What harm does cheap pork do to human body?

For fear that fat meat is harmful to health, many people will control themselves to eat less fat meat and more lean meat. However, lean meat food also has many unsafe factors, so people should pay attention to screening. The most common problem of lean meat sold in the market and cooked in restaurants, especially pork, beef and mutton, is that it may contain abused nitrite. Improper use of nitrate will cause great cancer risk. This point was discussed in the last article. See "How toxic is red meat food?" A penny. Some lean meat is actually not meat, such as cheap sausages sold in some tourist attractions, supper stalls, university canteens and unlicensed food stalls on the street (even in Qianmen Street in Beijing, you can see them on the roadside at night), which often contain little animal raw materials or no meat, but are made of auxiliary ingredients such as pigment, color developer (sodium nitrite), starch and maltol. Due to the lack of supervision, pigments and other additives used by some suppliers may not meet the relevant national regulations. Therefore, this kind of enema food is potentially harmful to health. Due to consumers' preference for clenbuterol, the phenomenon of abuse of clenbuterol by breeders often exists. There are many related reports, so I won't repeat them here. Abuse of lean meat is a health threat to meat lovers, especially those who think lean meat is harmless. Some old (female) pigs and cows have a high degree of meat fibrosis, so it is difficult to tenderize the meat with general cooking methods. Treating old meat with alkali is a very popular secret skill in restaurants. Another reason why it is popular to treat meat with alkali in restaurants is that it can make the tissue of meat fluffy, increase the volume and expand the amount of meat. Generally, meat treated with alkali, such as boiled meat slices made in some restaurants, tastes very bad, although it is soft and chewy, sometimes it is just meat-like, without meat flavor and even bitter. Generally speaking, moderate use of "edible alkali" (sodium bicarbonate or sodium carbonate) to treat meat is harmless to health. Many foods are deacidified and neutralized with edible alkali. Many people think that tender meat powder is papain, which is a misunderstanding. Real papain meat tenderizer is not only expensive, but also effective if it is used under strict conditions, such as sufficient water, sufficient treatment time (20-30 minutes) and suitable temperature (25-35 degrees). Moreover, the meat tenderizer of papain can only tenderize the tissue on the surface of meat (lean meat), because the protease itself is a water-soluble protein with a large molecular weight and cannot enter the meat tissue. ; In addition, most meat tissues are mixed with some fat, which greatly reduces the role of protease. In fact, papain is just a widely borrowed concept. Most of the tender meat powder used in restaurants or sold in additive stores is mainly alkali or sodium nitrite.