What should be used to remove the bad smell of pork

After pork becomes smelly, methods such as soaking in white vinegar, scrubbing with baking soda, rinsing with tea water, wiping with lemon juice, or rubbing with salt can be used to remove the odor. It is recommended to discard severely spoiled pork directly to avoid gastrointestinal discomfort caused by consumption.

1. Soak in white vinegar

Put the stinky pork into a bowl, pour in an appropriate amount of white vinegar and water mixture, and soak for 20 minutes. Acetic acid can neutralize some amine substances and has a decomposing effect on the ammonia odor produced by mild decay. After soaking, it is necessary to rinse repeatedly with running water. This method is suitable for pork that has not yet deteriorated significantly.

2. Rub with baking soda

Take edible baking soda and sprinkle it evenly on the surface of the pork. Gently rub with your hands for 3 minutes and let it stand for 10 minutes. The alkaline properties of baking soda can neutralize sulfide odors and have a significant effect on the halal flavor produced by fat oxidation. The processed pork needs to be thoroughly washed to avoid residue affecting its taste.

3. Rinse with tea water

Rinse the surface of pork repeatedly with boiled and cooled concentrated tea water. Tea polyphenols have the function of adsorbing and masking odors, and have an inhibitory effect on the decay odor produced by microbial metabolism. This method is suitable for handling slightly spoiled parts and requires immediate cooking after rinsing.

4. Lemon Juice Wipe

After slicing fresh lemon, directly wipe the surface of the pork, or squeeze the juice and soak it in water in a ratio of 1:3 for 10 minutes. Citric acid can destroy the cell structure of some spoilage bacteria, and its fresh aroma can cover the fishy smell. This method is suitable for storing pork that has exceeded its shelf life but has not spoiled.

5. Rub with salt

Use coarse salt to evenly rub all parts of the pork, let it stand for 15 minutes, and then rinse. High concentrations of salt can penetrate meat and inhibit bacterial growth, and have a certain clearing effect on the cadaverine substances produced by protein decomposition. After processing, the elasticity of the meat should be observed, and pork that becomes soft and sticky should not be eaten.

Daily storage of pork should be packaged and sealed before freezing, and refrigeration should not exceed 3 days. Pork that has clearly become sticky, discolored, or emits a pungent odor contains a large amount of pathogenic bacteria, and even after deodorization, there are still safety hazards. It is recommended to choose fresh meat with a bright red color and good elasticity when purchasing, and check for any abnormal odors before cooking. If you accidentally consume spoiled pork and experience abdominal pain and diarrhea, you should seek medical attention promptly and supplement electrolyte solution to prevent dehydration.