(1) is easy to cause the pollution of pathogenic microorganisms. For livestock and poultry without water injection, a slightly dry protective film is quickly formed on the surface of meat after slaughter, which can prevent the loss of nutrients in meat and the invasion of external bacteria; However, there is no protective film on the surface of water-injected meat, which accelerates the invasion and reproduction of bacteria. In addition, if the quality of the injected water does not meet the drinking water standard, it contains pathogenic microorganisms, and there is no disinfection method in the operation process, it is also easy to cause the pollution of pathogenic microorganisms. The existence of pathogenic microorganisms not only destroys the nutritional components of meat, but also produces a lot of toxins. Therefore, the meat injected with water not only affects the original taste and nutritional value, but also speeds up the deterioration of meat, thus causing serious harm to people's health.

(2) Reduce the quality of meat. The water content in livestock and poultry is in a relatively balanced state, and forced injection of too much water through external force will break this balance. When water enters the body, the cells of the body swell and rupture, and a large amount of protein is lost. The biochemical environment and enzyme biochemical system of muscle cells in meat are destroyed, which hinders the natural changes such as rigor mortis and maturity of meat. In addition, in the process of extravasation of injected water, some nutrients such as hemoglobin in meat are lost with the extravasation of water, thus reducing the quality of meat.

(3) Harm to human health. Criminals often inject unclean water into pork, and sometimes add some chemicals, such as sedatives, vasodilators, coagulants, etc., to achieve the purpose of making profits. Some of these additives are illegal drugs and some are chemical reagents. Therefore, long-term consumption of water-injected meat will cause diseases and even cancer.