Why do some pork have a pig like smell

The fishy smell in pork is mainly related to factors such as feeding methods, slaughter and processing, storage conditions, meat quality, and cooking methods. The fishy smell of pigs may come from residual feed, incomplete bleeding during slaughter, improper refrigeration, failure to remove specific glandular tissue, or insufficient deodorization before cooking.

1. Feeding method

If pig feed contains a large amount of raw materials such as fish meal or soybean meal, it may cause residual special odors in the meat. Scattered pig farming usually has a lighter fishy smell than captive pig farming due to its high activity and diverse feed sources. The feed additives added by some farms to accelerate growth may also affect the meat flavor.

2. Slaughtering Processing

If the bleeding is not thorough during the slaughtering process, the residual blood will oxidize and produce a fishy smell. Lymph glands and adrenal glands that are not cleaned in a timely manner can release substances with unpleasant odors. Regular slaughterhouses may undergo acid treatment to decompose some odorous substances, while small workshops may omit this step.

3. Storage Conditions

The unstable temperature of pork during transportation or refrigeration can lead to protein breakdown and the production of ammonia substances. Freezing for too long or repeatedly thawing can accelerate fat oxidation, resulting in a mixture of crackling and fishy odors. Fresh pork should be light pink in color and have a slightly dry surface. When it becomes dark and sticky, it has already begun to spoil.

4. Meat quality parts

Pig neck meat and abdominal fat have a more pronounced fishy smell due to dense lymphoid tissue. Internal organs such as pig liver and pork waist themselves contain high levels of purines and residual metabolites, requiring special treatment. If there are residual hair follicles at the contact between pig skin and fat layer, they will release fishy substances during high-temperature cooking.

5. Cooking method

Adding ginger slices and cooking wine during blanching can dissolve some fishy substances. Braised or braised dishes cover up odors by simmering for a long time, while stir fried dishes require higher requirements for removing fishy odors from the ingredients. When pickling, washing with salt and starch can remove blood, while acidic seasonings such as vinegar or lemon juice can neutralize fishy molecules.

When purchasing pork, it is recommended to choose parts with bright color and good elasticity. If there is still a noticeable fishy smell after purchase, it can be soaked in light salt water or washed with milk. It is recommended to blanch thoroughly and pair with spices before daily cooking. People with gastrointestinal allergies should avoid consuming areas with concentrated lymph nodes. If pork has a putrid odor or mucus, it should be immediately stopped from consumption to avoid the risk of food poisoning.