False.

The main ingredient of meat floss is protein, while cotton is plant fiber, its main component is cellulose. Using cotton to make meat loaf is not only costly, but also difficult to achieve the effect of counterfeiting, which is simply impossible.

Chinese Center for Disease Control and Prevention of Nutrition and Health researcher Xu Weisheng said, the main ingredient of meat floss is protein, while the main ingredient of cotton is cellulose. Cotton fake meat floss, not only the high cost of counterfeiting, counterfeiting effect is difficult to achieve, is simply impossible.

There is a big difference between the composition of meat floss and cotton. According to the relevant national standards, meat floss refers to the lean meat of poultry and livestock as the main raw material, by cooking, cutting, ingredients, collection of soup, fried pine made of muscle fibers fluffy into a flocculent (cooked) meat products. The essence of meat fluff is a muscle fiber, while the essence of cotton is plant fiber.

Expanded:

Cotton is naturally white and flocculent, and meat loaf is also white after washing because meat loaf is made to regulate the color by adding food coloring. The color fades after washing. These flocculent residues are animal muscle tissue, not cotton.

There is also a big difference in texture between cotton and meatloaf. Meat floss is fluffier, denser, flavorful, and moderately sweet and salty. Cotton looks fluffy on the surface, but when put in the mouth and moistened by saliva, it gathers into a thin sheet that is difficult to chew.

You can also easily distinguish between meat floss and cotton by dipping it in water and lighting it on fire. Meat floss sinks to the bottom of the water when dipped in water, while cotton floats on the surface. Meat floss burns with a burnt hair odor, while cotton burns with a burnt paper odor.

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