Analysis of water injection meat harm and identification method

Water-injection meat is one of the few illegal self-employed people who operate meat products. After slaughtering livestock and poultry blood, artificially inject large amounts of water through the carotid artery (or heart). Or directly to the slaughtered meat water or soaked in water, in order to increase the weight of meat to achieve the purpose of profiteering. The injection of water not only injure consumers in actual quantity, but also is easy to be polluted, difficult to preserve, and poor in taste, which seriously damages people's health and life safety. In order to help people to properly buy meat for relief and effectively crack down on the operators of water injection, we hereby introduce the experience of identifying water injection meat and the remediation measures in our meat market inspection.

1 Characteristics of water injection

After injecting water into the intestines of poultry, the muscles are edema, and the surface seeps outwards, such as washing the meat. In particular, the new section sees more water seepage and even drops of water. Its color is pale. It is worth noting that the normal color of the female pork is dark, but the color of the female pork is close to that of the normal pork, giving the consumer an illusion. The entrails of water-injected livestock and poultry are all edematous, and the volume is increased by a factor of two. The blood vessels are angry, the color is pale, the liver is swollen, the surface is smooth, and the texture is hard and brittle. The surface of the frozen meat is shiny and bulging.

2 The harm of water injection

2.1 Reduce meat quality

When unclean water enters the animal's body, it will cause the cell's swelling to burst, resulting in more protein loss, and the biochemical internal environment and enzyme biochemical system in the meat will be damaged to varying degrees, delaying the morbidity of meat. This reduces the quality of the meat. We often determine the quality of meat by measuring the protein content of 0 meat. At this time we often need to use a determinator and a protein analyzer, which are specifically designed to determine the content of protein in a substance. The principle is to first determine the content of nitrogen, and the content of nitrogen and protein have a certain proportional relationship. At this time, the content of protein can be calculated from the nitrogen content.

2.2 lack of disinfection means during water injection operations

Can easily cause virus contamination. This not only destroys the nutrients of the meat, but also produces a large amount of substances such as bacterial toxins. Therefore, water injection meat not only affects the original taste and nutritional value, but also accelerates the speed of deterioration and corruption of meat products, causing serious harm to people's health.

3 Note the difference between meat and normal meat

The normal fresh meat is slightly dry, or moist but not sticky; The normal fresh meat is elastic, and the acupressure depression recovers but the recovery is not complete; the water injection meat is not elastic, and there is a large amount of water leakage from the finger pressure meat surface. The injected water meat does not have the normal smell of fresh meat, and sometimes the smell is different with the injected water taste. : If you inject water containing a large amount of bacteria, the meat smells bad. The broth of normal fresh meat is clear and transparent, and the fat is reunited on the surface with a fresh scent; the broth of the water-injected meat is white, turbid, opaque, the fat drops are of different sizes, the meat taste is very light, or there are odors and odors. The muscle fibers of normal meat are evenly distributed, dense in structure, bright red in color or red, red and white in muscle and fat are clear, the surface of meat is shiny, and there is no or a small amount of thick blood leaks; water injection meat is different due to the amount of water injected, muscle fibers Different degrees of swelling, texture chaos, fuzzy, the structure is unclear with a lot of water and exudate. After thawing normal cold meat, a small amount of thick bloody water seeps out; after thawing, the water-injected meat is oozing out of the water, and the water is very light in color.

4 Inspection method of water injection

4.1 Visual Inspection

After softening fresh meat or cold meat that has been filled with water, the meat is removed from the field where the meat is placed. The bottom surface is particularly moist and there is even standing water. Hang the meat and it will drip down. Look at the muscle fiber (flesh ) Prominent than normal meat, light in color, fat on the meat pink, fat and meat boundaries are not obvious. The kidneys on the meat are swollen and enlarged, and they look hard and dark. If it is a frozen meat, it will not only increase its firmness, but it will also look bright, and there will be hail in some pits.

4.2 Contact detection method

Touching the flesh with hands, lack of elasticity, a sense of firmness and moisture, the muscles can be squeezed out by pressing the muscles by hand, and depressions pressed by fingers can not be fully recovered. If the frozen meat has a slippery feel, such as a feeling on the ice cube, a small hailstone will be seen on the cut surface of the meat.

4.3 Pressurization test

After thawing the suspicious water-injected frozen meat, it can be wrapped in a clean plastic bag and pressed with an equal-sized piece of rock or other heavy material. The water-injected meat will be squeezed out of the water.

4.4 Knife cut inspection method

The flesh knife to be tested in a thick place, along the muscle fiber cut a deep hole, the water injection meat along the edge of the knife stopped for a while to see blood leakage, severe cases can flow down the edge of the knife. After thawing frozen meat can be tested with the same method.

4.5 Meat loss test

The meat is hung in a cool place at 15°C to 20°C. After a day and night, the loss rate of normal meat is between 0.5% and 0.7%, while that of waterflood meat can reach around 4% to 6%.

4.6 Paper Inspection

Take a piece of fresh toilet paper or filter paper, cut into 4cm×6cm pieces of paper, and stick it on the cross-section of the meat of the same size. You can see the degree of water absorption of the paper, the degree of adhesion, and the size of the pull of the paper. Analyze whether the meat is filled with water. Water-injected meat, the speed of the wet paper is uniform, uniform, and not easy to adhere. It is easy to peel off from the meat, and the paper strip is small and fragile. Unwatered meat strips are wet and slow, and stickiness is not easy to peel off from the meat. The pulling force is not easy to break. To test frozen meat, use this method after thawing the meat.

4.7 cooked test

Place the weighed meat in a pot and boil it for 1 hour, then remove the weight. Uninjected meat, generally 500g raw meat can be 280 ~ 300g cooked meat, water injection meat 500g only up to about 200g of cooked meat.

5 Remediation measures

5.1 Publicize and popularize meat safety knowledge, consciously resist water injection and meat, and publicize the dangers and identification knowledge of water injection meat to the majority of urban and rural residents through broadcasting, television, meetings, and posting notices, so that the water injection meat has no sales market.

5.2 Establishing a Reporting System

On the basis of in-depth publicity, the departments of veterinary health supervision, food safety, industry and commerce, and public health all reported to the public at the 24th hour, and they welcomed and encouraged all sectors of the society to implement and operate illegal criminals to report and report on water injection. Strictly confidential and rewarded.

5.3 Carry out rectification of water injection meat special action

At the current stage, the animal quarantine department is responsible for the livelihood of livestock and poultry and the quarantine of disease-free bodies, the industrial and commercial department responsible for the inspection of the water injection meat and cooked livestock and poultry products, the public security department responsible for combating violent rejection, and maintaining the normal order. We must add Great joint law enforcement efforts to achieve division of labor regardless of home. Regularly and irregularly organized the inspection, public security, economic and trade, quality supervision, industry and commerce, and health departments to jointly inspect the market for livestock and poultry products in the region. At the same time, the combination of inquisition and unannounced visits, where anyone found to inject water, will be handled seriously and will not be tolerated.