Water injection meat harm to the human body and detection methods - Database & Sql Blog Articles

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Overview

The water injection has been banned for so many years. In addition to the unscrupulous traders being too embarrassed, the regulatory authorities have found that the difficulty is getting bigger and bigger, and the standard is also a big problem. The insiders bluntly said that the current meat moisture standard is too loose, even if it is clearly known to be water-injected meat, a test, water-injected meat is still in line with national standards, which is a big blow to the formal enterprises.

The Ministry of Agriculture announced that it will organize relevant agencies to revise the moisture content of pork and severely crack down on water injection.

"Water-injected meat" is a mandatory use of plastic water pipes to infuse a large amount of water from the mouth into the body within 0.5-1 hours before slaughter, so that the body is filled with a large amount of water until its natural pores (ear, nose, eyes) , anus and other parts) slaughter when flowing out of water; or after pouring, use plastic water pipes to directly inject a large amount of water from the heart. After the meat is full of a lot of water, it will go on sale to increase the weight and earn more money.

The water injected into the "water-injected meat" often contains a large amount of toxic and harmful substances and various pathogenic microorganisms. After the meat that has been infused with a large amount of water is purchased by consumers, unexplained food poisoning and various diseases may occur. A disease that seriously jeopardizes the health of consumers.

1,

recognition methods

1 view the flesh color. The normal meat is dark red, and it is elastic. It can be restored to its original state with hand pressing, and no juice oozes out. The water-injected meat is red, and the white is severely white. It is pressed by hand, the juice on the cut surface is oozing out, and it is difficult to restore the original condition. .

2 Observe the new cut of the meat. The new cut surface of the normal meat is smooth, with little or no juice oozing out; the water-cut meat cut surface has obvious irregular reddish juice oozing out, and the cut surface is water-like.

3 absorbent paper test method. Use clean absorbent paper and attach it to the new cut surface of the meat. If it is normal meat, the absorbent paper can be completely removed, and it can be ignited and burned completely. If the water is filled with water, the paper can not be completely removed, and the absorbent paper can not be used. Ignite, or not completely burned.

4 Water-injected pork is usually very hydrated, and the water in the meat will ooze continuously. If you see the hawker constantly rubbing the meat on the counter, the meat is also likely to be filled with water.

5 The sale of pigs is best done by hanging, because the meat that has been filled with water will be easily identified and easy to ventilate. Good pork is hanged in one day, that is, using split suspension, the weight lost is not the most. More than two pounds, but the water loss of the water-filled meat will be great.

2,

harm

1 Reduce the quality of the meat, because the unclean water will cause the body's somatic cell to swell and rupture after entering the animal's body, resulting in more protein loss. The biochemical internal environment and the enzyme biochemical system in the gravy suffer different degrees of damage, which delays the process of morphogenesis of the meat; thus reducing the quality of the meat.

2 After water injection, it is easy to cause the pollution of pathogenic microorganisms. The meat surface water contains pathogenic microorganisms and lacks disinfection means during operation. Therefore, it is easy to cause contamination of pathogenic microorganisms, which not only damages the nutrients of the meat, but also produces a large amount of bacterial toxins. substance. Therefore, the water-injected pork not only affects the original taste and nutritional value, but also accelerates the rate of meat corruption, thus causing serious harm to people's health.

3 water injection meat is potentially harmful to people. The illegal elements inject into the pork are often sewage, and mixed with substances, so that the fibrous tissue in the pork is denatured, not only the meat is not good, perishable, the taste is poor, and the nutritional value is greatly reduced. During the inspection, some slaughter households often used old pesticide sprayers to inject water into the pork, and the pesticide residues in the sprayer were obvious. Due to the small concentration of pesticide residues, it is generally not immediately poisoned after eating water-injected meat, so it is often ignored by many citizens. After eating water-injected pork containing pesticides, it will cause residual pesticides to accumulate in the human body. Long-term consumption will lead to genetic mutations, causing diseases, serious cancer, and fetal malformations if pregnant.

Moisture content is an important indicator of the quality of pork meat. In 2001, the former domestic trade bureau formulated the “Liquid Limit of Livestock and Poultry Meat” (GB 18394-2001), which stipulated that the pork moisture limit value was ≤77%.

