How to chemically identify beef 15

Impurities containing chlorine chemicals, pulp bleaching and the food chain of automobiles. The incident has once again aroused the society's concern about the current treatment methods of French beef wastewater, chemical reduction and chemical lack of identification methods, which also lead to consumers' ability to protect themselves.

This is more difficult to ask the body, this kind of meat is mainly protein, chemical methods are difficult to distinguish, probably only look at chromosomes, DNA, the upstairs method is very good, it is useful when buying.

If it doesn't smell like beef, there's a good chance you're buying fake beef. Because real beef has a faint smell unique to beef, and a strong meat aroma.

Beef sold in the market can be substituted with pork. The general method of fraud is to add salt, sodium nitrite, starch, ethyl malinophenol and a compound moisture retention agent to the raw pork, and then add a colorant. In doing so, the pork is made to have a beef-like shape and texture.

At the same time, because the additives added in the fraud process are rarely weighed or other measuring tools, more is added to see that the meat is not red enough, and less is added if it is red enough. Therefore, the content of additives in fake beef is likely to exceed the standard, which is harmful to human health.

How to distinguish real from fake beef:

Professionals pointed out that for the pork and beef sold in the market rental houses, consumers can make a preliminary identification of Fengyin from many aspects such as color, smell, viscosity and elasticity.

1. Color: The fat of beef is white or milky yellow, which is significantly less than that of pork.

2. Taste: Real beef has a faint beef unique flavor and strong meat aroma, otherwise it may be made of pork or other meat processing.

3. Texture: The fiber length of beef is long, and the meat structure is coarse and compact; Pork, on the other hand, has a shorter fiber length and a thin and loose meat structure.

4. Taste: When eating beef, you feel that the meat is old, and when you eat pork, you feel that the meat is tender.

The above content is referred to the silver-type banquet test: People's Daily Online - more than 80,000 catties of "fake beef" flow to the table, People's Daily Online - how to identify real and fake beef jerky.

1. The color of the beef.

Looking at the color, the color of fresh beef is generally darker and dark red. The fake beef, that is, the artificial beef that people often call it at present, is made of other meat and beef essence, the color is relatively lighter, and the Zen looks slightly yellow. There is also a look at the white tendons of beef, generally the tendons of other meats are not so tough, and the beef is relatively tough, and it is generally not easy to tear by hand.

You can also look at its texture, the texture of beef is generally irregular, unlike pork, which goes down one by one.

Second, the smell of beef.

Beef has a smell, although it is not as strong as mutton, but it is still a bit of a smell when you smell it carefully. Other meats do not have a bad smell, like pork, only the fishy smell of the meat, but not the smell.

3. The meat quality of beef.

Fresh beef is very elastic, squeeze it by hand, and it will soon bounce back on its own, and it will not be pressed down or not reacted to the recess; In addition, if you touch the beef with your hands, it is not very smooth, only the surface of the fake beef will be very smooth, the meat will be a little moist but not the kind of sticky hand, the hand touching the fresh beef will have the kind of fibrous touch, if you touch the surface of the meat is pitted, it must be fake, most of the beef is cut horizontally, so the real beef lines are also very clear, and the fake beef will be more scattered.

Fourth, the texture of beef.

We can also distinguish by the texture of beef, the texture of beef is more regular, very good-looking, the texture of beef is the direction of the fibrous tissue, one by one, and the fiber of beef is much thicker than the fiber of other meat, if you eat beef with irregular lines or more faults, then it is probably fake beef.

5. The taste of beef.

If the fake beef is boiled white, and the fiber is not coarse, and it is also easy to chew, it means that it is fake beef.

1. Color identification.

Fresh meat – the muscles are uniformly red and shiny, and the fat is white or creamy yellow. Sub-fresh meat - the color of the muscle is slightly darker, and the cut surface is still shiny, but the fat is dull. Spoiled meat – the muscle is dark red and dull in color, and the fat is dark until it turns green.

2. Odor identification.

Fresh meat – has the characteristic normal smell of fresh beef. Sub-fresh meat – slightly ammonia or sour. Spoiled meat – has a rancid smell.

3. Viscosity identification.

Fresh meat – slightly dry surface or air-dried film, non-sticky to the touch. Sub-fresh meat – the surface is dry or sticky, and the new cut is moist. Spoiled meat – extremely dry or sticky on the surface, and sticky on the newly cut surface.

