问：
您好，请问我们如何能获得良好的猪肉？
答：
到农村买{zh0}的！ ！ ！
答：
3。怎样判断肉的新鲜不新鲜？
答：新鲜肉：白色脂肪，肌肉有光泽，红色均匀，看来有点干燥或略微潮湿，对抑郁症与你的手指按下瘦肉可以成为很好的弹性立即恢复，而且是新鲜猪肉特有的香味。
不新鲜肉：脂肪，低光泽，肌肉颜色召腌嗯外部干燥或一些粘手，一个新的方面和潮湿，am不能恢复经济大萧条后，立即性，灵活性差，略有氨味或酸味。
4。如何识别Zhushuizhurou？
答：为包含多余的水，肌肉弱化或浅灰色的颜色是红，有黄色，变得肿大，用手将小滴Zhushuizhurou。冻猪肉卷注射透过塑料薄膜，可以看到一个白色的半透明的冰和红色的血冰。
5。如何识别病猪肉？
答：是的猪数十种动物传染病，它不能吃死肉。在市场，以确定如何疾病的猪肉呢？定期定点屠宰的猪肉有严格的检疫传染病将不会列出的违法Situlanzai疾病谁卖猪肉的数量。因此，消费者购买猪肉，首先是看到的，是不正常的指定屠宰场屠宰的猪肉，由猪肉的感官鉴别之后。下面是猪囊虫病，猪瘟，猪丹毒三种猪肉疾病的共同特征。
猪囊虫病肉：猪肉，俗称水痘知名的肉眼可以看到有一米的小粮食猪肉豆大的范围（种植不同）痘粒。在囊液有一个白色的头节，就像石榴籽。
肉类猪瘟病：全身皮肤，包括头和四肢皮肤上，显示大国和小出血点，肌肉也有出血小点，全身淋巴结（俗称“肉枣”）的辐射1暗红色，浅肾性贫血，有出血点。肉类
猪丹毒病：皮疹块类型在颈部，背部，胸部和腹部，甚至四肢皮肤上，可以看到方形，菱形，圆形及非塑料，突出了红色皮疹。失血，也可看作是紫色的猪皮肤和身体。严重的猪丹毒病肉，全身脂肪灰红或呈灰黄色，肌肉Chenganhongse。
6。如何识别母猪肉？
答：母猪一般胴体较大，皮肤粗糙肉，肌肉纤维粗，大颗粒截面。母猪更厚的皮肤，皮下脂肪少瘦肉多。箭硬而脆的骨头，肌肉发达的腹部结缔组织多切割韧性大，俗称“滚刀肉称为乳房。”
7。如何识别肉类含盐酸？
答：鉴别猪肉是否含有“盐酸克仑特罗”的最简单方法是：（1），看是否猪肉脂肪（猪油），如果猪肉是瘦肉或只有少量皮下脂肪，然后在猪肉存在含有“盐酸克仑特罗”，以及（2）饲料过“盐酸克仑特罗”在红肉，纤维特殊的外观相对宽松，当少量“汗水”渗出肉面，而一般的瘦肉健康是淡红色的肉，弹性好，没有肉，“出汗”的现象;（3）在购买时一定要看看究竟猪肉，卫生和检疫证书。
4“如何识别的长处和弱点
新鲜猪肉：白色脂肪，肌肉有光泽，红色均匀，看来有点干燥或略微潮湿，对抑郁症与你的手指按下瘦肉可以成为良好的弹性立即恢复。
减少肉类：脂肪，低光泽，肌肉颜色召吖嗯外部干燥或一些粘手，一个新的方面潮湿，am院萧条后立即恢复了灵活性差，稍有氨味或酸味。
恶化的肉：脂肪，失去光泽，甚至部分蜡黄绿色，肌肉暗红色，湿润方面，弹性几乎消失，有腐败气味棚。冬天气温低，显示无异味，燃烧加热烘烤，气味会散发出腐败。
母猪肉：此粗肉，肌肉纤维粗，跨大颗粒部分。母猪更厚的皮肤，皮下脂肪少的瘦肉和骨硬而脆，乳腺发达，腹部肌肉结缔组织多的韧性切削大，俗称“滚刀肉”之称。
注射肉：肌肉颜色消退，或呈红色灰色轻，一些黄色，显线膨胀，从潮湿的观点方面的问题。肉水的情况在潮湿的销售有一个严重的水冻猪肉注射量，有灰白色半透明的红血冰。可剖开，风已经打破了坚冰，Bingzha外溢，解冻会有渗出的血水很多。便宜冻肉卷，大部分是从事肉分开签名，经常与病理废物，购买，谨防混合。
死猪肉：全身是紫色瘀血，脂肪，灰分红，沉闷中充满了红色的血管肌肉黑红色血液凝固，减少后腿内大血管，可以出来的暗红色血栓，剥离开板油，我们可以看到黑色的腹腔mxxg网紫色，减少肾肾囊肿巴楚，你可以看到本地绿色，闻腐败的味道。
猪囊虫病肉：猪肉在猪囊尾蚴病寄生虫内，显示泡一样，肉眼，由大米，豌豆大的水泡，其中有一个白色的头节石榴种子一样，不等，大型商品粮囊虫病样本也发现，在心脏，这种肉食，会使人得到绦虫病。
猪瘟病肉：猪全身皮肤，包括大大小小的四肢同时在头部皮肤明亮的红色出血点，肌肉，脂肪，出一小出血点。全身淋巴结（俗称“肉枣”）都呈紫色。猪瘟病的人肉屠夫往往会与水浸泡一夜，第二天销售，这似乎对健康和其他白肉的外观，一见出血点，而从部分的角度来看，脂肪，肌肉出血点肉削减仍然是显而易见的。
Hello, I ask how can we get a good pork?
