The Department of Health, Ministry of Public Health by โปรโมชั่น ufabet, recommends how to buy pork that is naturally red. Press it with your finger to see if the meat is elastic and has no dents. It also must not have white, clear, sago-like pigments. It should come from a certified source, a fresh market worth buying from. Or from a stamp on the hide of an animal butchered at a slaughterhouse certified by the Department of Livestock Development.
How to choose frozen pork/pork in the market
- Choose meat that is stored in a refrigerator or freezer with a temperature below -18 degrees Celsius.
- There must be a label showing the name and type of food, the date of manufacture/packaging. The expiration date and the place of manufacture/packaging.
- Before cooking frozen meat, remove it and place it in the normal compartment to let it cool down. Do not soak frozen food in hot water, as this will reduce its nutritional value.
- Pork that is kept cool at all times must be naturally red, not bruised, not have a bad smell. And not have white granules similar to sago pearls because they are tapeworm larvae.
- The pork has no other abnormalities such as bumps, lumps, or skin that is not too dry or too soggy, and is juicy.
- Choose to buy pork or products from certified sources, fresh markets, or reliable sources, or look for the seal on the skin that has been butchered from a slaughterhouse certified by the Department of Livestock Development, the “Livestock OK” symbol.
When cooking, it must be washed thoroughly, especially dirt that is stuck to the fat. If it is very dirty, it should be washed with warm water and then dissected into various organs. It should be cooked thoroughly at a temperature of at least 70 degrees Celsius for at least 2 minutes to destroy germs and parasite larvae.