4. Elastic identification.

Fresh meat – the depression after acupressure is restored immediately. Sub-fresh meat - the depression after acupressure recovers slowly and does not recover completely. Spoiled meat – the depression after acupressure cannot be restored and leaves visible marks.

5. Broth identification.

Good quality frozen beef (thawed meat) - the broth is transparent and clear, and the fat aggregates float on the surface, which has a certain aroma. Inferior frozen beef (after thawing) - the soup is slightly cloudy, the fat is small droplets floating on the surface, and the flavor and umami are poor. Spoiled frozen beef (after thawing) – the broth is cloudy, has yellow or white flocculents, has very little fat floating on the surface, and has an off-flavor.

1. Fresh meat has a normal smell, and inferior meat has an ammonia smell or sour smell.

2. Feel elasticity, fresh meat is elastic, the depression recovers immediately after acupressure, the elasticity of defective meat is poor, the recovery of the depression after acupressure is very slow or even cannot be recovered, and the spoiled meat is inelastic; Second, the viscosity should be touched, the surface of fresh meat is slightly dry or slightly moist, not sticky, the appearance of sub-fresh meat is dry or sticky, the newly cut surface is moist and sticky, the spoiled meat is seriously sticky, and the appearance is extremely dry, but some meat with serious water injection is also not sticky at all, but it can be seen that the appearance is wet and not firm.

3. Observe the color. Normal fresh beef muscle is dark red, even, shiny, slightly dry in appearance, especially in winter, its surface is easy to form a thin layer of air-drying film, and the fat is white or cream. The muscles of stale beef are dull and dull, and the fat is yellowish-green;

To distinguish between real and fake beef, we can learn from traditional Chinese medicine and carefully observe it with "looking, smelling, asking, and cutting".

Looking: It is to see, to observe, and discern with the eyes. The texture of real beef is delicate, the color is uniformly red, the meat is shiny, and the fibers of the muscles are milky white between the fibers. The texture of the fake beef is coarse, the meat color is uneven, and the muscle fibers are dull.

Sniff: Smell it with your nose. The smell of fresh beef is normal meat, and there is no pungent smell. Fake beef will smell weird, and stale meat will smell rancid.

Generally, in the face of old customers, the boss will have the psychology of retaining customers, and will answer your questions more honestly. This article is more ineffective for the old and slick boss. But through his answers, you can observe whether he is lying, dishonest boss, it is difficult to ** good food, and you should be cautious when buying.

Cut: Feel the elasticity and feel of the meat with your hands. After pressing the real beef, it has good elasticity and can return to its original appearance.

The meat is also smooth and tender to the touch. The semi-dry beef is not sticky to the touch, and it feels good to the touch. After buying real beef at home, it is cut with a knife and the slices are large and elastic.

After the fake beef is pressed, the resilience of the meat is obviously not strong, and it cannot return to the original appearance. The meat is also coarse, making it sticky to the touch and uncomfortable. Fake beef has poor elasticity when cut and is easy to fall apart.

Taste: The taste of real and fake beef is very different. After the real beef is cooked, it is sliced one by one, which looks very refreshing, and the taste is delicate and chewy. When the fake beef is cooked, it is easy to break into small pieces, and it tastes like bean dregs, and the taste is poor when chewed.

To identify beef, we should pay attention to the following aspects:

1. Color: Fresh beef, showing a relatively bright jujube red, if it is a dead beef, because there is no bloodletting, the meat color is dark red; 2. Smell the smell: the smell of fresh beef is the unique smell of beef, but it is not too heavy, if it is a sick cow or stale beef, the fishy smell is heavier, and even there is a slight smell of meat corruption;

3. Touch with your hands: fresh beef is gently touched with your fingers, a little sticky, there will be no sticky blood after the fingers leave the beef, if you don't feel sticky when you touch it, but when the fingers stick to the thin feeling of blood water, it means that the meat is more seriously injected, you can also turn the meat over to see if there is residual blood on the board where the meat is placed, if you check more strictly, you can use a paper towel to attach it to the beef, and gently pat it a few times with your hand to make the paper towel absorb the spillage on the beef, and use a lighter to catch it. If you don't see it, it means that it is meat that has been injected with more water, so you can observe the burning situation and judge the severity of the water injection, and this method can also be applied to the inspection of pork.

