Black thread like substance in pork fat

Feb 25,2025

The black thread like substance found in pork fat may have the following possibilities:

1. Venous vessels: In fatty pork, black linear objects may be small venous vessels. If the blood of animals is not completely drained during the slaughter process, some of the blood may remain in the fine blood vessels. During the cooking process of meat, this blood may solidify due to heat, forming black branching lines. It could also be a blood vessel with congestion. In this case, these linear substances can usually break and squeeze out black blood clots from the cross-section. If it is confirmed to be a blood vessel, it does not affect consumption.

2. Median fascia: Black linear objects may also be the middle fascia of meat.

3. Parasites: Although relatively rare, theoretically there is a possibility of carrying parasites (such as tapeworms) in pork. However, if it is cooked meat, the risk of infection is greatly reduced. But if the black threads in pork are indeed caused by parasites, cutting off the infected part and boiling it at high temperature may not be enough to ensure safety, as parasites or eggs may have spread to other parts of the meat. In this case, it is best not to consume the pork.

To ensure food safety, consumers should pay attention to the following points when purchasing and consuming pork:

When purchasing pork, choose legitimate channels and reputable merchants to avoid buying pork from unknown sources.

During the cooking process, ensure that the pork is fully cooked to reduce the risk of parasitic infections.

If any abnormalities (such as color, odor, texture, etc.) are found in pork during consumption, it should be immediately stopped and discarded.

If black thread like substances are found in pork fat, it is best not to blindly consume them. In situations where its nature cannot be determined, it is best to discard the pork to avoid potential health risks. If you have any questions about the safety of pork, it is recommended to consult professionals or local food safety agencies for more accurate advice.