1. Water injected meat: the meat surface is swollen, shiny and very wet. The connective tissue (reticular tissue) is vesicular. There are small water droplets oozing out of the fresh cut. If the skin of the incision is connected, a pool of blood will exude. For normal meat paste test, the paper is oily and flammable; Paste the paper on the injected meat. The paper is wet and not easy to burn.
2. Rice pork: This kind of meat contains cysticercosis, which is the larva of green worm. The most obvious feature of rice pork is that there are oval, milky white, translucent blisters in the lean meat, which are different in size. From the appearance, the meat seems to contain rice grains.
3. Deteriorated meat: there is a dry black dura or mucus on the surface, sticky to the hands, and sometimes even a moldy layer. The cut surface is dark and moist, slightly sticky, with weak elasticity and cloudy gravy. The fat is dark and lusterless, sometimes moldy, with the smell of lara oil. Tendons are slightly softened, lusterless, white or light gray. Slightly deteriorated meat must be treated at high temperature according to regulations before being edible, and severely deteriorated meat should be used for industrial use or destroyed.
4. Sick animal meat: It is usually slaughtered in a hurry, and the flesh is obviously incomplete bleeding. The muscle color is dark or dark red, the fat and connective tissue, the blood vessels in the chest and under the peritoneum are exposed, there is surplus blood inside, and dark red blood drops overflow under finger pressure; The adipose tissue is dyed light rose red. The knife edge of slaughtering diseased animal meat generally does not turn outward, and the tissues around the knife edge are slightly infected with blood, and the bone marrow is red. Lymph nodes are swollen and have dark red or other corresponding pathological changes.
5. Male pork: because male pigs contain testosterone and other hormones, male pork often gives off a fishy smell. The boundary between the skin and the subcutaneous fat is unclear. The subcutaneous fat is thin and the particles are thick. When the subcutaneous fat in the lower abdomen is cut, obvious network capillaries can be seen. The pores are thick and thin, and the skin is pale white or black. The muscles are developed, and the muscle fibers, especially the muscles of buttocks, shoulders and neck, are dark red and dull. Sometimes castrated testicular skin can be seen on both sides of the midline of the buttock.
6. Female pork: the skin tissue structure is loose, the hair is coarse and white, thick and hard, and the skin of the neck and lower abdomen is shrunk. If the slaughtering time is long, the skin will dry and shrink more significantly, and lose elasticity. The combination of skin and subcutaneous fat is not tight, and a thin layer of fat between them is pink, which is called red line. The outer membrane of fat is yellowish white. Because the subcutaneous fat is thin, it appears lean and often brick red. The nipples are large, long, smooth, and conical. There are mammary glands on both sides of the breast. When cut, gray white mammary glands can be seen deep into the fat layer, similar to honeycombs. The pores around the breast are large and rare. The ribs are generally flat and wide, and the periosteum is light yellow. The ribs of old sows are prominent, and the ribs of normal pigs are cyan red.
