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Text丨Bored look at the day
Edit丨Boredom look at the day
"The people take food as the sky, food as the first, safety as the foundation, quality as the root, quality as the root"
As the pace of the Spring Festival is getting closer and closer, every household is beginning to get busy, and killing pigs and sheep before the Spring Festival is an important task in the countryside. Some of them are to sell meat in the village to make a living, and some are to greet their relatives and friends. At this time, friends in the city will also go to the vegetable market to choose all kinds of meat to satisfy their taste buds during the festival.
In addition to the festival, I believe that everyone usually eats the most pork, after all, the price of mutton and beef is a bit expensive, unless the New Year is a holiday, otherwise many people are usually reluctant to buy.
In order to be able to buy fresh pork every day, you have to go to the vegetable market early, otherwise you may be picked up for good meat when you go late.
Speaking of which, I don't know if you still have the impression that when you go to the vegetable market to buy vegetables, do you notice that butchers often wipe the table with a rag, and some of them have been wiping pork?
Why do butchers keep wiping down tabletops and pork?
In general, there are three scenarios.
First, the meat will become dry and unsightly if it is left for a long time.
At this time, the vendor will wipe it with a rag dipped in some water, wipe it with a wet rag, and then wipe off the water droplets with a dry rag, or wipe it directly with a semi-wet and half-dry rag, after wiping, there will be a layer of oil and water on the surface of the pork, and the pork at this time looks particularly fresh and shiny.
If the average person doesn't understand it, they will feel that this meat is particularly fresh and gives people the urge to buy it.
Second, the meat may have been filled with water.
If you see that the butcher is constantly wiping the table in addition to the meat, then his meat may be water-injected meat, so you should be cautious about buying it at this time.
Water-injected meat is to inject a large amount of water into the animal's body before slaughtering, or directly into the meat after slaughter. The injected water can reach 15-20% of the net weight, and the flesh color is also lighter than normal, and the surface is non-sticky.
So why does the butcher keep wiping the table? Because after the water-filled meat is left for a while, blood will keep flowing out, so the butcher has to keep wiping the table.
In addition to pork, water-injected meat is also often used in beef and mutton, so you must pay attention to it when buying it, and don't be easily deceived.
Third, butchers love to be clean
Everyone should know that before killing a pig, it is necessary to bleed, and if it is not cleaned, then part of it will remain in the meat.
When you take it out and sell it, there may be no problem, if you don't sell it for a long time, then the blood in it will slowly flow out in the afternoon, and at this time, some meat dealers who love to clean will take a rag to wipe it, otherwise the meat will not be sold, and the flesh and blood will be blurred everywhere, which is really not good-looking.
What are the dangers of eating water-injected meat?
Eating it once in a while is not very serious, but if you buy and eat water-infused meat for a long time, the impact on your health will be very great.
First of all, water-injected meat is an inferior product, and it is the black businessmen who use the method of filling water into the meat to increase the weight in order to make huge profits.
In addition to the weight adulteration and poor meat quality, most of the water they inject is tap water or water with added pigments, and even more so, it is water that has been polluted.
Even tap water contains all kinds of pathogenic microorganisms, not to mention the sewage used, which may not be able to completely sanitize these bacteria even after heating.
When we eat this kind of water-infused meat, it will generally lead to gastrointestinal infection, diarrhea, abdominal pain, vomiting and a series of uncomfortable symptoms. Generally, food poisoning does not occur immediately after eating water-infused meat, so it is often ignored by many members of the public.
However, these germs will accumulate in the human body, and long-term consumption will lead to genetic mutations, cause diseases, cause cancer, and cause fetal malformations in pregnant women.
Therefore, we must pay attention to the identification of raw materials and meat when buying meat in our lives to avoid adverse effects on our health.
How to tell the difference between water-infused meat?
In fact, if you want to distinguish which ones are water-infused meat, the method is very simple.
1. The color of normal meat is bright red, while the color of water-injected meat is relatively light, and even white.
2. The normal meat is very elastic, and it can quickly return to its original shape after you press it with your hands, and there will be no blood oozing out, while once the water-infused meat is pressed, there will be blood oozing out of the cut surface, and it is difficult to return to its original shape.
3. The new cut surface of normal meat is usually relatively smooth, and after air drying, a thin film will be formed on the surface of its surface, which is sticky to the touch, but there is little blood oozing, so it is not wet;
4. Pork is often sold in the way of hanging, even if a good pork hangs for a day, it will not lose much weight, and the most feared by water-injected meat is this, because it is easy to be seen through after hanging, and the moisture will be lost a lot.
5. The last point is what I said above, because the water of the water-injected meat is very large, and the meat will continue to seep blood, so if you see the butcher constantly wiping the meat on the counter, then this piece of meat is likely to be water-injected meat.
Another noteworthy point is that many meat stalls are now lit with some red floor lights, if you find that this kind of lamp is used, it means that the stall is more problematic. Why?
The reason why they choose red light is mainly to make their meat appear fresher under the light, and this trick can often deceive many customers.
The next time we encounter such a meat stall, we can put a piece of his meat under an incandescent lamp or in the outdoor sun, and see how the color of the meat is.
epilogue
Through this article, I hope that more people will be aware of some of the tricks commonly used by butchers, so as to reduce the probability of everyone being deceived in this regard.
In addition, I believe that you have all learned how to distinguish between water-infused meat and normal meat~
I hope these little common sense brought by the editor can help you in your daily life.
In addition, here, I sincerely hope that all food manufacturers can keep in mind that "the people take food as the sky, food as the first, safety as the foundation, safety as the foundation, and quality as the root"!