Just take a walk in the supermarket and you will find that the variety of meat products is really varied. You don't have to do it yourself, you can eat delicious meat products. Among them, cured bacon is a kind of consumer favorite, such as people common ham, salted duck, sausage and so on. Experts remind you that you still need to pay more attention to whether you buy or eat.
Most of the various cured meat products in the supermarket are packaged and bulk products are also available. In general, consumers should identify both appearance and odor.
Bacon (Sausage) (1) Color identification Bacon of good quality is bright, muscles are bright red or dark red, fat is transparent or milky white; body is dry, strong, full of elasticity, there is no obvious dent after finger pressure. The bad-tempered bacon has a dull, dull, yellowish color. The surface has mildew and mildew. After the wiping, there are still traces of the mold. The flesh is soft, inelastic and has mucus. (2) Odor Identification Fresh bacon has an inherent aroma, while inferior products have a pronounced rancid or other odor.
Bacon looks at the appearance. Good quality bacon pork skin is hard, pale, with no mildew and mucus, fat white or reddish, hard, smooth muscle cut surface, shiny, tight structure and strong, bright red or rose-red and uniform without spots, No insects. The spoiled pork meat skin is sticky, soft, and uneven in color. The fat is grayish or yellow in color and looks like tofu. The muscle section is dark red or grayish green. The second is the smell. Premium bacon has the inherent smell of bacon. Metamorphic bacon fat has mild acid rancidity, a slight sour taste around the bone, and a more serious hazel taste and rancid odor.
The meat of ham-quality ham is rose-red, and its fat is white, light yellow or reddish. It has a shiny and firm texture. If it is eaten directly, it is best to buy pure meat ham; as a soup, you can buy ham large claws or hooves. When buying a whole ham, first look at whether or not there is a ham in the ham.
The ham muscles of the poor ham are colored in sauce and have various spots. Fat cuts are yellow or tan and dull. The state of the organization is loose and soft and even sticky.
Also, don’t forget to smell the ham’s scent.
The purchase of other meat products in addition to cured meat, there are also some meat products also welcomed by consumers, such as barbecue meat, pork roast meat, etc., the identification of such meat products and cured meat is similar.
Marinated meat quality sauce brine meat color fresh, slightly red sauce with a shiny, fleshy cut section neat and smooth structure is strong, flexible, shiny. It has the flavor of halo and no smell.
The barbecued meat has a smooth and shiny surface. The muscles are bright and red, and the fat is pale milky white (duck and geese are pale yellow). Muscles are closely cut, no blood in pressure, and fat is slippery and brittle. With a unique barbecue flavor, no smell.
The roast pork is shiny, muscular and tight, fresh in color, red in sauce, and pure in meat.

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