Nitrite, a chromogenic agent, is often added in the processing of sausage, which will be transformed into nitrosamine, a carcinogen, which can lead to esophageal cancer, gastric cancer and so on. Many cooked foods look brightly colored, but nitrite is actually added (normally cooked meat such as pork or beef is gray or dark).

During the continuous roasting of sausage, some unhealthy substances will also be produced. Therefore, children under 3 years old should not be given sausages or sausages, and cooked meat with bright colors on the market.

Extended data:

Analysis on the hidden trouble of sausage quality;

1, raw materials, pigs may be exposed to pollutants during feeding, slaughtering and transportation.

2. The thawing temperature of raw meat during thawing should not be too high and it is easy to be infected with microorganisms.

3. The main step in the formation of product color and flavor quality is cooking. If it is not well controlled, it may lead to unqualified products, resulting in irreparable mistakes and losses.

4. The deterioration of sausage may be caused by factors such as high environmental temperature in packaging, storage and transportation, and it also brings health risks to consumers.

5. The control of workshop environment needs to be set in strict accordance with the operating standards stipulated by the state. The floor, air and equipment of the workshop should be disinfected regularly, and coliforms should not be detected. Employees should have regular physical examinations, and those who are not up to standard in physical condition are not allowed to enter the workshop.

Baidu Encyclopedia-Sausage (Dishes)

Baidu encyclopedia-sausage

People's Network-Class 3 meat is not suitable for children to eat sausage, floss and barbecue.