How to identify water injected meat

Introduction: Water injection meat refers to pigs, cattle, sheep, poultry, etc that are forced to pour a large amount of water into their bodies from the mouth by black heart butchers with plastic pipes within 0.5-1 hour before slaughter, so that their bodies are filled with a large amount of water, until their natural holes (ears, nose, eyes, anus and other parts) flow out of the water and are slaughtered or directly high from the heart of pigs, cattle and sheep with plastic pipes after slaughter A large amount of water is injected under pressure, and poultry are often injected directly into muscles with syringes When the corpse is full of water, it will be sold on the market to increase its weight and earn more money The injected water often contains a large number of toxic and harmful substances and various pathogenic microorganisms After the meat injected with a large amount of water is purchased and eaten by consumers, food poisoning and various diseases of unknown causes may occur, which seriously endangers the health of consumers The safety and health of meat food is directly related to the health and social stability of the general public In order to obtain high profits, some illegal meat sellers, regardless of the constraints of national laws, put aside their moral conscience, illegally and wantonly produce, process and sell water injected pig (cattle, sheep, poultry) meat on the market, seriously disturbing the market order and harming the interests and health of the general consumers 。 So, when consumers buy pork, beef, mutton and poultry in the market, how to identify whether it is water injected meat? One look: 1 When the qualified pig (cattle, sheep, poultry) meat is sold on the market, the meat corpse shall be stamped with the purple quarantine inspection seal of the animal husbandry department and attached with the quarantine certificate This is to judge that the fresh meat is qualified after quarantine inspection, not dead meat or water injected meat It's "rest assured meat" People can buy and eat it at ease Otherwise, it means that unqualified meat products (possibly dead meat or water injected meat) cannot be purchased for consumption 2 The fresh and normal pork (cattle, sheep and poultry) has normal appearance color, tender red and luster No exudate overflowed after cutting After water injection, the lean part of pig (cattle, sheep, poultry) carcass became light red, and the fat part was white and matte After cutting, a lot of light red blood water flowed from the incision Two touch: there is very little grease overflowing from the normal meat incision Use your finger belly to cling to the meat incision, and then when you leave, you will have a certain sense of sticking, feeling oily, without peculiar smell; because the water injected meat contains a lot of water, there will be blood and water flowing out when you touch it No paste feeling Three burning: This is the simplest and most effective identification method When it is suspected that the meat is injected with water, the consumer can paste a small unused tissue or toilet paper on the meat of the cut part of the cut pork (cattle, sheep, poultry), place it for 5-15 seconds, take it off after the tissue is wet, and then light it with fire If it can be completely burned, it is a normal meat; if it can not be burned or not completely burned, it can be judged as injected meat, and the public can not buy it Eat to avoid affecting your health.