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The grass grows and the warblers fly, and everything recovers, which is a good time for a spring picnic. What do you usually bring with you on your spring outings?
I guess lunch meat must have made it on the list.
It is not only convenient to carry, but also does not have any difficulty in doing, the key is that the appearance is still high! Make a lunch sandwich sandwich with lettuce for breakfast or spring, there are meat and vegetables, it looks very nutritious.
There are so many lunch meats in the market, how can I choose a lunch meat that I like?
But lunch meat is "processed meat" after all, with a lot of oil and salt; I heard that there are many "starchy meats"...
Everyone has as many concerns about lunch meat as they like, so let's see if there are relatively good options for everyone.
This article contains 5 parts, and I want to know the conclusion directly to the end of the article
1. What kind of meat is lunch meat?
2.68 luncheon meats are at the bottom
3. I have to say "nitrite"
4.7 luncheon meat tasting
5. Conclusion and purchase suggestions
Many people may react like me, lunch meat is not meat in cans, there is nothing to wonder.
After the actual investigation, I found that it was really different. The main ingredients are pork, chicken, beef, and fish. #猪肉最畅销 #
In the world of lunch meat, it is also important to have a good name drop! The name "canned ham lunch meat" soared in value.
It's all canned, so why is it more expensive than anything else?
The national standard (GB/T13213) divides "canned pork paste" into: canned ham pork, canned lunch meat, and canned ham lunch meat.
National Standard (GB/T13213)
In simple terms, ham lunch meat contains more meat, adds less starch, and is firmer. #怪不得火腿午餐肉辣么贵 #
So, what seems the same is actually very different.
At present, the lunch meat with pork as the main raw material occupies half of the country, so this evaluation also chose this type of product, pure chicken lunch meat and the like are not among them.
After reading the recommendations of major websites and the Amway of netizens, we chose 68 lunch meats from 16 brands to grill.
A total of 163.92 yuan was spent this time
Not really.
When you eat lunch meat, you can't taste the meat because during the production process, the meat will be beaten into minced meat, and it is normal not to eat the "meat feeling".
The national standard (GB/T13213) "canned pork paste" stipulates that the starch content cannot exceed 7% at most - where is the starch can, proper canned meat!
In order to find the most "meaty" lunch meat, we divided 68 products into four categories: hot pot lunch meat, ham lunch meat, ham pork lunch meat and lunch meat, and calculated their average protein content to see their differences.
Lunch meat and fresh pork comparison, leg meat often run, lean meat more. Leg meat (boiled) data source: Japanese food ingredient library
In this way, the protein content of all lunch meat exceeds 10g/100g, which is slightly lower than that of eggs (12.7g/100g), which is still good.
Among them, the "ham pork lunch meat" has the highest protein content, and of course, the price is also the most expensive. Therefore, if you want to eat meat in a big bite, it is right to choose expensive.
But certainly not as good as fresh pork. Far from it!
Take a look at the calories, fat and salt content of 68 lunch meats. The situation can be said to be quite unoptimistic -
The calories and fat of pork are already high in the food industry, and I did not expect that lunch meat was even worse.
There is about 20g of oil per 100 grams of lunch meat, which is more than twice as much as pork shank meat (boiled)! You think healthy breakfast, a small 1 tablet (about 50g) under the belly to eat a spoonful of oil!
The problem of salt cannot be ignored.
100g of lunch meat has nearly 2g of salt, and the amount of salt per person per day is recommended to not exceed 5g. If you still like to put it in the dipping sauce and repeatedly "ravage", then your salt for the day today can easily exceed the standard.
Is there a rumor that "nitrite causes cancer", and has anyone not heard of it?
In fact, nitrite itself is not carcinogenic, but it combines with amines produced by protein decomposition to produce carcinogenic "nitrosamines".
In 2015, processed meat has been recognized by the World Health Organization as a Class 1 carcinogen, which has a clear carcinogenicity for people; it is clearly recommended that everyone eat as little as possible and do not eat processed meat.
Now there are also some pure canned chicken, but it is not the mainstream after all, and it is also processed meat
Some people may ask: Since it is a carcinogen, why should it be added to food?
Meat usually has a pH of 4.6 or higher (not acidic enough)[2] and is likely to cause botulinum toxin contamination – something that kills people. Therefore, in order to inhibit the growth of botulinum toxin, some nitrites will be added to meat products as preservatives; the amount of it added is very small.
Botox is dangerous, so finding this type of problem requires a product recall. Source: Hong Kong Centre for Food Safety
In addition, nitrite also has the effect of color protection, making meat more attractive. Self-cookers must know that raw pork is red, but after cooking, it is not gray.
Lunch meat is cooked but pink, a color derived from nitrite.
There are also some lunch meats that are not nitrites added.
Three of the 68 products in this review are nitrite-free. As you can see, although red yeast red (pigment) is used, it looks obviously not as attractive as other lunch meats.
