Nitrite, a coloring agent, is often added in sausage processing, which will be transformed into nitrosamines, a carcinogen, which can lead to esophageal cancer and gastric cancer. It looks bright, but nitrite is actually added (normal cooked meat such as pork or beef is gray or dark). Sausage will produce some unhealthy substances in the process of continuous baking.
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Quality problems of sausages
1, raw material problem, pigs may be exposed to pollutants during feeding, slaughtering and transportation.
2. When raw meat is thawed, the thawing temperature should not be too high, which is easy to be infected with microorganisms.
3. The main step of product color and flavor quality formation is cooking. If the control is not good, it may lead to unqualified products, resulting in irreparable mistakes and losses.
4. The deterioration of sausage may be caused by high environmental temperature during packaging, storage and transportation, and it also brings health risks to consumers.
Baidu encyclopedia-sausage
People's Network-Class 3 meat is not suitable for children to eat sausages, floss and barbecue.