Learn how to distinguish between safe meat, poor quality meat, and diseased meat. This knowledge is essential for ensuring food safety and making informed choices when purchasing meat. First, identify safe meat. Safe meat comes from animals slaughtered at government-approved slaughterhouses that follow strict hygiene and inspection protocols. Before and after slaughter, the animals undergo quarantine and post-mortem inspections to ensure they are free from disease. Fresh pork should have a milky white skin, with white and shiny fat. The muscle tissue should be uniformly red, with a slightly dry or moist surface that isn't sticky. It should feel elastic—when pressed, the indentation should quickly return to its original shape. It should also have a fresh, natural smell without any foul odors. Frozen meat should feel solid, and after thawing, it should maintain normal color, odor, and moisture levels without any strange smells. Second, recognize poor quality meat. Poor quality can result from improper feeding or handling. It may have an unpleasant odor, such as a chemical or rotten smell. Meat affected by spoilage might have a sour or sweetish smell. Male or female pork, especially from older animals, tends to be tougher due to higher connective tissue content, making it less tender and harder to cook. Injected meat often appears pale gray or light green, with water leaching out of the surface. When touched, it feels dry and lacks stickiness. After thawing, frozen pork may release large amounts of pale red liquid, indicating poor quality and possible contamination. Third, detect diseased meat. Diseased meat can come from animals suffering from infectious diseases, common illnesses, or parasitic infections. In cases of infectious diseases, the carcass may show rashes, spots, or discoloration on the skin—ranging from red to pale white or gray. The muscles may appear redder than normal, while fat and internal organs could be swollen, bleeding, or discolored. For example, in cysticercosis (a parasitic infection), small, translucent sacs resembling grains of rice can be found in the muscles, organs, or fat. In dead pork, the skin may appear purple-red, the fat gray, and blood vessels may contain black clots. The smell of the meat can vary depending on how long the animal has been dead, often becoming more pungent over time. By understanding these characteristics, you can better assess the quality and safety of the meat you purchase, helping to protect your health and avoid foodborne illnesses. Basic inorganic chemicals, compound, materials Basic Inorganic Chemicals,Ammonia Water Solution,Ammonium Hydroxide Solution,Ammonium Hydroxide Wuxi Yangshan Biochemical Co.,Ltd. , https://www.yangshanchem.com