t think dirty hands) you will find that the original red and bright pork, immediately Turned into a ghastly look!

Tip: Many friends are embarrassed and feel that they do not trust the business. In fact, when the merchants installed red lighting, they had already had a crooked mind and were already thinking about fooling customers! So, how to choose to believe that you know what you have in mind!

Second, unstamped meat

Friends who often buy pork know that, There are generally two different stamps on pork. One is a long-shaped quarantine inspection stamp. This stamp is rolled from the neck of the pig to the buttocks of the pig, and the color is mainly blue. It is a round meat quality inspection and inspection seal; as long as the pork is covered with these two kinds of seals, it can be said that it has passed the quarantine inspection!

Some unscrupulous traders will sell some unstamped pork, saying that they are domestic pigs slaughtered by themselves! Remember not to believe it, the source of such pork is unclear, the quality of the meat cannot be tested, and even if it is cheap, you cannot buy it!

Third, washed meat

Many friends who buy pork will smell the pork for any peculiar smell. If there is a peculiar smell, it means that the pork has deteriorated and is not fresh! I believe many of my friends have done this! However, some butcher shop owners or supermarkets will wash the pork with peculiar smell, and put the washed pork in the refrigerator to refrigerate, when you pick it up and smell it, it will not smell!

However, this type of washed meat smells bad when you buy it home and cook it in a pan! How to distinguish washed meat, or the same sentence, don’t be afraid of dirty hands when buying meat, wear disposable gloves, pick it up directly, depending on the cut surface of the meat, if some of the lean meat is blue or gray, then it is washed meat! Generally, the boss will say that this is fresh meat, and it is placed outside and blown by the wind. If you believe him, you will fall into the “pit”!

Four. Sticky meat

Some pork is normal in color and has no peculiar smell, but it does not smell when touched by hand. You will find it sticky and a little sticky to your hands! Don’t buy this kind of meat! why? Because this kind of meat has been stored for at least half a day, and the second is caused by the improper preservation of the meat stall owner, which caused bacteria to breed on the surface of the meat!

General meat stall owners will say: This is caused by the meat being placed in a plastic bag, and the water “simmered” mixed with the fat of the pork! If you listen to the boss again, then you will fall into the “pit” again!

Pork is sticky and sticky for only one reason, that is, it has begun to spoil! Maybe the color hasn’t changed, but the bacteria must have grown a lot! Therefore, it is not recommended to buy it!

The above is what I will share with you today on how to identify “problem pork”, I hope it can help you! If you still know what problems you need to pay attention to when buying pork, or if there is a better way, please leave a message in the comment area to communicate! Finally, thank you all for watching, thank you all!