The inspection of pork is very strict. Stamping pork is also an important basis for detecting pork. Only pork that has passed the national food safety inspection can be sold with a seal. The red circular seal is a meat quality inspection seal stamped by the designated slaughter enterprise to test whether the pork is qualified or not. The blue seal is a rolling quarantine seal stamped by the animal quarantine station to test whether this kind of pork is safe to eat. Therefore, as long as it is covered with a round seal or a roller seal, no matter which color is safe and harmless, it is qualified pork.
However, if you see X-shaped stamps, don't buy them. This is problematic pork and cannot be used for sale and consumption. Pork with oval seal indicates that it is used to refine industrial oil, so this kind of pork can't be bought either.
Method of selecting pork
1, look at the pork.
Fresh and healthy pork, the color of lean meat is bright red, the color is red or pink, if it is dark red, it is inferior; The fat part is white or milky white with a hard texture. Pork should be shiny, with no liquid flowing out and no spots on the surface of the meat.
2. Smell the smell of pork
Smell the pork near your nose. Good pork tastes fresh and fishy. Don't buy it once there are other odors or odors, which may be inferior or deteriorated pork.
3. Touch the pork with your fingers
Press the pork with your fingers, and the pork should be elastic. With a hard press, the pork can quickly return to its original state. If it collapses, the meat quality will be worse. Then touch the surface of the pork with your hands. The surface is slightly dry or wet and does not stick to hands. When your hands are sticky, it is not fresh pork. ?