What is the white stripe of a pig?

Question 1: The pork sold in the supermarket is called "pig white strip". What does this mean? Pig white strip is the name of a part of pork, which has the same properties as lean meat, streaky pork and hindquarters. Pig white stripes refer to the boned pork with head, feet, tail and viscera removed after slaughter.

Question 2: What is the definition of pork with white stripes? White-striped pork refers to pork without any other processing after only the internal organs, head and feet are removed.

Question 3: What is pork with white stripes? The so-called white-striped pork is a pig slaughtered in a slaughterhouse in Xiao Dan or a slaughterhouse without a business license. The person in charge of the slaughterhouse did not report to the relevant state departments for personal benefit to avoid taxation and inspection. A large number of white meat entering the market will affect the relevant state taxes, cause damage to the health of the broad masses of people, and seriously infringe on the fundamental interests of the broad masses of people!

Question 4: How to judge the quality of first-grade, second-grade and third-grade striped pork is very different. Pork should be graded and used separately. Pork can be classified according to the muscle development and fat content of carcass.

According to the tissue structure, edible value and processing purpose of muscles in different parts of the carcass, there are three grades: thickness and grading. The carcass of a pig can be cut into six parts: front leg meat, big steak meat, square meat, breast meat, hind leg meat and hooves. The processing of sliced meat mainly includes precooling, three-stage sawing, cutting and trimming small pieces, rapid cooling, packaging and freezing.

First-class pigs: the weight is 60-65 kg, the hump thickness above the fifth and sixth ribs is ≤2 cm, the hind legs are full of muscles, the hips are obviously arched, and the body surface is not damaged;

Second-class pig: weighing 70-75 kg, hump thickness above the fifth and sixth ribs is less than 3 cm, hind leg muscles are full, and the body surface is not damaged;

Third-grade pig: The weight is above 75 kg, the fifth, sixth and sixth ridges above the ribs are more than 3 cm thick, and the muscles of the hind legs are loose and thin, with fat or lean meat.

Question 5: How much does the pigskin weigh? Under normal circumstances, the pig's white stripes should be about 160-230 kg, which is related to pig breeds and feeding methods. Slaughtered pigs are generally 6.5-7 times the weight of pigs, and white stripes account for 2-4 layers of clean pigs. When you choose your own pig, please ask the owner and butcher again.

Question 6: What are white pigs, white chickens and white sheep? Usually, pork and other meat products must be tested by the food department before entering the market to face customers, and qualified meat products are stamped with blue seals. Untested pork has no blue print. This kind of pork is called white pig. Don't lean down if it's not safe. That's what the chicken in the back calls.

Question 7: What is the loss of pigs from pig to pig? Take sanyuan pig as an example:

Generally, the meat yield of white strips is about 72.5-74.5 (excluding viscera, head, hoof, tail and suet).

The cost price of IOUs is the value of pigs minus the value of by-products minus the weight of IOUs.

Theoretically, the price of white bars is higher than that of pigs 1.5 yuan/kg, which is the cost price!

Question 8: What does it mean to import pork with white stripes? The whole piece of pork is called white stripes, and import refers to the whole piece of imported pork (slaughtered).

Question 9: How to choose the score of 10 for white pigs?