1, the harm of irrigated pork
Water injection into meat is more harmful. First of all, using water to top the meat and selling it as meat harms consumers. At the same time, water injection will destroy the texture of meat, and fresh meat will lose its original quality and flavor. The most serious thing is that water injection will bring all kinds of parasites and pathogenic bacteria into meat, causing serious pollution and harm.
After a large amount of water is injected into the gastrointestinal tract of pigs, the gastrointestinal tract is seriously relaxed, resulting in the loss of contractility and slow intestinal peristalsis. Food in the gastrointestinal tract will rot and then decompose to produce toxic substances such as ammonia, amine, cresol and hydrogen sulfide. After repeated absorption, these toxic substances spread all over the muscles of pigs and were finally eaten by people. A large number of irrigation, the pig's chest is compressed, and it is difficult to breathe, which leads to hypoxia in its tissues, semi-asphyxiation and self-poisoning, and gastrointestinal bacteria enter the muscles through blood circulation, which is harmful to the human body after eating. Some illegal pig dealers usually feed pigs with dirty water.
In an interview, the water used by a water injection dealer actually came from the fish pond in the restaurant next door, and the water in the fish pond came from the pond next to it. The degree of pollution can be imagined. In order to make pigs absorb it faster, some dealers even add washing powder to the water. Old-fashioned pesticide sprayers are sometimes used to inject water into pork, but the pesticide residues in the sprayers are obvious. Because the concentration of pesticide residues is small, it is usually not poisoned immediately after eating water-injected meat, so it is often ignored. But pesticides decay for a long time. After eating water-injected pork containing pesticides, residual pesticides accumulate in human body. Long-term consumption will lead to gene mutation, cause diseases, and even cause cancer in severe cases. If pregnant, it will also cause fetal malformation.
2. How to distinguish irrigated pigs?
Method 1: Check. Check the inspection and quarantine seals and other qualified certificates.
Method 2: Look. Pork without irrigation is red, and pork with irrigation is generally lighter in color.
Method 3: Squeeze by hand. Pork without water is elastic, and pork with water can't stand being squeezed by hand. As long as the customer squeezes by hand, water drops will seep out.
Method 4: Touch by hand. When your hand touches pork without water, it will get stuck. After adding water to pork, the surface is not sticky.
Method 5: Paper paste. Stick the paper on the poured pork and it will soon be soaked. When you take it off, the paper has no grease.
3. Taboos for eating pork
1. Soak pork in hot water.
Some people often soak the fresh pork they bought in hot water, thinking that washing pork with hot water would be cleaner. In fact, doing so will make pork lose a lot of nutrition.
The muscle tissue and adipose tissue in pork contain a large amount of protein, which can be divided into myolytic protein and myofibrillar protein. The freezing point of myosin is 15℃- 16℃, and it is very soluble in water.
Pork soaked in hot water will lose a lot of myoglobin. At the same time, myoglobin contains organic acids, glutamic acid and sodium glutamate, and the loss of these components will affect the taste of pork. Therefore, pork should not be soaked in hot water, but washed quickly with cold water.
2. Stewed meat erosion
Braised ribs in pressure cooker, the meat is erosive and delicious. However, at the temperature of 200℃-300℃, amino acids, creatine liver, sugar and harmless compounds in meat food will undergo a series of chemical reactions to form aromatic amino groups. These aromatic amino groups derived from food contain 12 compounds, 9 of which are carcinogenic.
The best way is to cook the meat in the microwave oven, and then pour out the broth containing many compounds, so as to avoid the harm of aromatic amino compounds to human body.
3. Eat too much lean meat.
Some people think that eating fat meat will make you fat, and eating lean meat will neither make you fat nor guarantee your nutritional intake, so they eat lean meat. In fact, eating more lean meat is not necessarily good.
The content of methionine in lean meat is relatively high. Methionine can be converted into homocysteine under the catalysis of an enzyme, and too much homocysteine can also lead to atherosclerosis. Therefore, we must pay attention to eating lean meat in moderation and not eating more.
4, love to eat fried bacon
Bacon contains nitrate, which will produce nitrosopyridine after frying or frying. Therefore, when eating salted fish, bacon, sausage, ham and other foods, avoid frying. The correct way to eat is to cook and steam bacon, sausage, ham and other foods thoroughly, so that nitrosamines can evaporate with water vapor. When cooking salty and smoked food, it is best to add some rice vinegar, because vinegar can decompose nitrite and also play a role in sterilization.