As a frequent visitor on our table, meat is not only delicious, but also the main source of human intake of protein. However, if you want to get the nutrition of meat, the premise is that you have to eat safe and guaranteed meat. Every point is very important, from choosing meat, eating meat and storing meat.
Let’s talk about the following four kinds of meat, which must be included in the "blacklist". If you see it, don’t hesitate to turn your head and leave!
About meat selection
Never buy these four kinds of meat.
The first kind: "diesel fish" and "washing powder fish"
In order to bring dying fish back to life, some black-hearted vendors will add diesel oil to the fish pond. In this way, there is less air in the water, and the fish with difficulty in breathing will swim hard and look particularly fresh. This is the "diesel fish". Diesel fish can stimulate the stomach, causing chest tightness and vomiting, and also affecting the normal function of the stomach.
The fish with washing powder is the fish sprayed with washing powder. Black-hearted traders first soak the fish in formaldehyde solution for preservation, and then spray washing powder on the fish to ensure that the fish is complete in appearance and bright in color. Washing powder contains active agent, water softener, bleaching agent and other harmful substances, formaldehyde may have carcinogenic effect, and the toxicity of washing powder fish can be imagined.
Identification method: when buying fish, first pick it up and smell it. Diesel fish has a faint diesel smell; Washing powder fish will have the pungent smell of formaldehyde because it is soaked in formaldehyde solution, and hairtail soaked in formaldehyde can not be bent, but normal hairtail can be bent.
Healthy eating fish tips:
Do not eat or eat less fish head, skin and viscera: Heavy metals generally accumulate in fish liver, kidney, lung and other visceral tissues, and the content in muscle is low.
Eat in moderation: the daily intake of fish should be controlled below 25g, or once every few days.
Try to choose smaller fish: larger carnivorous fish are at a higher stage of the food chain and store more heavy metals in their bodies.
The second type: chicken legs and wings frozen for too long.
Friends who often buy vegetables know that there are usually a large number of frozen chicken legs and wings sold in supermarkets or frozen areas of markets.
This is not to say that these chickens can’t be eaten! These frozen chickens usually come from farms all over the world, and are frozen after being split and then put into the market. Although the taste is slightly inferior to that of fresh chicken, it can meet the nutritional needs on the whole. As long as it is formal and the way, it is completely safe to eat within the shelf life.
What we are going to talk about today are chicken legs and wings that have been frozen for too long. Previously, some media had exposed the problem of "zombie meat". 2 kg of meat can be changed into 3 kg. These meats are mainly beef, tripe, chicken wings and chicken feet. You know, if the meat is kept for too long, the meat fat is prone to rancidity, and the decomposition products of protein may also produce some toxic substances.
Identification method: So, how can we avoid eating "zombie chicken"?
Step 1: Look at the appearance. If the meat is moldy, black and smells rotten, you must never buy it.
Step 2: Look at the price. The purchase cost of these meats is very low, and they are often sold at low prices. If they are far below the market price, there may be something fishy.
Step 3: Look at the thawing. If the meat itself has deteriorated, it is difficult to distinguish it when it is frozen, but once it is thawed, it will show its true colors, dull colors and give off obvious odor.
In fact, the more reliable way is to go to supermarkets, vegetable markets and other formal places to buy meat, to avoid encountering "zombie meat" and "three no meat".
The third kind: pig neck with dark red meat bumps.
When you buy pork neck meat, you should pay attention to it. If there are pathological lymph nodes on it and it is not cut clean, don’t buy it. These pathological lymph nodes are usually dark red, gray or yellow, containing a large number of bacteria and viruses, which are difficult to kill at high temperature, and people are easily infected with diseases after eating.
However, in a regular slaughterhouse, the diseased lymph nodes and thyroid gland will be cut off. In other words, if it is pig neck meat that has passed the standard slaughter and quarantine, it can be purchased and eaten with confidence.
Here is also a reminder for everyone. When buying and cooking at ordinary times, you should pay a little attention.
