问：
鲜猪肉的选择

答：
在市场上购买新鲜猪肉时应注意以下内容：
1。鉴定死肉。吃童四，毒死或死因未能猪肉，会引起食物中毒，或引起人畜共患疾病。识别方法是不xx死猪肉一般放血，外观Chenganhongse，在跨紫色拥塞肌肉xxxx。
2。识别米猪肉。这与囊虫病，它是绿色的昆虫幼虫的肉。 M猪肉最显着特点是瘦，有一个椭圆形，乳白色，半透明水泡大小不等，从如一粒米夹心肉的外观，。
3。新鲜或不新鲜猪肉的区别。新鲜猪肉密切，弹性，薄。 Biaofei招标，颜色有白色，有光泽。精益生产的一部分，淡红色，有光泽，无粘性。里面是不新鲜沉闷，肉色暗红，切面呈绿，灰色，肉软，无弹性，粘手，气味难闻的气味。严重的腐败，气味的肉类，切勿购买食物。
如果有几个方法，掌握了以上，很容易产生新鲜猪肉的市场选择的质量。

答：
新鲜猪肉密切，弹性，薄。 Biaofei招标，颜色有白色，有光泽。精益生产的一部分，淡红色，有光泽，无粘性。

How to pick fresh pork

Question:
selection of fresh pork

Answer:
in the market to buy fresh pork should pay attention to the following:
1. Identification of dead meat. Eat Tong Si, poisoned, or cause of death could not pork, it will cause food poisoning, or causing zoonotic diseases. Identification method is not completely dead meat in general bloodletting, appearance Chenganhongse, muscle capillaries in the inter-purple congestion.
2. Identify m pork. This the meat with cysticercosis, which is the green insect larvae. M pork the most significant feature is lean, there was an oval-shaped, milky white, translucent vesicles vary in size, from the appearance, such as meat sandwiched in a grain of rice.
3. Fresh or not fresh pork difference. Fresh pork meat close, elastic, thin. Biaofei tender, color white, and shiny. Lean part of the pale red, shiny, non-tacky. Inside is not fresh dull, flesh-colored dull red, cut surface green, gray, flesh soft, inelastic, sticky hands, smell unpleasant odor. Serious corruption, the smell of meat, remember not to buy food.
If several methods to acquire the above, it is easy to produce quality in the market selection of fresh pork.

Answer:
fresh pork meat close, elastic, thin. Biaofei tender, color white, and shiny. Lean part of the pale red, shiny, non-tacky.04-12-28