A lunch meat that does not use nitrites
Incidentally, without nitrites, it doesn't turn lunch meat into a healthy food.
Lunch meat without nitrites is still "processed meat"; the problem of high fat and high sodium still exists; the attitude towards it is the same as that of other lunch meats with nitrites: eat less and eat less.
It is true that nitrite is a carcinogen, but it is also a legal food additive; the consequences are often more serious if they need to be added but not added. When merchants use "0 preservatives" as a selling point, they must also grasp the scale.
As for you, after watching such an advertisement, don't get caught up in it
"Healthy 0 added, super suitable for children"?
Super kid-friendly? Fool who!
In view of the fact that the lunch meat should be eaten as soon as possible after opening, we only chose 7 types of lunch meat to eat in the end, which are respectively
Nitrite-containing ——
● The most well-known SPAM lunch canned meat classic and light taste
●Price beautiful piglet hehe original lunch canned meat
● Canned Merlin ham with the lowest fat content
● Canned lunch meat with the lowest sodium content of Dehe Black Pig Cloud Leg
Non-nitrite group -
● SPAM world stick lunch canned meat simple classic
● Canned meat for lunch
Nitrite group
The color is pink overall.
The most well-known one, the first lunch meat that many people eat; the packaging is more exquisite, indicating the meat content, more than 90%;
After opening the lid, there is a strong meat aroma; the taste is very soft, sweet and sour, and the taste is not bad. #大概美味程度和脂肪呈正比吧 #
Indicates: A big brand is a big brand.
This time we also bought a light taste of shi stick, which is compared with the classic taste.
There is little difference in the appearance of the slices of meat, and there is no obvious difference in taste: it is equally juicy and soft, salty and light; the difference of 70mg sodium, our tongue can not taste.
Judging from the data on nutrition labels provided by merchants, the light version has a lower fat content and a low calorie content. Those who pursue low sodium and low calories can consider a light version.
The lowest price of the lunch meat, the wind is very strong, did not expect, as soon as it came to give us a down horse, even the Benji power type players have taken a long time to open, not very friendly to people with little strength.
What is different from the stick when opened is that its cut noodles are cut, like a small piece of lunch meat cut from a large piece of canned.
The taste is the most similar to the ham sausage of the five lunch meats, which is soft and soft, and the feeling of eating meat is relatively thin.
After opening, there is more meat jelly, eating more juicy, salty taste is more obvious.
After cutting, you can see that there are pieces of meat, and the fibers of the meat are clearly visible, so the taste is more layered. The feeling is that minced meat is mixed with small pieces of meat, rather than pure minced meat.
According to their TB customer service, the more expensive the price, the more cloud legs and lean meat content, the more delicious. The best one at the moment is the Black Pork Luncheon, which is the one we bought.
Do a calculation, buy a German and black pig cloud leg lunch meat canned, you can buy 3 piglets Hehe original lunch meat can. Can't afford to eat.
This field has the lowest sodium content, but it doesn't feel too light to eat – so you don't have to worry too much about low sodium and not enough taste. However, the taste is a little more chai.
Because of the cloud legs, it smells delicious and smells very good; I like this one, "It's so fragrant." ”
No nitrite group added
The color without nitrite is dull, which can be clearly felt from the cologne.
The most expensive lunch meat in the whole venue.
The ingredients are more distinctive, adding lotus root, psyllium shell powder, oat flour. Calories and fat were above average, but sodium was not high among the 68 lunch meats.
When opened, you can see the meat grains (maybe the root grains?), which taste very meaty. Even those who don't like to eat lunch meat also think that it is OK, and there is no too heavy feast taste.
In contrast, the taste of cologne is much inferior: the aroma, texture, and texture are very similar to ham sausages.
But after all, the price is there, the price is 1/3 of the world's best, can not be too harsh.
After the tasting, let's hear the feelings of the three reviewers:
: As long as you have eaten lunch meat once, you can resist its delicious taste. Of these, I still like Shibang the most.
: After eating, I was particularly thirsty, and I still felt thirsty after drinking a lot of water. The favorite words should be Dehe that one, because it is really fragrant.
: Thirst. The first bite is not tasteful, but the aftertaste - after a few chews, you can feel the taste of spices at the base of the tongue, like the feeling of eating a rural banquet. Like not to come.
It's so yummy.~
Resources:
[1] Qian F, Riddle MC, Wylie-Rosett J, Hu FB. Red and Processed Meats and Health Risks: How Strong Is the Evidence? Diabetes Care. 2020 Feb;43(2):265-271. doi: 10.2337/dci19-0063. PMID: 31959642; PMCID: PMC6971786.
[2]https://extension.okstate.edu/fact-sheets/the-importance-of-food-ph-in-commercial-canning-operations.html
Zhong Xiqiong, Liang Shaoshan, Cai Qichun, et al. Comparison of inhibition of nitrosation reaction by several tea brewing solutions[J]. Food Science and Technology, 2014, 39(3): 45-48.
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