Tips and precautions for selecting safe meat
When we are over 40, our body's metabolism will drop rapidly. If we are still eating as we were when we were young, we will increase the risk of obesity and three high risks. Meat has always been an indispensable delicacy on our table. And with the improvement of our living standards, people's diet structure has changed quietly, the most prominent is the gradual growth of meat consumption.
However, recently, the Ministry of Public Security announced that in 10 typical cases of fighting against meat products crime detected by local public security organs, the exposure of a series of 'problematic meat', such as rat meat as mutton, manufacturing and selling toxic chicken feet, selling sick pork and so on, made people angry. In this regard, on the one hand, we should condemn the bad methods of unscrupulous manufacturers, on the other hand, we should invite authoritative experts to teach you to choose meat and eat meat at ease.
Safe meat can be picked out
Facing the endless problem meat in the market, are consumers really helpless? Is there any evidence for judging the problem meat? The reporter of life times interviewed three authoritative experts.
It's better not to refrigerate fresh meat for 2 days. Wang Xingguo said that fresh meat is easy to deteriorate. It's better to buy it now and eat it now. Fresh meat that can't be eaten is better to put into the refrigerator for refrigeration, but it's better not to exceed 2 days. It is not advisable to buy a lot of frozen meat at one time, which will cause the loss of nutrients and reduce the safety. The meat must be cooked, no more than 2 liang per person per day.
Cross contamination should be prevented in the treatment of raw meat. There are a lot of pathogenic bacteria in raw meat products. When processing raw meat, the chopping board and knives must be cleaned in time to prevent cross contamination. Australia's health department also reminded that after the purchase of raw meat, do not wash it under the tap to prevent bacteria from splashing with water, polluting the kitchen sink, cooking table, etc. it is recommended to use a fixed basin for cleaning.
Distinguish the fake mutton rolls to see the 'red and white' distribution. Wang Xingguo, director of the Nutrition Department of Dalian Central Hospital, said that the mutton is delicate, with red and white strips, red muscles and white fat. Even after thawing, the meat will not spread. The fake lamb roll made of pork has large red muscles in the middle and small white fat on both sides, without obvious red and white stripes. Although the red and white muscles alternate, the red and white stripes are thick, red and white are distinct, the shape of the stripes is not natural, and there are obvious signs of artificial arrangement.
Good meat has good elasticity and no peculiar smell. From the hand feel, touch the surface of fresh meat, feel slightly dry or slightly wet, good elasticity, and can recover immediately after finger pressure depression, with a solid feeling. In addition to its own fishy or mutton flavor, fresh meat has no odor, pungent smell, etc.
The flesh of sick animals is darker. The color of meat is affected by the variety, location and bleeding of animals, but generally speaking, the fresh pork is reddish or light pink, the color of beef and mutton is deeper than pork, the skin of broiler should be white, gray white or light pink, and the skin of duck should be light yellow. Compared with normal meat, the meat of dead pigs and chickens will be darker and have black blood clots due to a lot of blood stasis in the body.
Tissue identification of water injected meat. Li Huiming, a professor of nutrition at Xiangya Hospital of Central South University, said there are four ways to distinguish water injected meat. Touch, touch the surface of the meat with your hand, and the water injected meat is usually very wet. Second, the water filled meat looks swollen and wet from the section. Third, observe the elasticity of the muscle. The elasticity of the water injected meat is poor. The depression recovers slowly after finger pressure. There is liquid oozing out of the section during heavy pressure. Four tests: stick the tissue on the meat and take it off quickly. If the tissue is wet once and is completely torn off, it may be water injected meat. You can also use a lighter to light paper towels. If it doesn't burn thoroughly, nine out of ten it's water injected meat. It is not easy to remove the paper towel on the fresh meat, and it will burn completely after being covered with grease.