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, identifying safe meat. Safe meat comes from animals that have been slaughtered at a government-approved slaughterhouse, following strict pre-slaughter quarantine and post-mortem inspections to ensure the animals are healthy and 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, and when pressed, the indentation should quickly return to its original shape. It should also have a fresh, natural smell without any off-odors. Frozen meat should feel solid, and after thawing, it should maintain normal color, texture, and odor, without any strange smells. Second, recognizing poor quality meat. Poor quality can result from improper feeding or handling, leading to odors like spoiled water or medicine. Meat affected by spoilage may have an oily or sweetish smell, and in some cases, it may appear slimy or discolored. Male or female pork often has a redder color, more connective tissue, and higher toughness, making it harder to cook and less flavorful. Injected meat, which is often watered down, appears pale gray or light green, with a wet surface that loses moisture easily. When thawed, frozen pork may release large amounts of pale red liquid, indicating poor quality. Third, identifying 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 be red, with swollen or bleeding organs and fat. Parasitic meat, such as cysticercosis-infected meat, contains small, translucent cysts resembling rice grains or beans 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 odor of diseased meat can vary depending on how long the animal has been dead. By learning these signs, you can make better decisions when selecting meat, ensuring it's not only delicious but also safe to eat. Always check for freshness, proper appearance, and natural odors when purchasing meat, and avoid any that show signs of spoilage or disease. 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