The Spring Festival is approaching, and it is time for every household to hoard New Year goods, and pork has become an indispensable thing for every family. For many people, the recent continuous decline in hog prices should be considered good news.
According to CCTV Finance, the price of live pigs in many places has continued to fall after New Year's Day, and even some places have fallen below 8 yuan per catty.
In the past year, hog prices have continued to fluctuate. In September this year, the pig price was about 11 yuan per kilogram; by October, the price began to rebound again, and by November, the pig price reached 18 yuan per kilogram. This time the decline in the price of live pigs should be the last decline a year ago, which is undoubtedly a good opportunity for countless families preparing for the New Year.
Although pork is good, but some pork I advise you better not to eat, too many bacteria also cause disease!
Why should pork be stamped? What is the difference between a Blue Chapter and a Red Chapter?
According to the relevant regulations, pigs must pass quarantine when slaughtering, and then pork needs to undergo quality inspection. Those pork that have passed the inspection need to be stamped with the "Meat Quality Inspection Pass Seal or attached with the Meat Quality Inspection Pass Mark".
In other words, the pork with the stamp on the body is all pork that has undergone formal quarantine inspection.
From the principle point of view, pork that has undergone formal quarantine will be stamped with a blue-green seal. However, in some places, because there are differences in customs and customs, the color of the seal will also be different. All in all, whether blue, green or red or purple, it is a qualified pork.
One might wonder why some seals are round and some are square.
In fact, pork that has undergone quarantine inspection by professional departments will be stamped after leaving the factory, the most typical is round, which covers information such as slaughtering time and name of slaughterhouse.
However, there is no uniform specification for this seal shape, but because the drum type and needle punch seal are more convenient and practical, there will be differences in the shape of the seal in each place.
Why doesn't pork have the aroma of childhood now?
Many people may also find that no matter how the current pork is burned, it does not have the pork aroma of childhood, why is this?
The reason is very simple, that is, most of the pork we eat now is "foreign pigs", and when we were young, we ate "native pigs".
The most intuitive difference between earth pigs and foreign pigs is the appearance, and the hair of earth pigs is generally black, so it is also called black pigs. Foreign pigs are different, basically white hair.
In the 1990s, about 90% of the pork on the market was native pork. By 2007, that percentage had dropped to 2 percent. Why is that?
First, Chinese like to eat pork too much, and we can see from the chart below that China's pork consumption is increasing year by year.
In contrast to the growing consumption of pork, the growth rate of native pigs is visible. The growth rate of soil pigs is very slow, and they cannot keep up with this consumption, and the occupancy of soil pigs naturally declines. More importantly, the growth rate of native pigs is very slow, on the one hand, the cost is relatively high for pig farmers, which is not cost-effective.
On the other hand, if every pig farmer raises native pigs, then pork will definitely not be enough to eat!
Second, the native pork is too fat. In the past, the economic conditions were limited, and the fatter pork was delicious. But now it is different, most people do not like to eat fat meat, the earth pig is naturally not so popular, but those leaner foreign pork is more popular!
Washing pork this way will only get dirtier and dirtier!
When cleaning pork, many people like to put pork under the tap to clean, but they do not know that this will cause water to splash around, thus splashing bacteria and viruses parasitic on the surface of the pork, such as boards and tableware.
The most correct way is to put the pork in a basin specially used to wash the meat, and then add the right amount of water to gently scrub it.
It's dangerous to thaw pork like this!
Many people have the habit of buying several pounds of pork at a time, putting it in the refrigerator to refrigerate it when they can't eat it, and then taking it out to thaw it the next time they eat it.
If I'm not mistaken, many people defrost pork by taking the pork out and putting it at room temperature to thaw, or even adding hot water to thaw. If you do the same, then I advise you not to thaw the pork like this next time!
If it is placed in cold water to thaw, it generally takes at least an hour, and this period can easily lead to the proliferation of microorganisms. The same is true for thawing at room temperature. At the same time, it can also lead to accelerated loss of soluble proteins and amino acids.
What about soaking in hot water to thaw? Wouldn't it be better?
It is true that it can inhibit the growth of microorganisms, but it is not 100% safe. More importantly, the loss of pork protein after hot water soaking will be faster, nutrients will be lost more quickly, and the taste will be worse.
Therefore, it is best to thaw the pork in the refrigerator. Because the cold room is different from the freezer, the temperature of the cold room is relatively high, which can thaw the pork without accelerating the reproduction of microorganisms. The temperature of the refrigerator is generally between 3-5 ° C, the temperature is not very high, so to thaw the pork, it is best to put the pork into the refrigerator 12 hours in advance.
Don't eat this pork!
The surface is not glossy
We tend to judge the freshness of pork by the gloss of the surface of the pork, so if the surface is not glossy, or even dark red, it means that the pork is not very fresh. Fresh pork generally has a reddish surface and a certain luster.
It smells foul
When buying pork, it is best to smell it, fresh pork has no peculiar smell, and there is no smell, but a faint smell of grease.
It feels slimy to the touch
Fresh pork is greasy and moist to the touch, but it definitely doesn't feel sticky to the touch. Spoiled pork tends to breed a lot of microorganisms, and microorganisms will also appear sticky on the surface of pork after breeding.
Eat these parts of the pig with caution!
Pig neck
Some people say that pigs have lymph on their necks and cannot eat them, is this true?
This concern does have some truth, because once there are diseased lymph nodes on the pig's neck, once people eat it, it does have a certain impact on health.
However, as long as it is pork that has passed the inspection and quarantine, the diseased lymph nodes and thyroid gland will be cut off, and there will be no impact at all. What should really be worried about is pork that comes from an unknown source or is slaughtered in a small workshop.
liver
As the main detoxification organ of animals, the liver of animals does have certain heavy metals or harmful substances. However, it should be noted that such substances are basically very few, and there is no risk in eating a small amount. Do not eat pork liver for a long time, be sure to wash the pork liver before cooking, and cook it thoroughly.
Pig intestine
The large intestine, as a place to store feces, does contain a certain amount of bacteria and parasites. However, after the large intestine is thoroughly washed and thoroughly cooked, germs and the like basically do not affect health.