When buying pork, you can judge the quality of meat according to its color, appearance and smell.
High-quality pork with white and hard fat and unique flavor. There is often a slightly dry film on the outside of the meat, which is relatively dense and elastic, and the depression will recover immediately after finger pressing.
The color of inferior fresh meat is darker than that of fresh meat, lacking luster, and the fat is grayish white; The surface is sticky, slightly rancid and musty; The meat is soft and elastic, and the depression can not be recovered in time after soft pressing; After the meat is cut, the surface is wet and turbid gravy will seep out.
Deteriorated meat is sticky, dry and grayish brown; The meat is soft and inelastic, and the depression cannot be recovered after finger pressing, leaving obvious marks.