Signs of diseased pork

Pork is one of the main foods in Vietnamese family meals. This type of meat can be prepared in many dishes and can be eaten quite often.

Pork is rich in nutrients, can provide all the nutrients the body needs:

High quality protein, containing almost all essential amino acids for life activities

Essential vitamins and minerals such as phosphorus, potassium, niacin, vitamin B6, vitamin B12, zinc...

Glycine and collagen: Pig skin contains a significant amount of glycine, which helps the body synthesize more collagen. Collagen is a very important substance for healthy hair, skin and joints.

Selenium - an important substance that helps the human thyroid gland function effectively

However, diseased pork is very toxic and can be dangerous to human health. Therefore, you need to know the signs of diseased pork to avoid buying the wrong one.

Signs of diseased pork

Carefully examining the meat when buying will help you avoid buying meat from pigs infected with tapeworms or cholera, blue ear disease...

Pigs infected with tapeworms: The simplest way to detect pork with tapeworms is to cut along the grain and observe the surface of the meat. If you see white spots as big as a pinhead or the meat fibers are thread-shaped or oval-shaped, it is a sign that the pig is infected with tapeworms. These spots often appear in areas of meat with fat tendons such as shoulder meat, thigh meat, head meat, etc.

Pigs with hepatitis: The meat is yellow.

Pigs infected with African swine fever: Pig skin and ears have small hemorrhagic spots. Pig ears are purple-blue. All internal organs are hemorrhagic. In addition, signs of African swine fever pork are pieces of meat with strange colors such as brown, dark red, purple or gray, light blue.

Signs of dirty pork

When washing, if the pork turns from pink to pale and has a fishy smell, it means the spoiled or diseased meat has been soaked in chemicals to cover up the eyes.

Touch the meat, if it feels hard, has no elasticity when pressed, is not soft... then it is very likely that the meat has been marinated with urea or contains borax.

A piece of meat that is gray or brown in color, with the skin and skin oozing light green fluid, is spoiled meat. If the meat is dark brown or bloody, the fat is peach-colored, and the cut surface of the meat has dark red fluid, it is a sick pig. The most important criterion to know if the meat is fresh or delicious is the smoothness of the surface; a good piece of meat must be light pink in color, soft, and smooth.

Meat with a very thin layer of fat and loose connections between the meat fibers may be pork that has been given growth hormones.

If the meat does not look fresh and feels sticky to the touch, it means it is spoiled. At this time, there are a large number of microorganisms in the meat, and the metabolites they produce will make the epidermis become sticky and wet.

Pork that is in the process of microbial transformation or decomposition will have a foul smell, no longer having the characteristic aroma of raw meat. When the meat has a strange smell, it is definitely spoiled, possibly dead pork.

When meat is left for a long time, protein and fat gradually decompose, the meat fiber structure is broken down and loses elasticity. If water is injected, the elasticity of the meat will also be very low.

Above are some signs of diseased pork and dirty pork that consumers need to pay attention to when buying.

According to VTC