There is a big difference between healthy beef and buffalo meat, and it is not easy for many people to distinguish between them. In general, the muscles of healthy beef are shiny, dark red, uniform in color, and white or yellowish in fat. The appearance is slightly dry, and the newly cut surface is slightly moist; The depression after acupressure can be restored; has the normal smell of fresh beef; It has good elasticity to the touch by hand and has the stickiness of oil.

It's best to go to the supermarket to buy beef, and be careful not to choose buffalo meat!! There are tips for identifying water-injected meat: first, feel it with the back of your hand, beef without water injection will stick to your hands, and beef with water will not feel sticky; The second is to test with toilet paper, pouring buffalo meat for 5 seconds will make the toilet paper soak, but dry beef will not.

The surface is smooth to the touch, the color is uniform, it is elastic when pressed, and there is no water overflow.

The beef flavor can be identified by the femtosecond detection method, and the fake beef should put more beef flavor, and polymer food additives may also be added. It can also be judged by the senses in general:

Take a look to see if there are red spots on the skin of the meat, no red spots are good meat, and those with red spots are bad meat; Looking at the muscles, the fresh meat is shiny and uniform in red, and the inferior meat is slightly darker; Looking at the fat, the fat of fresh meat is white or yellowish, the fat of defective meat lacks luster, and the fat of spoiled meat is green.

Second, fresh meat has a normal smell, and inferior meat has an ammonia or sour smell.

Three touches, one is to touch the bullet.

Sex, fresh meat is elastic, the depression recovers immediately after acupressure, the elasticity of defective meat is poor, the depression after acupressure recovers very slowly or even cannot be recovered, and the spoiled meat is inelastic; Second, the viscosity should be touched, the surface of fresh meat is slightly dry or slightly moist, not sticky, the appearance of sub-fresh meat is dry or sticky, the newly cut surface is moist and sticky, the spoiled meat is seriously sticky, and the appearance is extremely dry, but some meat with serious water injection is also not sticky at all, but it can be seen that the appearance is wet and not firm.

The color of the beef is affected by factors such as age, the hygienic condition of slaughter and processing, storage and processing conditions, muscle parts, and time of exposure to the air. Normal beef is bright red in color. The older the cow gets, the darker the color, from light white to red and dark red.

Beef changes color when it comes into contact with oxygen in the air. When fresh meat is placed in the air, it will start bright red, and after about 30 minutes, the color will deepen and turn purple, and over time, the color will turn brown again, and this change will be reversed in a short time, that is, the meat color will also turn red. However, if it takes too long, the surface of the meat will deteriorate, and the meat will turn brown.

The taste of beef is usually determined by the fat content of the meat, the cooking method, and other factors. Different cooking methods have a greater impact on the taste of beef, such as grilling steak at a temperature below 60 is the best; Similarly, when the beef is heated to 70, the best method of roasting is the best, followed by steaming, then frying, and the worst is pressure cooking. Therefore, beef is the most delicious when grilled steak, followed by shabu-shabu.

Experts say that high-quality beef can only be truly delicious if it is eaten in the right way. For example, high-quality beef made of beef in sauce is far inferior to beef in sauce made from beef tendons.

What determines the quality of beef] The quality of beef is mainly judged from the color, tenderness, flavor, hydraulicness and juiciness of the beef. Generally, regular slaughtering and processing plants, the beef produced under good sanitary conditions, the color of the beef is bright red, and it is bright red in the air after cutting or shaving, which is used for fat beef hot pot shabu-shabu, and the color is bright. The tenderness of beef refers to the tenderness of the meat when eaten, and the quality of the texture.

It is determined by the structural properties of proteins in the muscles. It is affected by the breed of cattle, age, muscle parts, slaughter processing methods, etc. Generally, high-quality beef cattle breeds such as Luxi cattle, Qinchuan cattle, Jinnan cattle, Nanyang cattle, and Yanbian cattle in China are of better quality.

In general, muscles that exercise a lot and have a lot of load are older than those that do a lot of exercise. The general order of old and tender is: legs, neck, chest, back, waist, therefore, combined with the age of the cow, the degree of fattening (the degree of fat crossing), high-quality beef is mainly the longissimus dorsi muscle of the lower back, which is the top beef part of the roast beef and shabu beef on the market