Is the exceptionally tender pork fake

Specially tender pork is not necessarily fake, it may be due to special processing or the selection of specific parts. The factors that affect the tenderness of pork mainly include variety differences, feeding methods, slaughter treatment, processing technology, storage conditions, etc.

1. Variety Differences

There are natural differences in muscle fiber structure and fat distribution among different breeds of pigs. Some high-quality pig breeds, such as black pigs and Tibetan fragrant pigs, have a long growth cycle and low degree of collagen cross-linking in their muscles, resulting in tender meat. This type of pork can present a soft texture without additional processing, which is a normal physiological characteristic.

2. Feeding Method

Scientific feeding can improve the texture of pork. The use of grain feeding and sufficient exercise space in animal husbandry can evenly deposit muscle fat to form marble patterns, and the melting of fat during heating can improve tenderness. Pork grown in ecological farming is usually more tender and smooth than that grown in rapid farming, which is a quality improvement brought about by reasonable feeding techniques.

3. Slaughtering Processing

Mature processing in the formal slaughtering process can increase tenderness. After slaughter, the muscle is subjected to acid treatment at 4 ℃ for more than 24 hours, and enzymes in the muscle break down proteins to soften the fibers. This process belongs to the nationally licensed meat processing technology, and the taste of the processed pork is improved without changing its essence, which is fundamentally different from artificial tenderization.

4. Processing Technology

Some commercially available tender meat may be processed using physical or enzymatic methods. Mechanical rolling can damage the muscle membrane structure, while natural enzymes such as bromelain can break down collagen. When these methods are used within the scope of food safety standards, even if the texture is changed, it is not considered counterfeit, and it is necessary to check whether the product is labeled with the processing technology.

5. Storage conditions

The freezing storage method affects the meat quality after thawing. The ice crystals formed by rapid freezing are smaller, causing less damage to cells, and have good water retention after thawing. If subjected to repeated freeze-thaw or long-term freezing, muscle fiber breakage can lead to abnormal softening and rotting. This texture change may be mistaken for artificial softening and should be judged based on the purchasing channel. Consumers can judge meat quality by observing whether the meat color is naturally bright red, whether there is elasticity when pressed, and whether the water output after cooking is normal. It is recommended to choose cold fresh meat with quarantine marks to avoid purchasing products with abnormally low prices. Before daily cooking, starch or egg white can be wrapped to protect moisture, and stir frying over medium heat can better preserve the true taste of pork. If the meat is found to be abnormally tender and smooth with a chemical odor, it should be immediately stopped from consumption and reported to the market supervision department.