How to identify reassuring meat, inferior meat and diseased meat

Introduction: This paper introduces a method to identify reassuring meat, inferior meat and diseased meat I rest assured Reassuring meat refers to the healthy and disease-free livestock and poultry meat slaughtered by designated slaughterhouses (yards) determined by the local government and inspected before and after slaughter Fresh pork skin is milky white, fat white and shiny The muscle is even red, slightly dry or wet on the surface, but not sticky, with good elasticity The pressure depression of fingers is restored immediately, with the inherent fresh and fragrant taste of pork The normal frozen meat is firm, and the color, smell and water content of the muscle after thawing are normal without peculiar smell 2 Inferior meat The inferior meat caused by feed has the smell of waste water or medicine; the pathological one has the smell of grease, fecal odor, corruption, strange sweet, etc The muscle of the male and female pork is red, the connective tissue is much, the toughness is big, it is not easy to boil or fry, the taste is bad The water injected meat is gray white or light gray, light green, the surface of the meat is leached with water, and the surface of the meat touched by fingers is not sticky After thawing, a lot of light red blood flowed out 3 Diseased meat Diseased meat includes infectious diseases, common diseases and parasitic diseases The skin of carcass infected by infectious diseases has different shapes of rash and spots, which are red, light white and gray white Muscle dark red, fat with blood, organs have different swelling, bleeding points, etc Parasitosis meat, such as cysticercosis meat, has translucent vesicles from big rice to bean size in muscle, viscera and even fat, and there are sections in the size of milk white rice Dead pork, the skin congestion of the carcass is purplish red, the fat is gray red, and the blood vessels have black clots.