What we know about steak is-
And this-
Ran goose ~ ~
It is such a delicious food, but the news that broke out recently made us dumbfounded and began to examine whether the "steak" on our lips was real steak. !
It is reported that a large number of "synthetic steaks" made of meat glue have flowed into the Australian meat market. These steaks are made of inferior meat pieces and meat glue. "Splicing meat" has long been a hidden rule in the global industry! Chopped meat can be spliced together with glue to make steak! I just want to say that anything is possible only if you can't think of it.
"magic" production technology:
Dissolve the prepared additive in water and stir it evenly until it is very viscous and smells like expired milk powder; Spread this "meat glue" evenly on the ground beef bought in the market; Wrap it in plastic wrap and shape it, and press it hard to squeeze out the air inside. Let it stand at room temperature for 6 hours to provide enough time for additives and beef, and then put it in the freezer for freezing treatment.
After freezing, cut the steak with a knife. It's really hard to recognize with the naked eye, enough to confuse the real with the fake.
So what is this additive?
According to the media, this is an "unspeakable secret" in the industry-carrageenan, TG enzyme and other additives.
Carrageenan is a kind of food additive, which can be eaten in moderation. In addition to water retention, it also has a special function, that is, it can "stick" minced meat together. Many restaurants and restaurants that make steaks use their "synthetic beef".
? TG enzyme additive, with the professional name of "Glutamine Transaminase", can catalyze the intermolecular combination of protein and also has the function of recombining minced meat.
? Generally speaking, they can connect different minced meat such as beef, pork, mutton, chickens and ducks, and even non-meat vegetable proteins can be combined with meat.
Is the use of carrageenan and TG enzyme reasonable?
? In China, food additives are allowed to be used only after food safety assessment proves that they are safe and harmless to human health, and the scope and dosage of use are strictly stipulated.
? According to the latest national standard GB2760-20 14, appendix A 1 stipulates that there are no meat products in the eight categories of application of carrageenan, but the national standard also has appendix A2, which points out that carrageenan can be used in various foods in a proper amount according to production needs, so it can be used in meat.
? At present, carrageenan is a kind of food additive from seaweed, soluble dietary fiber, legal food additive, and its safety is quite high; Glutamine aminotransferase is one of the most widely used enzyme preparations in food industry, which is widely used in meat products, aquatic products, flour products, food packaging materials and other fields.
? Therefore, experts said: the application scope of additives refers to the final product, not fresh raw materials, and it is a misunderstanding that food additives such as carrageenan cannot be used for meat conditioning.
? In my opinion, food additives are allowed to be used in food, but they must be strictly in accordance with national standards, and ensure that food production conforms to specifications, product ingredients are reliable and safe, and all labels are true and clear. Consumers can buy according to their personal consumption needs, so that every consumer can really understand and eat with confidence.
Teach you to distinguish the spliced beef in the supermarket-look at the ingredients
Supermarket steaks can be roughly divided into two categories, original cut steaks and spliced (pickled) steaks.
In terms of taste, there is no obvious difference between the two steaks. The spliced (pickled) steak tastes good, and the meat is particularly tender and will not be loose.
The difference between these two kinds of steak packages is obvious:
The packaging of the original cut steak is very simple, and the meat quality is displayed in transparent food bags as far as possible. The most important thing is that there is only one "beef" on the ingredient list;
Spliced (pickled) steaks are basically packed in cartons, and the appearance of steaks cannot be seen. In addition to beef, there are many food additives such as water, soy protein isolate, soy sauce, seasoning, carrageenan, transglutaminase, sodium hexametaphosphate, etc.
Therefore, "splicing" steak is not inedible, but everyone should pay more attention when buying it to avoid the wrong goods.