The Ministry of Agriculture said that the implementation of this standard has played a certain role in combating water injection. However, in recent years, there are still two problems in the implementation of water standards: First, illegal slaughtering enterprises or individual water injection methods are numerous, water injection technology is constantly updated, current water standards can not fully meet meat quality control requirements; second, livestock and poultry meat The moisture limit detection method does not adapt to new changes.

In response to this phenomenon, some representatives have already made suggestions on revising the pork moisture standard. The Ministry of Agriculture responded that the Ministry of Agriculture organized the China Animal Disease Control and Prevention Center (Agriculture Department Slaughter Technology Center), the China Meat Association, and the Chinese Animal Husbandry and Veterinary Society. Relevant research institutes and other units carry out research on the standards and testing methods for livestock and poultry meat moisture limit. After further review and verification, the "Live and Poultry Meat Moisture Limit Standard" will be submitted to the National Livestock and Poultry Slaughtering and Processing Standards Committee for consideration; on the other hand, the organization of live pigs Slaughter supervision "mine clearance operation", severely crack down on all kinds of slaughtering illegal activities such as water injection or other substances, and effectively protect the quality and safety of pork products.

Second, the development of "water injection meat"

There are already many variants of "water-injected meat" that make consumers hard to defend. “Glue injection” and “injection of meat” are especially worthy of caution.

"Glued meat" is a mixture of edible gum, water and carmine, which is injected into pigs, cows and sheep, and then uses the coagulability of the glue to "lock" the water. Some slaughter households add some salt and preservatives at the same time as the glue to extend the shelf life of the meat. This kind of meat can store more water, and whether it is cold water extraction or hot pot frying, the water and glue in the meat will not flow out. "Glued meat" will bring the bacteria of the meat into the human body, threatening the health of the human body.

“Injected meat” is a drug called salbutamol injected before the animal is slaughtered. Salbutamol is a beta receptor agonist commonly used as a human antiasthmatic drug. After injecting salbutamol into the pig to be slaughtered, it can maintain water retention and increase body weight. Because of the water-injected meat containing salbutamol, it poses a hazard to the health of consumers. The country has classified salbutamol as an illegal drug for animals. When the animals are injected with salbutamol, they will feel thirsty and drink water, including aqueous carrageenan.

Whether it is "water injection" or "injection of meat" or "injection of meat", it is aimed at increasing the moisture of meat to achieve profiteering. So how can we accurately detect the moisture content of meat?

Third, poultry meat moisture detection method

In the meat industry, the detection of meat moisture content has always been a top priority. The naked eye can not distinguish between water injection. There are many methods for detecting meat moisture content on the market, but the measurement results of most methods. The error is relatively large. As the “water injection” technology of unscrupulous traders is “more and more sophisticated”, the accuracy of the test data becomes more and more prominent. Moreover, the contradiction between detection speed and accuracy has not been resolved. Below are two ways to detect meat moisture.

Method 1: Drying box drying method (arbitration method)

Using the drying method principle, the sample is continuously dried in a dry box, and weighed with a balance until the sample is constant weight, and the percentage of moisture content of the sample is determined by the difference in weight. The specific method can refer to GB 18394-2001. The arbitration method test time is generally 4-6 hours.

Method 2: Infrared drying method (fast method)

Principle: The water is removed from the sample by infrared heating, and the difference in mass before and after drying is calculated as the moisture content.

Instrument: Infrared fast moisture analyzer, moisture measurement range

0-100%, reading accuracy 0.01%, weighing range 0-30g, weighing accuracy 0.001g.

Steps:

Turn on the power and turn on the switch, set the drying heating temperature, the heating time is automatic, and the result is expressed as 0-100%.

Open the sample chamber cover and take a sample tray on the balance of the infrared moisture analyzer and return to zero.

Remove the sample tray, spread the sample evenly on the tray, and put it back into the sample chamber.

Cover the sample chamber cover and start heating. After drying, read the moisture content on the digital display. In the case of a printer, the percentage of moisture is automatically printed.

The moisture content of frozen meat is calculated according to the following formula:

In the formula:

X

- moisture percentage;

M1

- the mass of the sample before thawing, in grams (g);

M2

- the quality of the sample after thawing, in grams (g);

C

- The moisture content of the sample after thawing.

Conclusion

Infrared drying method (fast method) is simpler, faster, and the test data can be consistent. It can replace the oven method and can better adapt to the rapid identification of water-injected meat than the drying oven.