The fourth kind: "dyed shrimp" with attractive color.
Many vendors will "dye" shrimps in order to make them look better. Previously, a seafood wholesale market in Ningbo was exposed to selling salted shrimp with carmine added.
Carmine is a kind of synthetic pigment, which is forbidden to be used in dried meat, preserved meat products, aquatic products and other foods, in order to prevent criminals from deceiving consumers by covering up stale or deteriorated meat and aquatic products with pigments.
Identification method: it is actually very simple to identify "dyed shrimp". First of all, be careful not to buy shrimps with too bright colors; You can use a damp paper towel to rub the shrimp on the paper. If it fades, it may be dyed. If possible, you can also soak in warm water. If the water becomes particularly turbid or red, artificial pigments may be added.
About eating meat
Eat healthier at these four points.
Eat less internal organs
Although the nutritional value of animal internal organs is not low, it is better to eat less animal internal organs. First, because of the high cholesterol content, and second, because internal organs such as intestines are in direct contact with food, theoretically, the possibility of residual harmful substances is higher than that of meat. However, the internal organs are rich in iron, protein, trace elements, etc., and it is ok to eat them once or twice occasionally.
Eat less seasoned meat.
Black pepper beef, sweet and sour tenderloin … … It looks very attractive. But as everyone knows, under the cover of rich sauce, it is likely to be expired meat.
Earlier, a survey published in the English Journal of Medicine showed that eating more than 40 grams of smoked and pickled processed meat every day would affect people’s health; People who eat more than 160 grams of processed meat every day have greater health risks. These processed meats contain a lot of cholesterol and saturated fat, which is easy to block blood vessels and cause coronary heart disease. In addition, this kind of meat has high nitrite content, which will also affect health.
Principle of moderation
The fundamental way to eat meat healthily is to eat it in moderation, with 100 grams per day as appropriate.
Pork, beef, mutton and other red meats have high fat content, but their lean meat can supplement iron and prevent anemia, and fat meat must be eaten less.
Men have a great demand for red meat, and women can eat more white meat; The physical function of the elderly is degraded, and eating more red meat is easy to cause cardiovascular disease and cognitive impairment, so eating white meat is better; The child is in the developmental stage and should eat both kinds of meat. It should be reminded that people suffering from obesity and chronic diseases of grade three and higher should eat less meat and replace it with bean products.
Don’t stew too much.
No matter what meat they eat, people feel that the worse the stew, the better. As a result, the pressure cooker came into being, and it was used to stew ribs and so on. In ten minutes, even the bones became soft. However, at the temperature of 200℃-300℃, amino acids, creatine liver, sugar and harmless compounds in meat food will react chemically to form aromatic amino groups. These aromatic amino groups derived from food contain 12 compounds, 9 of which have carcinogenic effects. So, don’t eat overcooked meat. You can cook meat in a microwave oven and then pour out the broth containing many compounds, so as to avoid the harm of aromatic amino compounds to human body.
About storing meat
Meat stored like this is not afraid of getting sick.
◎ Look at the shelf life before buying.
You can refer to the shelf life and storage conditions on the label to judge the storage period.
◎ Don’t keep it in cold storage for more than a week.
Fresh meat without shelf life label should be kept in cold storage (0-4 degrees Celsius) for no more than one week.
◎ Shelf life of your own frozen meat
Low temperature can only inhibit the growth of bacteria, but can’t kill bacteria. Some low-temperature tolerant bacteria and molds will still grow and reproduce. The shelf life of red meat such as pigs, cows and sheep is 10-12 months below -18 degrees Celsius (the temperature of the freezer); Chicken and duck meat for 8-10 months; The shelf life of seafood and seafood is generally about 6 months, but it is best to eat it within 4 months. Preserved bacon and bacon should also be put in the refrigerator, which can be kept for half a year.
In fact, it is best to buy and eat meat now. If you have to store it in the refrigerator, you must remember the storage time clearly.
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