According to Bui Dac Sang General Medicine, Hanoi Oriental Medicine Association, to avoid harmful health, housewives need to be cautious when buying pork.Clean pork is simply a meat that does not raise the gravity, no drug residues and chemicals, no parasites and germs.
In case the housewife does not have the address to buy clean pork, forced to buy at the toad market, she has to pocket some tips to identify clean meat below.
Clean pork often has thick packaging, thick fat.(Artwork)
Identify pork to eat weights, lean substances
To distinguish two types of clean pork and super lean pork because chemicals can rely on sensory and feel when processing.
| | Pork | Super lean pork due to chemicals |
| Taste | Fresh pork, natural smell. | While alive, super lean pork due to chemicals will smell more fishy than clean pork. |
| Fat | The fat is usually 1.5 - 2cm thick with white, white, crispy and not sick. | Super lean pigs due to chemicals often have a thin layer of fat less than 1cm and loose, lean sticking to the skin. |
| Incarnadine | Clean pork is bright pink, dry, glossy, fat surface | Meat is usually unusually dark red, mucous meat surface.Skin surface may appear red spots. |
| Meat mass | The mass of meat is solid, high elasticity when pressed down, fiber. | The mass of meat is loose, dry, hard and less elastic, feeling like water stasis inside, lean floating into tumors, when the Thai can have yellow fluid flowing out. |
| When processing | After boiling, there is a transparent broth, the fragrance and the fat layer appears on the surface of a large form. | Music broth, unsatisfactory smell and fat on the surface split, absorbing without fat. |
Identify preservatives
Because of the small profit in the immediate future, many suppliers turn meat from rancid into fresh to sell to consumers.They marinate, marinated, salt or some other chemicals that consumers' senses are difficult to identify.
When marinating these substances, the meat will be bright red but no longer naturally adhesive, hunting, hard, and elastic.
In addition, when cut deep inside, the meat is quite mushy, fluid, slightly dark color, smell.This type of meat when washing will turn pale and have a very uncomfortable fishy smell, yellow fat.When cooking, rancid gravy will opaque, smell, surface fat will split into small circles instead of big scum like fresh meat.
Identify parasitic meat
The most common is pig contaminated with helminths.Consumers need to observe carefully before buying, especially the meat areas with tendoned meat such as shoulders, corn meat, and defense meat.If you see seeds like glutinous rice (tapeworm larvae are concentrated in each wrap), you should not buy.
When slicing meat, it can be cut in the vertical grain, if the small white wrap is interspersed between the meat fibers, the muscles need to be removed immediately, do not continue processing because this food is infected with cocoons.
To choose to buy quality pork, you should consider from the meat supply chain.The purchase of meat at food stores or supermarkets, where a full and reliable supply system will ensure safer than buying at markets or street vendors.If it is impossible to determine the source, boiled through the meat with boiling water before use.
Non -quality meat consumption causes negative impacts on health, including food poisoning and the risk of diseases caused by tapeworm larvae, causing harm to the liver and kidneys, gradually accumulating increasing.The risk of developing serious diseases.