新鲜肉:脂肪洁白,肌肉有光泽,红色均匀,外表微干或微湿润,用手指压在瘦肉上的凹陷能立即恢复,弹性好,且有鲜猪肉特有的正常气味。变质肉:脂肪失去光泽,偏灰黄甚至变绿,肌肉暗红,切面湿润,弹性基本消失,有腐烂气味散出。冬季气温低,嗅不到气味,通过加热或煮沸,变质的腐 Fresh meat: white fat, shiny muscle, red uniform, slightly dry appearance or micro-moist, with your fingers pressed on the depression on the lean immediately recovery, good elasticity, and the unique smell of fresh pork. Metamorphosis of meat: fat tarnish, grayish yellow or even turn green, muscle dark red, moist section, the basic elasticity disappeared, there is a smell of decay. Winter temperatures are low, smells no smell, spoiled by heating or boiling