What's wrong with the strong and pungent smell of pork

The strong fishy and pungent taste of pork may be related to factors such as feed composition, improper slaughter and processing, poor storage conditions, stale meat, and improper cooking methods.

1. Feed Composition

If pigs consume feed containing fishmeal, animal organs, and other fishy odors for a long time during the feeding process, it may cause the meat itself to have an unpleasant odor. Some farms use inferior feed to reduce costs, which may also affect the flavor of pork. Choosing pork purchased through legitimate channels can usually avoid such problems.

2. Improper slaughter handling

If blood is not sufficiently bled or glands are not cleaned in a timely manner during slaughter, residual blood and sex hormones will produce a fishy and pungent odor. When boars have not been castrated or have incomplete castration, their testosterone levels are high and they are prone to producing a strong gamey odor. The standardized slaughter process involves acid elimination treatment to effectively reduce odors.

3. Poor storage conditions

Excessive temperature during transportation or storage of pork can lead to protein breakdown and the production of ammonia substances. Prolonged refrigeration may breed bacteria and produce sulfide odors. Repeated thawing of frozen meat can accelerate fat oxidation and result in a rancid taste. It is recommended to refrigerate for no more than 3 days, and for frozen storage, it should be sealed and isolated from air.

4. The meat is not fresh.

Dead pigs or pork stored for too long will emit a putrid smell, manifested as a sticky surface, dark color, and poor elasticity. Fresh pork should be light red in color, with white fat, and can quickly rebound after pressing. Pay attention to quarantine signs when purchasing to avoid purchasing meat from unknown sources.

5. Improper cooking methods

insufficient blanching to remove fishy odors or insufficient use of seasoning such as cooking wine and ginger slices to remove fishy odors can result in more pronounced volatilization of fishy substances during high-temperature cooking. Suggest blanching in cold water, adding spices such as scallions, ginger, star anise, or pickling with acidic seasonings. Heavy flavored methods such as braised and braised dishes can better conceal odors.

When purchasing pork in daily life, one should observe its color and elasticity, and prioritize products that are well packaged in the refrigerator. Before cooking, soak in light salt water or scrub with flour to absorb blood, and mix with spices such as ginger and cinnamon to neutralize odors. If the odor is accompanied by abnormal discoloration of the meat and secretion of mucus, it should be immediately stopped from consumption. Long term consumption of spoiled meat may cause gastroenteritis or food poisoning. It is recommended to purchase pork products that have passed inspection through regular supermarkets.