Water-injected beef is very cheap, why people would rather not eat and not buy? In fact, there is a lot of doorway, this article will briefly share knowledge in this regard:

Water-injected beef usually refers to the slaughter workers to the slaughter of cattle after bleeding to its arteries or heart injected with water, baking powder, gelatin, marinade powder, preservatives and other ingredients. Injecting "water" into beef is to increase the weight and water holding capacity of cattle, thereby increasing profitability. These "water" has not only not been tested for safety, there is even no limit to the amount of injection, usually a cow will be injected with 25-30 kilograms of "water", the harm is obvious.

First of all, the illegal additives in water-injected beef are grossly excessive. These additives will not be eliminated through cooking, but will accumulate in the body beyond the body's metabolic level, increasing the burden on the liver and kidneys. The baking powder injected into the water-injected beef contains alum, and overconsumption will lead to the accumulation of aluminum in the body, damaging the brain and nerve cells, or may lead to Alzheimer's disease and mental retardation.

Secondly, the hygiene standards of slaughterhouses are seriously substandard, and injecting "water" into beef will bring in pathogenic bacteria in the environment, such as Listeria monocytogenes, Staphylococcus aureus, Salmonella, etc., and reproduce in large numbers within the beef, and eating it may lead to meningitis, suppurative infections and other diseases. Even if cooking at high temperature can kill some germs, the toxins it produces are not easily destroyed, thus causing food poisoning or human and animal **** illnesses, etc.

The osmotic pressure of beef cells increases after water injection, leading to cellular rupture, protein, fat and other nutrients will be lost, in addition to the taste of beef will be worse. Normal beef meat is hard, dry surface, while the water injection of beef fiber has been destroyed, the meat becomes soft and inelastic, the appearance of wet. When tested with a paper towel, injected beef quickly becomes wet. Normal beef is usually dark red in color, and will gradually become dark red as it sits for a longer period of time. The color of injected beef is usually lighter due to the dilution of water and the rupture of cells, and the deterioration of hemoglobin's ability to bind oxygen. Consumers try to buy beef from designated slaughterhouses and sales markets, and choose beef with quarantine and inspection seals. Therefore, although water-injected beef is very cheap, but people would rather not eat than buy.