What's the reason why pork has a pungent smell

The appearance of a foul odor in pork may be related to factors such as feed residues, hormone levels in un castrated boars, improper slaughter handling, storage environment issues, or meat spoilage. The pungent odor usually originates from metabolic products in animal bodies or external pollution, and the safety of consumption should be judged based on specific reasons.

1. Feed Residue

If pigs consume special feed containing fish meal, distiller's grains, etc. for a long time, their adipose tissue may accumulate odor substances such as trimethylamine. This type of odor is particularly pronounced when boiling, and can be reduced by adding deodorizing seasonings such as ginger and cooking wine during blanching. Choosing pork from regular farms can reduce such risks.

2. Non castrated boars

Sexually mature boars have higher levels of testosterone and skatole in their bodies, which can lead to a fishy and pungent taste in their meat. This type of pork usually has rough muscle fibers and uneven fat distribution. Pay attention to the meat inspection marks when purchasing, and avoid purchasing adult male pork from unknown sources.

3. Improper slaughter treatment

When the blood is not completely bled or the adrenal gland is not removed in time, residual blood and hormone leakage can produce a strange odor similar to urine odor. High quality pork should have a light pink color and no bruising. If the meat color is dark and accompanied by a pungent odor, it is recommended to stop consuming it.

4. Storage environment issues

Contact with other odorous substances during transportation or refrigeration may cause pork to adsorb odors. Especially adipose tissue is prone to absorbing external odors, manifested as abnormal odors on the surface and normal internal odor. In such cases, the surface meat can be removed before cooking.

5. Meat quality deterioration

Rotten and spoiled pork will produce pungent odors such as ammonia and putrid odor, accompanied by mucus secretion or greenish color. This is caused by sulfides produced by the decomposition of proteins by microorganisms, which may cause food poisoning when consumed. It should be discarded immediately upon discovery.

When purchasing pork in daily life, it is recommended to choose fresh meat with bright color, good elasticity, and no odor. It should be frozen and stored for no more than 3 months. Before cooking, it can be soaked in light salt water or mixed with acidic ingredients such as hawthorn and lemon juice to help remove flavor. If the pungent taste is accompanied by abnormal meat quality, it is recommended to stop consumption and report to the market supervision department. Keep the kitchen cutting board clean to avoid cross contamination that can cause odors.