How to tell the freshness of raw meat

There are three criteria for judging whether pork is fresh-fresh in color, fragrant in smell and non-sticky to the touch:

The skin is white, the meat is hard and shiny.

The lean meat of fresh pork is even reddish or bright red, and the section is marble-like. The fat part is white and shiny, hard and thick. The color of stale pork is often crimson or purplish red, and the fat loses its luster, showing grayish yellow or even turning green.

Delicious and tasteless.

Fresh pork has an inherent delicacy. However, stale pork usually tastes slightly ammonia or sour. Frozen pork, after thawing, has normal muscle color, smell and moisture content, and no peculiar smell; The fat of expired frozen meat is dark yellow, the muscles are dry and black, and there are air-dried oxidation spots on the surface. If you smell it nearby, it will have a faint taste, and the taste will be stronger after thawing.

The surface is non-sticky and elastic.

Touching the surface of fresh pork, it feels slightly dry or wet, but it does not stick to hands, with good elasticity, and it can recover immediately after being pressed by fingers, with a firm feeling. Raw meat is stored for a long time in summer, and its quality is easy to change. When you touch stale meat, you will feel that the surface is dry or sticky and the new cut surface is wet. The depression after finger pressing cannot be recovered immediately, and the elasticity is poor.