4hw.org: in recent years, food safety issues have attracted more and more attention. Don't think it's alarmist to eat one mouthful of meat for ten years. Although there are some exaggerated ingredients, these meat do great harm to human body. Let's see which meat should be thrown away at home!
In the view of nutrition experts, this kind of meat has exceeded the safe eating period, not only has poor taste, nutrient loss, but also has health risks.
Meat quality schedule
The term "zombie meat" originated from media reports and is an exaggerated description of frozen meat sold to the market after years of freezing. Most of them are smuggled goods, quality and safety cannot be guaranteed.
But in fact, many family refrigerators store meat that has been frozen for too long. Li Xingmin, a meat expert and associate professor of the school of food science and nutrition engineering, China Agricultural University, said that different types of meat have different frozen preservation times. Generally speaking, the domestic refrigerator has been preserved for more than half a year for a long time.
Generally speaking, it's better to eat frozen meat within one month after buying it back, the earlier the better. Cold fresh meat (i.e. reduce the temperature of meat to 0 ℃ ~ 4 ℃ within 24 hours after slaughter and refrigerate for sale) is better to buy and eat now. If it is not eaten on the same day, it can be refrigerated in the environment of 0 ℃ ~ 4 ℃ and eaten within 3 days.
Hot fresh meat (meat that is directly pulled to the market without any refrigeration or freezing after slaughter) should be eaten on the same day after being bought back. Because under high temperature, microorganisms are easy to contaminate meat and grow rapidly, which is relatively poor in safety, especially in summer. Meat bought in the morning may have peculiar smell at night.
Eating frozen meat for a long time destroys health
The refrigerator is not a 'safe'. Meat that has been frozen for a long time will be hard to taste and easy to lose, even if it doesn't expire. It will also be greatly affected in terms of safety and nutrition.
1. Accelerate aging
The low temperature in the freezer can prevent the proliferation of bacteria, but it can not completely prevent the oxidation of fat and protein, and it can not completely prevent the deterioration of meat quality.
Due to the oxidation reaction, the color of frozen lean meat will gradually change from red to brown, and the fat meat will gradually turn yellow, which will not only lead to poor flavor, but also produce fat oxidation products that accelerate the aging of human body.
2. Increase the risk of cancer
Expired frozen meat contains many bacteria, even some micro parasites, which are harmful to the body. Long term consumption of expired frozen pork will lead to the decline of human immunity, and even increase the risk of cancer.
3. Diarrhea
According to the channel guide, aunt Lu in Xiamen made a table of dishes to entertain her son's girlfriend, who was brought home for the first time. After she didn't want to eat, all the family suffered from diarrhea and vomiting. When we arrived at the hospital, according to the doctor's diagnosis, aunt Lu's family suffered from gastrointestinal diseases due to eating frozen and deteriorated food. The main culprit was frozen meat in the refrigerator.
Liang Chengqiang, director of Nutrition Department of Xiamen Zhongshan Hospital, said that according to clinical statistics, the number of patients with inflammatory bowel disease increased year by year, and about 30% of them said that food had been stored in the refrigerator for a long time.
4. High vitamin loss
Long frozen meat not only has poor taste, but also can decompose essential amino acids if protein is oxidized.
The longer the freezing time, the greater the loss of vitamins, especially B vitamins.
Seven taboos of eating meat
1. Never eat dead pork
The dead pork often has pathogenic microorganism, and it is easy to be polluted by harmful microorganism, even there may be unknown poison, so it is difficult to kill the pathogen in family cooking.
Go to the regular supermarket and the farmer's market to buy the meat that is obviously lower than the market price, so as to avoid buying the dead meat as much as possible.
2. Don't eat overcooked meat
At 200-300 ℃, amino acids, creatine, sugar and harmless compounds in meat will react to form aromatic amino groups.
Aromatic amines contain 12 compounds, 9 of which have carcinogenic effects.
3. Don't eat peas and pork
Bean pork, also known as rice pork, is a kind of pork that is caused by cysticercosis in pigs.
If people eat uncooked pork and beans, cysticercosis will develop into Taenia saginata in their small intestine.
At the time of purchase, you can observe the cut of pork. If you find the size of rice bubble, you can determine it as rice pork.
4. Avoid high-temperature fried bacon
Salted meat contains nitrate, which can produce carcinogen nitrosylpyrrolidine after frying.
Therefore, when eating salted fish, bacon, sausage, ham and other food, avoid frying.
5. Don't eat lumps
Pig neck and other places gray, yellow or dark red flesh pimples contain a lot of bacteria and viruses, eating is easy to infect diseases.
6. It is not suitable to wash with hot water
Washing pork with hot water will affect the taste of pork. You can wipe the surface of pork with a clean cloth first, and then wash it quickly with cold water.
7. Do not freeze after thawing
When thawing meat, it's better to take it out from the frozen layer of the refrigerator in advance, put it in the refrigerator overnight, naturally refrigerate and thaw, with the least loss of flavor and gravy, but avoid secondary freezing after thawing. With repeated freezing and thawing, the growth of bacteria will become more crazy.
There are seven kinds of meat that must not be eaten
Chicken head
Harmful heavy metals
Many areas like to eat spicy chicken head, and there has been a saying since ancient times in China: ten years chicken head is better than arsenic. Although it is not accurate to say that "the older the chicken, the more toxic the chicken head is", it is an indisputable fact that heavy metals are contained in the chicken head, so it is better to eat less chicken head.
Flesh pimples in pig's neck
Susceptible diseases
When eating, remove the gray, yellow or dark red flesh pimples at the neck of the pig, which is called "meat dates". In fact, the flesh pimples on the neck of pigs are lymph nodes, which belong to immune organs. They are mainly used to filter pathogenic microorganisms. These places contain many germs and viruses. Do not eat them.
Bird pointed wing
Pathogen warehouse
The tip of the wings of chickens, ducks, geese and other birds is a 'storehouse' to hide filth. In fact, bird's' sharp wing 'is the part of long tail feathers on the buttocks of chickens, ducks, geese and other birds, which is called' bursa on the cavity ', and it is the place where lymph glands are concentrated. Therefore, it is better to eat less of these sharp wings. Regular breeding, inspection and Quarantine of poultry, occasional consumption will not be harmful, but it is recommended not to eat more.
Chicken neck, duck neck
Toxic glands
Chicken and duck necks contain thymus, which are immune organs. The meat of chicken neck and duck neck can be eaten, but pay attention to clean the surrounding lymph and trachea. It's better not to eat these things. However, the clean meat on the chicken neck and duck neck will not be affected.
Sheep tendon
Pathological tissue
Sheep 'hanging tendon' (also known as' hoof white bead '), which is generally round and stringy granular, is a kind of tissue with pathological changes in the hoof. Experts say the possibility is there, so it is not recommended to eat more.
Three glands of livestock
Harmful organs
Thyroid gland, adrenal gland and pathological lymph gland of pig, cattle, sheep and other animals are three kinds of 'physiological harmful organs', which are harmful to health after eating. Therefore, it's better not to eat the "three glands" of livestock.
Fish 'black coat'
Collection layer of hazardous substances
There is a black coat on both sides of the abdominal cavity of fish. It is a part of fish filtering heavy metals in the water body. It is rich in smell and rich in soil, and contains a lot of lipids, lysozyme and other substances.