What's the reason why pork is so horny

The appearance of a foul odor in pork is usually related to the fact that the male pig has not been castrated, stored improperly, or processed properly. The main reasons are residual hormones in boars, improper handling after slaughter, high transportation and storage temperatures, meat spoilage, and insufficient treatment before cooking.

1. Male pig hormone residue

Undescended male pigs have higher levels of testosterone hormone in their bodies, which releases a special odor through adipose tissue. China requires commercial pigs to undergo castration before the age of 2 months, but some breeders may violate regulations. When making a purchase, you can observe whether the fat layer of pork is uniform and delicate, as boar fat often appears in granular form.

2. Improper handling after slaughter

If blood is not completely drained or glands are not removed in a timely manner during slaughter, residual lymphatic fluid and gonadal secretions will produce an unpleasant odor. Legitimate slaughterhouses will conduct acid treatment by hanging the carcass in an environment of 0-4 ℃ for more than 24 hours to decompose metabolites. Small slaughterhouses may omit this step, resulting in residual odors.

3. High transportation and storage temperature

When pork is stored in an environment above 4 ℃ for more than 2 hours, microorganisms begin to decompose proteins and produce ammonia substances. When the surface of pork with cold chain breakage becomes sticky, a large amount of volatile sulfides have been produced. When purchasing, pay attention to whether the packaging is complete and whether the temperature of the refrigerator meets the standard.

4. Meat corruption

Rotten pork will release a putrid amine odor similar to that of urine, accompanied by loss of elasticity and darkening of color in muscle tissue. This is related to prolonged storage time or repeated freeze-thaw cycles. If the thawed pork shows gray white exudate, it is no longer suitable for consumption.

5. Insufficient treatment before cooking

Pork should be soaked in water for 1 hour before cooking and the water should be changed multiple times. Adding an appropriate amount of cooking wine or ginger slices can help remove the fishy smell. For areas with a strong odor, such as the back of the hip, blanch to remove blood foam first. High temperature stir frying or adding spices such as star anise and cinnamon can effectively mask residual odors.

It is recommended to choose cooled and sour meat purchased through regular channels, and pay attention to checking the animal quarantine mark. Household storage should divide pork into small portions, freeze them, and consume them within 24 hours after thawing. When cooking, pairing acidic ingredients such as hawthorn and lemon juice can help break down odors. People with sensitive digestive systems should avoid consuming pork with obvious odors. If pork is found to have green mold spots or a foul odor, it should be immediately discarded and not eaten.