In fact, it not only shows a decline in nutritional value, but may also have security concerns. The identification of watered pork can be done by observing colour, touch and post-cooking conditions。
Pork pouring is due to the fact that some illegal traders inject water into the meat by pumping or syringes after the slaughter of pigs in order to increase their weight and profit. The main problem with pyrotechnic meat is the lower quality of meat and the higher risk of bacteria breeding, thereby endangering the health of consumers. It is important to understand the characteristics of normal pork in order to identify its appearance and characteristics: healthy pork has light pink on its surface, has some glitter, is slightly sticky but not wet with its hands and is more flexible。
A few details can be noted when buying meat: normal pork surfaces are not wet, the surfaces are poignant at pressure and quick to bounce back, and the membranes are flat. In the case of watered meat, the surface may be smooth as waxes or even permeable outside the water beads, loosely and elasticly at pressure, and the water may also seep directly. It is usually very fresh, but it may be darker to open the interior, and a large amount of white foam is found in the frying or oscillating water, which is caused by the release of protein from the water, which is not normally the case for normal meat。
In the selection of pork, as much as possible, is purchased from a point of sale with a brand or product tracer, which is generally subject to rigorous quality testing. If it is found that the meat is too white, too red, or if the water is visible after cutting, it is advisable not to buy it. The pork that is bought can be boiled, often in the form of greasy and foamy soup. If there is a suspicion of buying watered meat, the certificate can be kept and the supervisory authority can report it. In the interest of health, more frozen pork can also be used as a substitute for fresh meat, which often has clear production standards and testing processes。
It is essential that meat be purchased in the formal commercial supermarket or market, while learning to determine whether it is healthy in terms of colour, smell and touch. If it is impossible to determine whether the meat is good or bad, the frequency of the purchase of fresh meat can be reduced and the selection of well-packaged and traceable meat can be made. Storage of raw meat on return home is also important and must be stored in cold storage to avoid secondary contamination resulting from inappropriate handling。
