Why does pork turn yellow?
The issue of yellowing pork has recently become a hot topic on social media and in food safety discussions. Many consumers found that the meat was abnormally yellow when purchasing pork, raising concerns about food safety and health. This article will combine the hot content on the Internet in the past 10 days to provide you with a detailed analysis of the causes of yellowing of pork, possible hazards, and how to identify and deal with it.
1. Common causes of yellowing of pork
According to recent discussions among netizens and analysis by professional institutions, yellowing of pork may be caused by the following reasons:
| Reason type | Specific instructions | Proportion (sample statistics) |
|---|---|---|
| feed factors | Pigs eat feed containing yellow pigments (such as corn, carrots, etc.) for a long time | 42% |
| Improper storage | Pork oxidizes and deteriorates under high temperature or light environment | 28% |
| disease factors | Diseases such as icteric hepatitis leading to cholestasis | 18% |
| other reasons | Water-injected meat, drug residues, etc. | 12% |
2. How to identify abnormally yellowed pork
Recently, food safety experts shared the following identification skills on a short video platform:
| Observation items | normal pork | Abnormally yellowed pork |
|---|---|---|
| color | light pink or light red | Obvious yellow or yellow-green |
| smell | Slightly fishy smell | Sour or medicinal smell |
| texture | Elastic and springs back when pressed | Slimy or dry and hard |
| fat color | white or milky white | dark yellow |
3. Recent hot events and expert interpretations
1.An Internet celebrity exposed the "golden pork" incident: A food blogger showed off the abnormally yellow pork he purchased on a short video platform. The video received more than 2 million likes and sparked widespread discussion. Agricultural experts explained in the comments section that this may be caused by excessive corn added to the feed.
2.Response from the State Administration for Market Regulation: In response to the heated discussion among netizens, a spokesman for the General Administration said that it has noticed the relevant phenomenon and is strengthening the inspection and quarantine work in the pig slaughtering process, paying special attention to jaundice detection.
3.Medical experts warn: The director of the hepatology department of a tertiary hospital pointed out in a health science live broadcast that eating pork with pathological jaundice may cause health risks, and consumers are advised to be cautious when purchasing.
4. Consumer response suggestions
Based on recent suggestions from various parties, consumers can take the following measures:
| Suggestions | Specific practices |
|---|---|
| Purchase channels | Choose regular supermarkets and markets and check for quarantine signs |
| Save method | Refrigerate for no more than 3 days, freeze and seal |
| cooking suggestions | If abnormally yellowed pork is found, it should be cooked at high temperature or discarded directly. |
| Complaint channels | Keep the proof of purchase and report to the 12315 platform |
5. Health risk assessment of pork yellowing
According to recent data released by the Food Safety Risk Assessment Center:
| Risk type | possibility | Suggestions |
|---|---|---|
| Pigmentation due to feed | low risk | Can be eaten normally |
| Oxidative deterioration | medium risk | Not recommended for consumption |
| pathological jaundice | high risk | Not allowed to eat |
6. Industry development trends
Recent industry trends show:
1. Many large-scale breeding companies have announced that they will strengthen feed formula management and reduce the proportion of raw materials such as corn that can easily cause pigmentation.
2. E-commerce platform data shows that the search volume for keywords such as "antibiotic-free pork" and "ecological pork" increased by 35% year-on-year, reflecting the growth of consumer demand for high-quality pork.
3. A technology company launched an AI-based pork quality detection applet. Users can upload photos to get a preliminary judgment. The number of users of this function exceeded 500,000 within one week of its launch.
Conclusion
The phenomenon of yellowing of pork has attracted widespread attention recently, but the reasons are different. Consumers do not need to panic excessively, but they should also be vigilant and master basic identification methods. It is recommended to purchase pork through formal channels and report any problems to the regulatory authorities in a timely manner. With the strengthening of industry supervision and technological advancement, pork quality problems are expected to be better controlled.
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