How to identify water injected meat, how to identify water injected meat?

Why does everyone hate water-injected meat? Not because it cheats customers out of a few cents, but because it causes customers to lose not only those few cents, but also because it harms our health. After water is injected into the meat, although the weight is increased, the body cells of the meat are ruptured, resulting in the loss of nutrients, and it is also easy to be polluted by microorganisms after water injection, resulting in consumers eating unhealthy meat, so we must practice a pair of eyes to identify the injected meat!

Method steps.

Observation method: The water-injected meat is different from normal meat on the surface, the color of the water-injected meat is lighter, there are water traces, and the state of the water-injected meat is also relaxed.

Hand pressing method: the identification principle of tissue edema and water injection meat is not much different, it can also be said that water injection meat is like tissue edema, and it takes a long time for the water injection meat to return to its original state when pressed by hand.

Paper sticking method: Stick a thin paper towel on the cut surface of the freshly cut meat, if it is water-injected meat, the paper towel will be very moist and easy to tear off, because it is not sticky enough after water-filling, and vice versa.

Knife cutting method: The knife cutting method is similar to the principle of hand pressing, the deformation of the water-injected meat needs to be restored, and the knife-cut surface of the water-injected meat takes a long time to close.

Hanging method: Sometimes we can observe the way the merchant puts the meat, the hanging meat is probably not filled with water, if the hanging water-filled meat is water-filled, if the hanging meat is water-filled, it is easy to see the water droplets.

First: water-injected pork is very simple to identify, when buying meat, consumers may wish to prepare a paper towel, wipe it on the meat, if the paper towel is stained with oil, it means that the meat is normal, but if the paper towel immediately becomes wet, it is likely to be water-injected meat.

Second: Injected pork is usually very watery, and the water in the meat will continue to seep out, if you see the vendor constantly wiping the meat on the counter, then this piece of meat is also likely to be watered.

Third: It is also very easy to judge from the color, the color of normal meat is bright red, but the color of the water-injected meat is whitish, it looks clean, and there are no blood streaks and folds. If you can't see it, let the vendor cut it in the middle, and if the cut is well hydrated, it may be filled with water.

Experts said that generally water-injected meat will appear in the morning or evening market in the community, and the probability of regular supermarkets appearing is very small, so consumers still go to the supermarket to buy more insurance.

Pour water into the meat. Water-injected meat is raw meat artificially added with water to exaggerate the weight increase for profit, and is a common inferior product in Chinese mainland in recent years. It is also used to refer to things that have an element of exaggeration.

It is mainly seen in pork and beef. It can be made by watering the animal for a certain amount of time before slaughter, or by filling the meat with water after slaughter. Water injection can reach 15-20% of net weight.

The color of the water-injected meat is generally lighter than that of normal meat, the surface is not sticky, and there is quite a considerable light red blood flowing out after placement. The problems caused include: violating food safety regulations, harming consumer rights, reducing the taste and quality of meat, and hygienic problems of water injection.

Chinese name. Pour water into the meat.

Flesh. The water-filled meat is red.

Normal meat. It is dark red.

Fresh cuts of meat.

The cut surface is water-like.

Objective. Increase the amount of raw meat that is profitable.

Fast. Navigation.

Endangering national standards.

Identification method. 1. Look at the color of the flesh. Normal meat is dark red and elastic, and can quickly return to its original shape when pressed by hand, and there is no juice oozing; The water-injected meat is red, and in severe cases, it is white, and when pressed by hand, juice oozes from the cut surface, and it is difficult to restore the original state.

Water-infused pork**.

2. Observe the new cut of the meat. Normal meat is fresh cut and smooth, with little or no juice oozing; There is obvious irregular light red juice oozing out of the cut surface of the water-injected meat, and the cut surface is watery.

3. Absorbent paper inspection method. Use clean absorbent paper to attach to the new cut surface of the meat, if it is normal meat, the absorbent paper can be completely removed, and it can be ignited and burned completely; If the meat is filled with water, the paper cannot be removed completely, and the absorbent paper cannot be ignited with fire, or cannot be completely burned.

Some simple ways to judge the water-injected meat:

1.See: the unfilled pork is red, the irrigated pork, the surface looks watery and shiny, the lean tissue is relaxed, because it contains excess water, the muscle color is pale or light gray-red, some are yellowish, appear swollen, and the meat case of the water-injected meat is wet, and there is serious water accumulation.

2.Hand squeezing: Unfilled pork is elastic, irrigated pork can not withstand hand squeezing, as long as you squeeze it by hand, it will ooze water droplets.

3.Hand touch: Unfilled pork will have a sticky feeling when touched, and water-injected pork is not sticky because it dilutes the body fluids.

4.Paper sticker: Stick the paper on the watered pig pork, it will be soaked quickly, and when you take it off, the paper will not stick to the grease.

5. Knife cut: The elasticity of the water-injected pork is poor, and there are obvious traces on the knife cutting surface.

However, in addition to the cunning of illegal traders and the increasing difficulty of regulatory authorities to find out, standards are also a big problem. Industry insiders bluntly said that the current meat moisture standards are too loose, even if it is clearly cracked. Knowing that it is a water-injected meat test, the water injected into the "water-injected meat" often contains a large number of toxic and harmful substances and various pathogenic microorganisms, and this kind of meat that is injected with a large amount of water may occur after being purchased and eaten by consumers, and various diseases may occur, seriously endangering the health of consumers.

Here's how to identify water-infused meat:Tools and materials: absorbent tissues, pork, lighters.

1. When going to buy meat, prepare a paper towel.

2. Place a clean orange-resistant absorbent paper towel on the freshly cut surface of the meat.

3. Gently remove the paper towel with your hands.

4. Use a lighter to light the paper towel again.

5. If the absorbent paper towel can be completely removed and can be ignited, it is normal meat to burn completely, if the paper cannot be completely removed, and the absorbent paper can not be ignited with fire, or it cannot be completely burned is water-injected meat.