Pork turns red after cooking

Pork should be the most common meat product on everyone’s table. Although pork does not taste as good as beef and mutton, it is cheaper, so pork has become the choice of many families. When cooking pork, it must be cooked thoroughly to eliminate the parasites and bacteria in it. Generally, pork will turn white after being cooked. But when I was cooking pork, I found that it turned a little red after cooking. What’s going on?

Here are the reasons:

The animal was not bled cleanly when it was killed, or it was not bled at all.

Nowadays, pigs are fed with feed containing clenbuterol additives, so the lean meat is so abnormal. What you said may be that the pork is from sick pigs or the acid is not completely removed when slaughtered. It is recommended that you do not eat it first, and save the cooked pork and take it to the health department for inspection.

It may be a little light and not fully cooked. If pork is not cooked, the bloody parts may appear red, and the blood color will darken after being left for a period of time.

Pork is frozen for a long time in the supermarket, and it turns red after being cooked because the residual blood in the pork is condensed during the long period of freezing.

Pork, also known as pig meat, is the meat of the domestic pig, one of the main livestock, a member of the Suidae family. It is sweet, salty and flat in nature, and is rich in nutrients such as protein, fat, carbohydrates, calcium, iron, and phosphorus. Pork is the main side dish in daily life. It has the effects of nourishing the body, nourishing yin and moistening dryness, and enriching the muscles and skin. Anyone who is weak after illness, anemic after childbirth, or thin and sallow face can use it as a nutritional tonic.

Pork is one of the important animal foods on the table. Because it has finer fibers, less connective tissue, and more intramuscular fat in its muscle tissue, the meat tastes particularly delicious after cooking.

According to statistics from the U.S. Department of Agriculture, China consumed the most pork in 2001. If we look at the average amount of pork consumed per capita, the Czech Republic ranks first, followed by Taiwan, China and Poland. In addition, China is the largest pork producer, accounting for more than 46% of the world's pork, followed by the United States with 7%.