How much meat in meat, or what are the meat products

What about the fact that today’s meats look like from the picture, when they do not taste, and when they are put in the fridge, they immediately release water, they make themselves slippery, inedible, where are the Polish products that were famous in the world from a good brand? from which you will learn what preservatives conceal the meats.

Old Polish, home, grandma, because the producers refer to the tradition to suggest good quality of the product. In the past, sausages were produced using natural methods in small butchers, according to specific recipes, without chemical additives. From 10 kg of raw ham, about 8 kg of aromatic, delicious sausage was obtained.

Until 2003, Polish Standards were in force, which kept the quality of the products, at least they were the reference point, what a real sirloin or sausage should look like. If more than 1.3 kg of ham was obtained from 1 kg of meat, the product was considered similar Today, according to EU law, manufacturers are responsible for the quality of the products, which are not required by any standards.The effect is that in parts of meat products are only 30-50% of meat, the rest are protein substitutes and, above all, water. creative producers with 100 kg of pork can make up to 190 kg of ham. Such products are called high-performance products and they have nothing to do with real meat.

Today’s standards only determine the permissible quantity of individual volume-increasing additives. But they are so overstated that the manufacturer can do what he wants and we do not know how much water his products contain. on the other, protect the cured meat from deterioration before it reaches the store.

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Here you can read: Lunch meats in a diet – is it necessary to eliminate them?

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How much meat is there in meat?

The quality of sausage depends to a large extent on the content of meat and the method of production. Traditionally smoked meats made from one piece of meat (ham, ham, sirloin, bacon) should be cured in brine and herb (or dry) brine up to 48 hours depending on how big a piece of meat is, but plants that do this way are rare today.

In large modern processing plants, a curing mix is ​​made into the meat, made of water, salt, spices and the addition of substances that bind with water, increasing the volume and weight of the meat. Among the thickeners and emulsifiers are

  • proteins (soy, milk, whey)
  • modified starch (E 1414)
  • fiber from bamboo
  • guar gum
  • carrageen (E 407).

We eat too much of this protein, even without knowing it, and it is not always indifferent to health – in some it causes allergies and stomach problems. Other fillers, in small doses considered harmless, can cause allergic reactions and irritate the digestive tract mainly in children.

What products are harmful to health? Look!

In the curing mix, there are nitrates and nitrites (E 249, E 250, E 251, E 250). The sausage owes them a pink color (normally cooked or baked meat is gray-brown) and protect against botulism. For example, if you eat a lot of them, nitrosamines in the body increase the risk of cancer of the gastrointestinal tract.

In our country, the safe content of nitrates is determined based on the person who weighs 60 kg (150 mg / kg of ham in the ham, 175 mg / kg in ham) .The more intense pink-red color the sausage has, the more color fixers. – monosodium glutamate – it can cause migraines and allergies in sensitive people and is a source of sodium which should be avoided by hypertensive and cashew patients.

Traditionally smoked sausages are tasty and aromatic, but they contain harmful compounds that arise during the combustion of wood According to current EU regulations, the carcinogenic benzopyrene content should not exceed 2 μg per kg of product. Products that do not stick to the standard are to disappear from the shops. Industrially manufactured sausages are smoked smoke preparations that are sprayed or injected, or immersed in them, without carcinogenic compounds.

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You can read also: White or red – which meat to choose?

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