Large pieces of meat were put in without cutting. Although it has been frozen outside, the temperature inside is still very high, bacteria continue to multiply, gradually corrupt nutrients, and then deteriorate to make the color green.

Deteriorated pork: dull, gray-green in fat, sticky in appearance, shiny in new section, unable to recover after finger pressing, and smelly. Bacteria in meat multiply in large numbers and are inedible. Green meat can no longer be eaten to avoid food poisoning.

When the temperature of pork is poor, the enzyme activity in its muscle fiber increases, which will promote protein decomposition and release sulfur-containing chemicals. When this substance is combined with the concentration of reduced brain natriuretic peptide or hemoglobin, the concentration of sulfur-containing hemoglobin will be emerald green.

How to choose pork:

When buying pork, you can distinguish the quality of meat according to its color, appearance and taste. High-quality pork, white and hard fat, fragrant. There is usually a slightly dry film on the outside of meat, and meat is inseparable.

The plasticity is very strong, and the depression will recover immediately after finger pressing. Sub-fresh pork is darker in pink than fresh pork, lacking gloss and gray in fat; The surface is sticky, slightly deteriorated and smelly; The meat is soft and plastic, and the depression cannot be recovered immediately after extrusion.

After the meat is cut, the surface is wet and cold, and turbid juice will seep out. Moldy meat is sticky, with dry surface and deep red color; The meat is soft and inelastic, and the depression cannot be recovered after shiatsu massage, leaving a remarkable impression.