Due to the interest-driven, recently, water-filled beef has appeared in many cities in China. To ensure the health of the people, the food network reminds everyone to strengthen their self-protection ability, learn to identify water-injected beef, and choose safe meat. There are many hazards of water-filled beef. Let's take a look at the following:
Water-filled beef into the meat industry unspoken rules
The soaring price of beef has made the people feel unbearable. If the beef bought at high prices is not genuine beef but water-fed beef, it will be even more devastating. On these two days, Ms. Wang, the owner of a restaurant, reflected that after she had braised the beef, a pound of beef actually produced 6 waters.
Ms. Wang is the proprietress of a restaurant in Shashi City. She is responsible for the purchase of rice, salt, and dishes at the restaurant. Ms. Wang said that her restaurant’s daily beef sales amounted to several tens of pounds. When she bought vegetables during this time, she obviously felt that beef was growing. Because of the price, we also paid special attention to the quality of beef. When we bred beef yesterday, it was discovered that the beef was mostly water. Master Zhang is the chef of the restaurant. He said that beef itself contains water, but it does not account for such a large proportion. Ms. Wang said that after halogenated beef has shrunk by more than half, she doubts that beef is filled with water. Isn’t that true? At the moment, this situation has become an open secret in Lubao shop.
According to the owner of the bacon shop, the price of braised beef is more than 50 yuan, which is twice the price of fresh beef, which is related to the serious shrinkage of beef after being boiled.
The high price of beef and the injection of water to beef have become common tactics for some traders. How to regulate the beef market and make the public eat away is the most current problem to be solved.
Damage to water-fed beef
Note "borax water" poisons the human body
Hazardous One: Less than two.
According to industry sources, if a live cattle with a gross weight of 1,000 pounds does not inject water, the amount of meat released is only about 350 pounds, but the weight of meat after water injection will generally exceed 400 pounds. This means that if the consumer buys 1 pound of water, There are 0.125 pounds, and the actual meat weight is 0.875 pounds.
Hazard 2: reduce the meat quality, beef water damage will damage the cell structure of the meat itself, the taste will deteriorate.
The more water you add, the worse the taste.
Hazard 3: There are hidden dangers in food safety.
"In general, water injection meat will not cause direct harm to the human body, but it depends on whether the water is safe. If the water quality is not good, or itself contains toxins, it is certainly harmful to the human body." Du Bing, associate professor of Food Science, South China Agricultural University believes Although the biggest impact of waterflood on meat quality and taste is, there are still food safety hazards. In the past, borax was even infiltrated into water to infuse beef, and there are precedents. As early as 2006, there was media unannounced visits to the explosion of a meat factory in Foshan City, blatantly inject bovine sand and other harmful substances, only to make beef more "fresh." Borax will accumulate in the human body and cause damage to the human nervous system. The state has banned it. In recent years, the supervision over the addition of borax to beef in the Foshan area has been strengthened. This issue has been basically controlled. The reporters' unannounced visits to many stall owners did not find the addition of borax.
Hazard 4: Disrupt the market order.
The stall owner introduced that if there is no water injection, the current price of beef will rise to 23-25 ​​yuan/kg. However, after the owner of the water injection, you can lower the price to 20 yuan / kg or less "cheap can be easy to sell." Everyone lowers their prices and can only fight water.
How to identify water-injected beef
Specific identification methods are as follows: In general, the muscles of healthy beef are shiny, dark red, uniform in color, white in color or pale yellow in color, slightly dry in appearance, and slightly moist in the new section; depressions after finger pressure can be restored; normal smell of fresh beef Hand touch elasticity, oily stickiness. The water-fed beef's muscle section is moist and has a strong luster. The muscle fibers are swollen and the flesh is light red. The finger is pressed, the meat is soft, the elasticity is small, and the marks are easy to leave. When pressed hard, the pink can seep out from the incision. The colored liquid is not sticky when touched by hand. For example, a small piece of toilet paper is affixed to the cut surface of each organ or muscle tissue. The degree of stickiness of the water injection meat to the paper is small, and the paper absorbs water fast, whereas the normal beef is the opposite. If the water injection meat is placed in a container, bloody water will soon appear in the container.