How to remove the bad smell from pork

It is recommended to discard pork directly after it has become smelly and it is not edible. Meat spoilage can produce harmful substances, which may cause food poisoning when consumed. If the temperature of pork is too high or the storage time is too long, microorganisms will multiply and decompose proteins, producing compounds with irritating odors such as hydrogen sulfide and ammonia. These substances not only cause odors, but may also lead to gastrointestinal discomfort, diarrhea, and even more serious health problems. Fresh pork should be light red or pink in color, with a slightly dry and non sticky surface, and elastic when pressed. If there is gray green mucus, obvious sour smell, or a sticky surface, it indicates that it has deteriorated. Some people try to cover the odor with vinegar, baking soda, or tea leaves, but cannot eliminate the toxins that have already been produced. Although high temperature heating can kill some bacteria, it cannot degrade certain heat-resistant toxins. Pregnant women, children, and immunocompromised individuals should especially avoid consuming suspected spoiled meat products. After purchase, it should be refrigerated as soon as possible and consumed within two days. Freezing storage should not exceed three months.

Fresh meat should be wrapped in plastic wrap to isolate the air and avoid cross contamination during daily storage. Regularly check if the refrigerator temperature is below 4 degrees Celsius, and it is recommended to slowly thaw in the refrigerator instead of leaving it at room temperature. If abnormal color and odor of meat are found, do not take the risk of consuming it, as the health risks far outweigh the cost of the ingredients.