Introduce a method to identify safe meat, poor meat and diseased meat. First, rest assured that meat. Reliable meat refers to slaughtered animals at a designated slaughterhouse (site) determined by the local government, and after pre-slaughter quarantine, post-mortem inspection of healthy and disease-free livestock and poultry meat. The skin of fresh pork is milky white, and its fat is white and shiny. The muscles are uniformly red, and the surface is slightly dry or slightly wet, but it is not sticky and has good elasticity. The acupressure depression immediately recovers and it has the inherent fresh and fragrant smell of pork. The normal frozen meat showed a solid feeling, and the muscle color, odor, and moisture content after thawing were normal and no peculiar smell. Second, poor quality meat. The bad meat caused by feed has odor such as waste water or medicine; pathology is caused by the smell of oil, odor, spoilage, and strange sweetness. Male and female male and female pork muscles are red, have many connective tissues, and have high toughness, and are not easy to boil or fry and have poor taste. The injected meat is grayish or light gray, light green, and the surface of the meat is leached out of water. The fingers are not sticky to the surface of the meat. After the frozen pork thawed, a large amount of pale red blood and water flowed out. Third, disease meat. Diseased meat includes infectious diseases, common diseases and parasitic diseases. Infectious diseases Carcass skin has different shapes of rashes, spots, red, pale white, and gray. Muscular red, fat and blood, organs have different swelling, bleeding and so on. Parasitic meat, such as cysticercosis meat, in the muscles, organs and even fats have rice grains to bean size translucent vesicles, there are milky white grain size in the first section, dead pork, carcass skin congestion was purple red, fat gray, Blood vessels have black clots, and the odors are different depending on the length of time of death.
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