由于一些不法分子以求利为目的,破坏正常的市场秩序在猪肉中注水,严重危害了人民的健康,给人民生活带来了隐患。为此,笔者依据《DB131192-94》及我们的工作实践,对注水肉的实用鉴别总结了几点鉴别方法: 第一,感官鉴别从外观和色泽上,正常的鲜猪肉外表微干、切面微湿润、无水渍。肌肉色泽鲜红或深红、有光泽,脂肪呈乳白色或粉白色。注水猪肉则外表潮湿、肌肉部分切开后有明显水渍,肌肉色泽浅淡。鲜猪肉的肌肉 Because some unscrupulous elements for the purpose of seeking profits, undermine the normal market order in the water of pork, seriously endangering the health of people, has brought hidden dangers to people’s lives. To this end, the author based on “DB131192-94” and our work practice, the practical identification of waterfowl summarize several identification methods: First, sensory identification Appearance and color, the normal appearance of fresh pork micro-dry, micro-section Moist, no water stains. Muscle, bright red or dark red, shiny, creamy white or pink. Waterlogged pork is the appearance of moisture, after the muscle part of the obvious water stains, muscle pale color. Fresh pork muscle