Can pork still be eaten with Hala flavor

Pork with a halal flavor is usually not recommended for continued consumption. Hala flavor is a typical manifestation of fat oxidation and rancidity, which may be caused by improper storage, repeated thawing, or exceeding the shelf life.

The production of a halal flavor in pork indicates a significant oxidation reaction of fat, which not only significantly reduces its nutritional value, but also produces harmful substances such as aldehydes and ketones. These substances may irritate the gastrointestinal mucosa, causing discomfort such as nausea and diarrhea, and long-term intake of oxidized fats may also increase cardiovascular burden. Fresh pork should have a slight fishy odor without any peculiar smell. If refrigerated for more than 3 days or frozen for more than half a year, special checks should be made for changes in odor. In rare cases, specific parts of pork may have a special odor due to feed or breed reasons, but this odor is fundamentally different from the pungent and putrid taste of Hala. If pork only has a slight discoloration on the surface but no halal flavor, and has been fully cooked at high temperatures or is edible, but a noticeable halal flavor appears, even if heated at high temperatures, the harmful oxides produced cannot be decomposed.

It is recommended to pack and seal pork for daily storage before freezing to avoid repeated thawing. When purchasing, pay attention to choosing fresh products with bright red color and good elasticity. Before cooking, be sure to check for any abnormal odors. If you experience symptoms such as abdominal pain and vomiting after consuming Hala flavored pork by mistake, seek medical attention promptly. Reasonably planning the purchase quantity of ingredients and avoiding long-term storage that may cause food spoilage is the key to preventing the production of halal flavor.