What's wrong with the strong smell of pork

The strong taste of pork may be caused by factors such as feed composition, improper storage, processing methods, variety differences, and disease factors.

1. Feed Composition

If pigs consume special feed containing fish meal, rapeseed meal, etc. during the feeding process, it may cause the meat to produce a fishy or unpleasant odor. Some farms use feed containing hormones to increase growth rate, which can also affect the flavor of pork. Choosing pork purchased through legitimate channels can reduce such risks.

2. Improper storage

Improper temperature control during transportation or refrigeration of pork can easily breed microorganisms, leading to protein decomposition and the production of ammonia flavor. Freezing for more than half a year can cause fat oxidation and result in a rancid taste. Fresh pork should be refrigerated at 0-4 ℃ and consumed as soon as possible. Freezing storage should not exceed three months.

3. Processing Method

Incomplete bleeding during slaughter can cause residual blood to produce a metallic taste, and untreated visceral secretions can also contaminate the meat. The traditional technique of using hot blanching to remove fur may cause the pig skin to absorb odors. Modern slaughterhouses can effectively improve meat flavor through pre cooling and acid removal processes.

4. Variety Differences

Some local pig breeds, such as Tibetan Xiang pigs, have higher muscle fat content and may have a special gamey smell. accumulation of testosterone in boars before castration can lead to urinary odor. Choosing lean meat white pigs for castration and fattening usually has a lighter odor.

5. Disease factors

When pigs suffer from parasitic diseases or bacterial infections, the metabolic products in their bodies may cause the meat to become bitter and smelly. African swine fever and other diseases can cause changes in vascular permeability, leading to a putrid odor in muscle exudate. When purchasing, the animal quarantine certificate should be checked, and any abnormal odor should be immediately stopped from consumption.

When dealing with smelly pork, you can first soak it in light salt water to remove blood, and when blanching, add ginger slices and cooking wine to help remove the fishy smell. It is recommended to choose fresh meat with a bright red color, good elasticity, and no odor in daily life to avoid repeated freezing and thawing. Thoroughly clean and season with scallions, ginger, garlic, spices, and other seasonings before cooking to mask odors and promote nutrient absorption. Long term consumption of meat with unpleasant odors may affect digestive function, and severe odors require vigilance against the risk of spoilage.