1, generally cooked beef green light then, can not eat, especially prone to food poisoning.

2, the harm to the human body is also very large, easy on the body organs caused by the burden, especially the liver and gallbladder, when these two organs have problems, to maintain the metabolism in the body will be disrupted, cirrhosis of the liver, hepatic ascites or even more serious.

What are the reasons for the greenish color of cooked beef?

1, is related to the meat phosphorus elements, add phosphorus salts in animal feed, add phosphate in processing for water retention, while in daily life brined beef green light is sometimes occurring, in the national standards. There are also added to the limited requirements.

2, is related to copper ions, if the copper ion exceeds the standard, may be harmful to the human body.

3, is the beef stored for too long or stored in an unreasonable way, the surface produces a large number of bacteria and then oxidation reaction. In the case of not clear which is the reason, found that the beef issued green, in order to prevent, it is best not to eat.