在市场肉品检验中鉴别白条母猪肉,主要靠感官检查,重点检查皮、乳房和乳头、肌肉、脂肪、肋骨及骨膜、骨盆腔等部位。具体做法是眼观,刀切,手摸,进行详细观察,综合判定。皮及其切面的检查母猪肉的皮一般较厚,特别是荐臀部皮上有大如米粒,小如芝麻粒的凹空(俗称沙眼),小腿部皮多皱褶;皮层切面发青,皮肤与皮下脂肪组织分层明显,甚至分离(而肥猪肉皮层切面洁白,皮肤与脂肪组织附着紧密)。脂肪和肌肉的检查母猪肉的脂肪呈青白色,比 Identification of white meat in the market meat inspection of pork, mainly by the sensory examination, focusing on examination of skin, breast and nipple, muscle, fat, ribs and periosteum, pelvic cavity and other parts. The specific approach is the eye, knife cut, hand touch, a detailed observation, comprehensive judgment. Examination of the skin and its section Sows are generally thicker skin, especially the buttocks are as large as the leather on the skin, as small as sesame seeds concave (commonly known as trachoma), calf skin folds more creases; cortical section of the hair green, Skin and subcutaneous adipose tissue stratification is obvious, or even separated (and fat pork cortex white section, skin and adipose tissue closely). Fat and muscle check sows fat was blue-white, than