Evaluating the Health Benefits of Pork

Fresh pork can be identified by several key characteristics. It has a dry surface, pink or dark red color, shiny appearance, firm fat, and a natural smell. On the other hand, pork that is no longer fresh may have fading or darkened color, a slimy surface with mucus, dark fat, and an unpleasant odor. When touched, fresh meat will have moderate hardness, leave no traces behind, and not stick to fingers, while meat that is no longer fresh may feel soft, leave indentations upon touch, and have a slight sticky feeling.

Another way to determine the freshness of pork is by examining the color of the water when boiling the meat. Fresh meat will produce a clear, fragrant broth with large spots of fat floating on the surface. However, meat that is not fresh will result in a cloudy broth with an unpleasant smell, broken-down fat, and a lack of fat scum.

When purchasing pork, it is recommended to consider the meat supply chain. Buying from grocery stores or supermarkets with reliable supply systems is safer than purchasing from markets or street vendors where the origin of the meat may be unclear. In cases where the origin is unknown, it is advisable to boil the meat in boiling water before consumption to ensure safety.

Consuming substandard meat poses health risks such as food poisoning and the potential contraction of diseases caused by tapeworm larvae. These diseases can damage the liver and kidneys and pose a threat of developing serious health issues in the future.