Question:
Hello, I ask how can we get a good pork?
Answer:
to the countryside to buy the best! ! !
Answer:
3. How do we judge the fresh meat is not fresh?
A: fresh meat: white fat, muscle shiny, red uniform, looks slightly dry or slightly moist, lean meat with your fingers pressed on the depression can be an immediate resumption of good elasticity, and there is the unique smell of fresh pork.
not fresh meat: fat, low gloss, muscle color Shao An exterior dry or some sticky hands, a new aspect and humid, acupressure can not be restored immediately after the Depression, flexibility is poor, a slight ammonia odor, or sour.
4. How to Identify Zhushuizhurou?
A: Zhushuizhurou as containing excess water, muscle weakening or was light gray color red, some yellowish, become swollen, hand-to-be small drops. Injection of frozen pork roll through the plastic film, you can see a translucent ice white and red blood ice.
5. How to Identify Disease pork?
A: There are dozens of kinds of pig zoonotic diseases, it can not eat dead meat. In the market to determine how diseases pork instead? Regular fixed-point slaughterhouses have strict quarantine diseases of pork will not be listed on a number of illegal Situlanzai disease who will sell pork. Therefore, consumers buying pork, the first is to see is not the regular designated abattoirs slaughtered pork, followed by the identification of pork to the senses. The following is a pig cysticercosis, swine fever, swine erysipelas three common characteristics of diseases of pork.
swine cysticercosis meat: pork, commonly known as chicken pox, with the naked eye can see there is a small grain of rice to the pork and pea-sized range (Growing different) pox tablets. In the cystic fluid has a white head section, like pomegranate seeds.
meat classical swine fever disease: The whole body skin, including the head and limbs on the skin, showing large and small bleeding points, muscle bleeding also has a small point, systemic lymph nodes (commonly known as flesh jujube ) radiate a dark red, pale renal anemia , there is bleeding point. Meat
swine erysipelas disease: rash block type, in the neck, back, chest and abdomen and even the skin on the limbs can be seen square, diamond, circular and non-plastic, highlighting the red skin rash. Lose blood, and can be seen pigs are purple skin and body. Serious swine erysipelas disease of meat, whole body fat, ash red or greyish-yellow, muscle Chenganhongse.
6. How to identify the mother of pork?
A: The sows usually a larger carcass, skin coarse flesh, muscle fibers thick, cross section of large particles. Sows thicker skin, subcutaneous fat, less lean more. Arrow hard and brittle bone, breast well developed abdominal muscles connective tissue and more ductile cutting large, commonly known as Hob meat.
7. How to identify meat containing Clenbuterol?
A: Identification of pork whether it contains Clenbuterol The easiest way is to: (1) to see whether the pork fat (lard), if the pork is a lean meat or only a small amount of subcutaneous fat, then the The pork existed containing Clenbuterol as well; (2) feed-off clenbuterol in the special appearance of red meat, fiber relatively loose, when a small amount of sweat seeping meat surface, while the general health of the Lean pork is pale red flesh with good elasticity, no meat, sweating phenomenon; (3) the time of purchase must see whether the pork, health and quarantine certificates.
4 How to identify strengths and weaknesses of
fresh pork meat: white fat, muscle shiny, red uniform, looks slightly dry or slightly moist, lean meat with your fingers pressed on the depression can be an immediate resumption of good elasticity.
less fresh meat: fat, low gloss, muscle color Shao An exterior drying or some sticky hands, a new aspect moist, massage parlor immediately after the depression has restored flexibility is poor, a slight ammonia odor or sour.
deterioration of meat: fat, loss of luster, and even partial sallow green, muscle dull red, aspect moist, elastic almost disappeared, there is the smell of corruption shed. Low temperatures in winter, shows no odor, burning baked by heating, the smell will be distributed out of corruption.
mother Pork: This rough and flesh, muscle fibers thick, cross-section of large particles. Sows thicker skin, subcutaneous fat, less lean and more hard and brittle bone, breast well developed abdominal muscles connective tissue and more ductile cutting large, commonly known as Hob meat.
injection Meat: Muscle color fades, or showed a light gray with red, some yellowish, Hin-line swelling, wet from the aspect point of view. Meat case sales of water on the wet, there is a serious water injection volumes of frozen pork, there are off-white translucent red blood ice ice. Can be cut open, the wind had broken the ice and Bingzha spills, thawed there will be many of the bloody water seeping. Cheaper frozen meat volumes, most are doing separate scraps of meat, often mixed with pathological waste, purchase, beware.
dead pork: whole body was purple blood stasis, fat, ash red, dull red muscles in the blood vessels filled with black-red coagulation of blood, cut large blood vessels within the hind legs, you can come out of dark red thrombus, stripping open leaf lard, we can see dark purple on peritoneal capillary network, cut kidney renal cysts Bachu, you can see local green, smelling the smell of corruption.
swine cysticercosis meat: pork meat in a porcine cysticercosis parasite inside, showing vesicle-like, naked eye by a large grain of rice, peas, ranging from large vesicles, which has a white head section, like pomegranate seeds samples cysticercosis is also found in the heart, the eating of such meat will make people get Taeniasis.
classical swine fever disease meat: pigs whole body skin, including the head of the limbs of various sizes on both the skin bright red bleeding points, muscles, fat, out of a small point of bleeding. Systemic lymph nodes (commonly known as flesh jujube ) radiate a purple. Classical swine fever disease the individual meat butcher would often soaked with water overnight, the next day sale, which appears to Health and other white meat appearance, one see the bleeding point, but the meat cut from the section point of view, fat, muscle bleeding point is still obvious.
05-01-05