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The fake beef on the market turned out to be made like this! After reading it, this is comparable to the counterfeiting technology of scientific experiments, the existence of technology and ruthless buffs, do you still dare to eat beef?
Just how widespread is fake beef? Why the repeated bans?
Why is fake beef repeatedly banned, and the counterfeiting technology is a competition, the answer to this question is the most fundamental two words "profit".
In the face of huge profits, many businesses will choose to take risks, and consumers who do not know or know but do not care, with the intention of taking advantage of small advantages, provide a vast market soil for beef counterfeiting.
We all know that the price of beef is expensive, and it can reach forty or fifty catties in a normal catty, and some nodes and parts may have higher prices. Compared with other poultry meat and pork on the market, this price is not half a star higher. However, the special taste and high nutritional content of beef are still the meat that consumers are vying to buy.
Many unscrupulous merchants have targeted beef and made fake beef to deceive consumers through "exquisite" counterfeiting technology, so as to obtain higher profits.
So, what's the difference between these imposters and the real thing?
If there is a clear difference, consumers will already find out and will not let this disciplinary violation persist. Through special processing techniques, there is almost no difference between these fake and real beef. It is difficult for ordinary consumers to distinguish in front of a dazzling array of meat stalls.
Not only that, the price of such a fake beef, which is mixed with technology and ruthlessness, is still very low, and many consumers will choose to buy it from the price factor.
But in fact, even though you have an advantage in price, you may be buying back a piece of fake beef. This kind of thing is not an isolated case, and reports of fake beef have happened from time to time in various places over the years.
At the beginning of 23 years, a batch of fake beef was seized in Mianyang, Sichuan, with a quantity of more than 900 tons.
In June, law enforcement officers in Xiamen took down 11 stalls that were selling fake beef at one time during inspections. The amount of fake beef is equally surprising, reaching more than 2,400 catties.
It has to be said that fake beef is not a decimal in the market. So what kind of technology and ruthlessness do these low-cost, and the appearance of fake beef that is no different from real beef?
What are the ways to make fake beef? What are the categories?
These fake beef productions mainly involve replacing relatively high-value beef with other cheap meat, and at the same time using various flavors and chemical components to form the flavor of beef. Finally, the formation of the fake beef that we are familiar with.
The first step is to choose a replacement meat. At present, most merchants will choose chicken and duck, and some will choose pork as beef. The price of these meats is much lower than that of beef, and there is a huge profit margin in the process.
Of course, in order to ensure that the meat has the taste and flavor of beef, they will also add a part of the beef and mix it with other meats to form a "fake beef" with a mixture of real and fake.
In order to achieve the purpose of beef taste, they usually choose to add beef flavor for marinating, which can perfectly create the taste of beef.
Some of them will choose a beef paste obtained from fresh beef after it has been processed. These refined spices are not only extremely soluble in water, but also have a mellow aroma, and the overall taste of any meat after its blending is no different from that of real beef.
However, there are certain differences between other meats and beef, especially beef, which is redder than ordinary meat. In order to reduce the visual difference, the vendors will add some pigments such as carmine and nitrite to enhance the color. This method has always been used, but it is mainly used in processed foods such as beef rolls and beef. Some vendors will directly dye the pork with cow's blood and then air dry it to pass it off as beef.
The above methods are more or less "cattle" ingredients, but they are shoddy and deceive consumers. And some traders are even more ruthless, directly synthesized, properly technology and ruthless. There is everything, but there is no beef.
Chemical additives are blended into a paste in a certain proportion with egg white, and then processed in a specific tool to achieve the same appearance as our general beef. After having color, there must be fragrance and taste, "old friend" beef flavor flashed again, and after adding a certain seasoning, it formed a "beef" with positive color, delicious taste and mellow.
It can be that these beef are full of preservatives and additives, and eating too much is definitely not good for human health. After facing this category of beef, don't buy it because it's cheap.
In addition, for those fresh beef or expired beef, merchants will also choose two ways of water injection and reprocessing, shoddy, fake beef to deceive consumers.
In the face of such a variety of skilled means of counterfeiting beef. How do we get our eyes on the real beef?
How to distinguish real from fake beef?
Fake beef is very different from real beef in many aspects such as color, feel, and price.
First of all, in terms of color, the color of normal fresh beef has a certain glossiness, and the red color is darker. The overall texture is coarse, and the color of the fat is white or yellowish. Specially processed meat, on the other hand, cannot achieve such a coarse texture, as well as a deep red color and glossy.
Similarly, if it is a beef product, the color of the air-dried beef is dark brown, the texture is very clear, and there are white fibers connected between the meat flaps after tearing, which has a certain chewiness. Chicken and duck products, on the other hand, are mostly dark red and have poor chewiness.
Secondly, there is the feel, normal beef is elastic and does not have a sticky feeling.
If it is sticky or moist, it is most likely synthetic beef. And from the resilience, we can also see that normal beef will return to its original state with Noai after pressing, while fake beef has a soft overall meat and takes a long time to return to its original state after pressing.
Not only that, fraud is also very prevalent in beef processed products, such as everyone likes the braised beef in the marinade store, it is very likely that it is not real beef, they add a strong spice flavor at a very low price, so that consumers can not taste the difference at all, some consumers believe it is true, thinking that they have picked up a big bargain, but they do not know that it has already changed.
What's more, instead of using other normal meat as beef, but to buy those "dead meat", these unnatural dead livestock themselves have problems, and the meat they make is full of all kinds of harmful substances, and eating too much is bound to bring great impact and damage to the body.
Do you know how to tell the difference between fake beef? After reading these fake beef, which is full of technology and ruthlessness, do you still dare to eat it?