Pork sellers never reveal this: How to choose delicious meat does not contain lean ingredients, does not pick up the disease

The color of the meat

Should choose the pieces of fresh pink meat, cuts with natural colors, bright, dry. Meat is not a strange color, it is not viscous on the outer membrane, it does not flow in the skin, there are no strange particles on the flesh.

Avoid buying pieces of meat that are slightly green or slightly dark, even black, not glossy, viscous outer film.

Fat layer of meat

Fresh, delicious meat must have a shiny layer of fat, a lean, firm, high elastic part, taking your fingers into the meat, leaving no indentation when removing your finger and not sticking. Fresh and clean meat requires no strange smell, rancid smell or antibiotic odor.

When shopping, she noted, pork uses lean substance with a thin layer of fat (less than 1 cm). The fat layer of normal pigs is 1.5 - 2 cm thick or at least 1-1.5cm.

Texture of meat pieces

When buying meat, pay attention to where the link between the lean and fat part is, if it is clearly separated, and there is a yellow fluid oozing out, it is certainly a lean meat. Pork meat produced by lean substance is usually unusually red and bright, shiny than normal, however, it is easy to turn into dark red reclining to black, when eating often feels dry, no fat taste of meat.

With pork containing lean substance, the part between lean and fat is clearly separated, often with yellow fluid oozing out.

Elasticity of meat pieces

Choose a delicious and clean piece of meat when you press your finger on the meat and then remove your finger, the meat returns to the same position. This meat has good elasticity.

In addition, when cooking, we see that pork has a characteristic delicious smell, does not produce much water, does not have antibiotic smell is clean meat.