What is the reason for the foul smell of pork

The appearance of a foul odor in pork is usually related to improper storage or abnormal meat quality, which may be caused by factors such as improper handling after slaughter, transportation contamination, ineffective cryopreservation, hormone residues, and disease infections.

1. Improper handling after slaughter

If pork is not bled or thoroughly cleaned in a timely manner after slaughter, residual blood and tissue fluid can breed bacteria, decompose proteins, and produce odorous substances such as sulfides. If the hygiene conditions in traditional slaughterhouses are not up to standard, contamination of cutting tools and workstations can also cause the meat to lose its flavor. When purchasing, observe whether the meat color is dark and sticky. Fresh pork should be light pink and have a dry surface.

2. Transportation Pollution

Improper temperature control during transportation can lead to the proliferation of microorganisms on the surface of pork, especially in high temperature environments in summer where pork that has not been refrigerated for more than 4 hours is prone to produce amine odors. If the transport container has been loaded with other corrupt items or not thoroughly disinfected, cross contamination will accelerate meat spoilage. It is recommended to choose pork for cold chain transportation. Pork with obvious rancid odor after unpacking should not be consumed.

3. Failure of Cryopreservation

Repeated freeze-thaw cycles in household refrigerators can cause pork cells to rupture, and the juice will seep out and oxidize upon contact with air, producing a pungent odor similar to ammonia water. When the freezing temperature does not reach minus 18 degrees, some low-temperature resistant bacteria can still slowly reproduce and decompose fat. If ice crystals or yellowing appear on the surface of frozen meat, it indicates that fat oxidation and spoilage have occurred.

4. Hormone residues

Some farms illegally use hormone drugs to promote growth, which can produce odorous compounds after metabolism in animals. When male pigs are not completely castrated, residual sex hormones can cause the meat to have a strong fishy smell. The peculiar smell of this kind of pork is more obvious after cooking, and the soup is turbid with foam. When pigs suffer from certain parasitic or bacterial diseases, their muscle tissue may carry metabolic products of pathogens. Trichomoniasis can cause cysts in muscles, releasing toxins with a urinary odor; Infection with porcine erysipelas can cause meat products to emit a putrid and fishy odor. This type of meat is usually accompanied by bruising spots or abnormal texture.

When purchasing pork on a daily basis, it is recommended to choose products that have passed quarantine inspections through legitimate channels. Fresh pork has an elastic texture and no odor. Before cooking, soak in light salt water for half an hour to remove some blood, and pair with deodorizing seasonings such as ginger and cooking wine. If the odor is still noticeable after treatment or accompanied by soft and discolored meat, it is recommended to stop consumption. When storing, it should be sealed and packaged to avoid cross contamination, and frozen storage should not exceed 3 months. Special groups such as pregnant women and children should ensure that meat is fully cooked and avoid consuming pork products from unknown sources.