病死肉 1.放血情况:正常肉放血情况良好。病死肉放血不良,胸腹膜下小血管显露,内有淤血,指压时有暗红色的血液渗出,肋骨间静脉血管清晰可见。 2.肌肉和脂肪情况:正常肉呈鲜红色或淡红色,脂肪呈白色或微黄色。病死肉呈暗红色或黑红色,有时肌肉组织有出血斑点,脂肪多呈粉红色。 3.皮肤的颜色:正常肉的皮肤较洁白,而病死肉的皮肤呈红色或紫红色,有时有出血斑点。 4.杀口情况:正常肉宰杀口外翻,切面不整,其周围组织血液浸染较大。病死肉宰杀口不外翻,切面平整,其周围组织稍有血液浸染现象。 5.淋巴结的变化:健康动物肉上的淋巴结呈灰白色,而病死肉上的淋巴结多为水肿并有充血、出血现象。 问题肉 1.囊虫肉(又叫米猪肉):切开瘦肉,切面上有石榴籽大小的白色半透明颗粒状囊泡,这种小颗粒泡就 Sick dead meat 1. Bleeding situation: normal meat bleeding is good. Poor blood loss of diseased meat, chest subperiosteal small blood vessels revealed, there congestion, Shiatsu dark red blood exudation, interspinous vein blood vessels clearly visible. Muscle and fat conditions: normal meat was bright red or red, fat white or yellowish. Sick dead meat was dark red or black and red, and sometimes muscle tissue bleeding spots, mostly pink fat. 3. The color of the skin: normal meat, the skin is more white, while the skin of dead meat was red or purple, and sometimes bleeding spots. 4. Koukou situation: normal meat slaughter mouth valgus, cut the whole area, the surrounding tissue of the larger blood-borne. Sick meat slaughter mouth no more than turn, cut surface formation, the surrounding tissue slightly blood dip phenomenon. 5. Changes in lymph nodes: healthy animal meat on the lymph nodes is gray, and dead meat on the lymph nodes and mostly edema, congestion, bleeding. Problem meat 1. Cysticercosis (also known as rice pork): cut the lean meat, pomegranate seeds cut in the size of white translucent granular vesicles, this small particle bubble