Should I buy "red stamp" or "blue stamp" for pork? What is the difference?

In fact, there are several kinds of red and blue prints on raw pork. It is not accurate to say whether the red stamp is better or the blue stamp is better. Because of the same red seal, there are high-grade pork seals and refinery seals. The vegetable basket chapter is divided into the quarantine chapter stamped by the quarantine unit and the inspection chapter of finished meat products stamped by the designated slaughter enterprise. In addition, the chapter of destruction is also blue. Pork that meets the quarantine standards and has good quality is stamped with a ring seal with an aperture of 5.5 cm. In the middle of the ring seal, the words "Veterinary inspection" are horizontal. And stamped with the year, month and day seals and the types of livestock and poultry meat.

For quarantine assessment, immediate sale or application is not allowed. Only when industrial oily raw pork is trained, it must be stamped with the seal of industrial lubricants. Industrial lubricants seal is an oval with the word "industrial lubricants" engraved in the middle, which is 8 cm long and 3 cm wide. Then it means that there is a problem with pork in this life. Once there is a problem with raw pork, it is inconvenient not only for inspectors but also for butchers. After all, they will try their best to slaughter it, and it is indeed a pig with problems, which is uncomfortable for anyone. Therefore, in the case of buying pork, the blue chapter represents the boar and the red chapter represents the old sow. This is also a region. This kind of stamp is different from its area. It has a large related area.

Therefore, its stamps are different, and there are certain differences in raw pork stamps in different regions. However, both the red stamp and the blue stamp are meat products that meet Chinese testing standards, and we can use them with peace of mind. Secondly, there is no obvious difference between the red chapter and the blue chapter. Only some areas like to use the red chapter, and some areas like to use the blue chapter. In our country, there is no uniform tone for stamping the official seal. Stamping the red seal or the blue seal doesn't mean there is a big difference between them, so if it is stamped, you can rest assured that the red seal is as good as the blue seal!

If you pay attention to the inspection, you will find that some raw pork in the farmer's market is covered with a long barrel seal, which is the "quarantine" barrel seal stamped by the regulatory authorities after the raw pork reaches the standard, commonly known as barrel seal. This drum seal is basically printed in dark blue ink. The drum seal is located on the upper and lower sides of the raw pork back line, from the bottom to the shoulder and back. The specific contents of the official seal are the province and region to which the slaughterhouse belongs, the stamp number, the meat inspection, inspection and slaughter date.