How to process meat is considered toxic
The pieces of meat are subjected to high temperatures, the surface is lumpy, the toxic substances inside cannot escape, making the meat more toxic, so do not boil the meat in boiling water.
Many people boil meat through boiling water for the purpose of cleaning the meat, removing impurities and toxic substances in the meat, and ensuring health. However, according to Associate Professor Nguyen Duy Thinh, a former lecturer at the Institute for Food and Biotechnology, Hanoi University of Science and Technology, this is a completely wrong way.
The characteristics of the meat is that the meat is under normal circumstances, exposed to high temperatures on the surface of the meat, will coagulate, natural toxic substances, the impurities in it can not come out. At this time, the meat is at risk of absorbing more impurities, not being expelled to the outside. Even the pieces of meat became more poisonous. If cut into pieces and then boiled, the meat will lose its nutrients.
The right way is instead of putting the meat in boiling water to boil it before processing, it is better to wash the meat several times with clean water after buying it from the market. During the washing process, it can be wrung out with salt several times, or it can be washed with dilute salt water and then rinsed with clean water.
When defrost the meat Also, don’t boil it in boiling water. Hot water can cause the outer layer of the meat to melt quickly, but keep the inside cool. Bacteria and toxins build up causing spoilage, even while the inside of the meat is still frozen. In addition, the process of hot water meets cold causes the meat to change texture, fresh taste and meat nutrition is greatly reduced. You’ll need to thaw the meat slowly, you can leave it for 1-2 days to thaw in the fridge, or take it out to wait for the meat to return to normal before processing.
Preferably boiled in cold water, if you see foam, you can use a spoon to remove it, minimizing harmful substances in the meat.
According to Mr Thinh, contaminated meat, contaminated meat is difficult to detect with the naked eye. Choosing clean pork must be seen from the source of supply. Fresh meat is based on 4 factors: color, taste, elasticity, texture.
Delicious fresh cuts of meat Red pale or bright pink. When cut, the flesh is bright pink, tender, and the fat is light. On the other hand, rancid meat has a pale color. When it touches the piece of meat, it feels thick, the pulp peels from the tube wall, the color is dark or brown. Pork that is fed less will have a darker color than regular clean meat, with red spots appearing on the skin.
Besides color, it needs to be recognized smell of meat to select the freshest varieties. Fresh meat has a characteristic odor. An unpleasant, fishy odor indicates that the meat is not fresh, rancid, or contains lean substances.
One of the important signs to be aware of when buying meat is elasticity. Press it into the meat with your fingers and then release it to check, the fibers are elastic and a red color indicates that the meat is fresh. If the meat is mushy and the skin is thick, it’s pork. The meat was mushy and the fat was yellow and the pork was sick. Touching the surface of the pork with a lean substance will indicate that the meat lacks elasticity due to the water retention in it. When cutting the meat into pieces, the meat is tender, can’t stand it, there is water seeping out. Fresh pork will be tough, when sliced there is no leakage.
About structure, a type of pork with a thin layer of fat, not tightly attached to the skin and meat (the relationship between lean and fat is clearly separate), with a thickness of less than a centimeter, probably a pig raised on lean substances . Meanwhile, clean pork usually has thick skin, 1.5-2 cm thick fat and lean meat that sticks together. The thicker the layer of fat and skin, the more evidence that the pig has been raised for a long time and is not gaining weight.
Pork is rancid, merchants are often seasoned with borax, salt and salt… to trick the senses that the meat is still fresh. Therefore, when buying, pay attention to the cut of the meat is very fresh, feels tough but dry, the meat is hunting, not sticky. When cutting deep inside, the flesh is quite tender, juicy, smells, and has poor elasticity.
Ideally, you should buy meat from a store that is certified for food safety and hygiene. If the piece of meat has strange manifestations such as discoloration, foul smell, lumpy … it should not be eaten to avoid the risk of food poisoning.
at Blogtuan.info – Source: vnexpress.net – Read the original article here
