Meat products are an indispensable part of the consumer's diet, and some black-hearted traders have mobilized the attention of the meat, which has led to the infusion of meat. If the meat is artificially infused with water, its normal physiological activities are destroyed, which tends to reduce the quality of the meat and breed bacterial toxins, which not only affects its original taste and nutritional value, but also accelerates the deterioration of meat. Serious damage to people's economic interests and physical health, consumers can use test strips or moisture analyzers to detect rights.
Consumers buy water-filled beef
Ms. Wang, a citizen of Guangzhou, told the Yangcheng Evening News reporter angrily that last month, she bought a piece of fresh beef from the Gude Island Gaode Land Store and prepared to go home to make dried yak meat. Who knows that the beef is severely “watered out†after the pot, “ After ten minutes of simmering, the beef is old, but the water is not dry, so I can only change to other dishes." Ms. Wang suspected that she had bought the water. "A really good beef will stick to the pot after the pot. This kind of meat is not sticky. The water that comes out is drowning the meat. It is clearly marked with water. Otherwise, where is the water coming from?" Ms. Wang lamented, still Not as good as buying from the vegetable market.
Ms. Wang said that afterwards, she sent the piece of beef to the Guangzhou Jinyu Medical Testing Center for moisture testing. The test report showed that the moisture content was 79.3%. According to the national standard for livestock and poultry meat (GB18394-2001), the beef moisture limit should not exceed 77%. On March 17, Ms. Wang once again purchased two copies of the same kind of beef from the Gude Island Gaode Land Store. The results showed that the moisture content was 81.5% and 82.3%, respectively, both exceeding the national standard.
Ms. Wang said that she had reported the problem of beef effluent to the staff of the island, but the answer was that Jusco’s food control was very strict and it was impossible to sell water-flooded beef. Ms. Wang said that she was very angry. "Later, I went online to find out that many people had the same experience as me." Ms. Wang, who had insisted on defending her rights, said that she was prepared to retreat when she heard that the cost of testing was high. "After consulting several testing organizations, I found that the original testing fee was not thousands of dollars transmitted on the Internet, but only 100 yuan. So, I tested a few pieces of meat, and I have to understand it clearly." It is understood that Ms. Wang will also take her from her. A few pieces of beef bought by other supermarkets were sent for inspection, and the results did not exceed the standard.
Some insiders revealed to reporters that the beef on the market is “100% water injectionâ€: “Beef is tens of yuan a pound, profit is very rich, a cow of 800 pounds can sell 800 pounds of meat after slaughter. How much water do you say?†The person said that beef water injection is a regulation, there is no cattle without water. It is easy to cause the pollution of pathogenic microorganisms after water injection, and it is potentially harmful to people.
How to check if meat products are filled with water
Under normal conditions, the water content of livestock and poultry meat is <78%. After water injection, the muscles are edematous, the surface is wet, the acupressure elasticity is reduced, the recovery is slow or unrecoverable, and the watery liquid seeps out; the muscle part of the meat is lighter in color, pale red, sometimes due to excessive drying, surface dehydration Later, it is darker than the deep muscles. The presence of water-injected meat on the market is a hidden danger to food safety. If the water is injected, the consumer is only an economic loss. If the unclean water is injected, it will cause harm to the health of the consumer. The test paper method is used to quickly determine the water-injected meat: for visually observing the sample suspected of being water-injected meat, a small opening can be made in the cross section of the muscle (lean meat) of the tested meat, and the test paper piece can be inserted into a depth of about 1 cm (the deepest depth of 1.15 cm). Place the flesh on both sides and the test paper gently (do not close the skin of the chicken). Observe that the test paper on the flesh is infiltrated by moisture (including gravy) in 2 minutes. If the sample is over 0.5 cm, it can be initially determined to be water. For meat, the sample can be sent to the laboratory for further determination according to the BG/T5009 method.
Industry insiders told China Chemical Instrument Network reporter: Moisture Analyzer generally uses moisture detection equipment for the detection of water-injected pork. The water injection meat moisture analyzer measures the weight of the sample, while the high-power halogen lamp heating unit and the water evaporation channel quickly dry the sample. During the drying process, the moisture meter continuously measures and instantly displays the % moisture content lost by the sample. After the drying process is completed, the final measured moisture content value is locked. Compared with the international oven heating method, halogen heating can reach the maximum heating power in the shortest time. The sample is quickly dried at high temperature. The detection result is in good agreement with the national standard oven method, and it has substitutability and high detection efficiency. In the oven method. The general sample can be measured in just a few minutes. The moisture meter can be widely used in all industries that need to quickly determine meat moisture, such as pork, beef, fish, food, chicken, lamb and other industries in the laboratory and production process.
Identify water injection pork tips
In addition to the special equipment of the health supervision department to detect the water injection, can the people identify themselves?
Water-injected pork is very simple to identify. When buying meat, consumers may wish to prepare a paper towel and wipe it on the meat. If the paper towel is oily, it means that the meat is normal, but if the paper towel gets wet immediately, it is very May be water-filled meat.
Water-injected pork is usually very hydrated, and the water in the meat will ooze out. If you see the hawker constantly rubbing the meat on the counter, the meat is also likely to be filled with water.
It is also very easy to judge from the color. The color of normal meat is bright red, but the color of the water-filled meat is white, looks very clean, and has no bloodshot or wrinkles. If you can't see it, let the hawker cut a knife from the middle. If the cutting is full of water, it may be water.
In addition, the water-injected pork is not elastic and does not stick to the touch.
Experts also said that the general water injection meat will appear in the morning market or the night market in the community, the chances of regular supermarkets appear small, so consumers still buy insurance in the supermarket.
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