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目前,市场注水肉较多,据测定1头猪肉中可灌注15～20千克水,有甚者1头猪肉中可灌注30千克水,严重影响肉品卫生质量,损害消费者利益及身体健康,灌注水鲜猪肉的简便鉴别方法如下。 1 视检 贮存灌注水的鲜猪肉库地面潮湿,甚者地面流水。吊挂的鲜猪肉拌有水珠下滴,如果灌注水猪肉放在案面上必有水流在案面上。灌注水肉发肿、发胀,放在案面上分割的灌注水肉湿而胎软,肌肉表面色淡,非常湿润。 2 触栓 灌注水猪肉指压弹力较差,指压出凹陷(坑)并不恢复原状。用手指捏一小块灌注水猪肉,会有多余水分流山、粘湿手指。
At present, the market more water injection, it was determined that a can of pork in the infusion of 15 to 20 kg of water, or even a pig can be infused 30 kg of water, seriously affecting the quality of meat hygiene, harm consumers and health, Pour fresh water pork identification method is as follows. A visual inspection of fresh pork storage and storage of water, ground wet, worse surface water. Hanging fresh pork drops dripping mixed with water, if the infusion of water on the case of pork must flow on the case. Infusion of water swelling, swollen, on the case of split perfusion water wet and fetal soft, pale muscle surface, very moist. 2 thixotrophic water pork finger pressure elasticity is poor, refers to the pressure out of the depression (pit) does not restore the status quo. Pinch a small piece of water with your fingers pork, there will be excess water flowing mountains, sticky fingers wet.