Water injection meat harm to the human body and detection methods - Database & Sql Blog Articles

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One,

Overview

Water injection in meat has been banned for many years. Despite the efforts of regulatory authorities, it's still a challenge to enforce the rules due to the increasing complexity of the methods used by unscrupulous traders. The current standards for meat moisture content are considered too lenient. Even when water-injected meat is clearly identified, it often still meets national standards, which is a major concern for legitimate businesses.

The Ministry of Agriculture announced that it will revise the moisture content standards for pork and take strict measures against water injection practices.

"Water-injected meat" refers to the process where large amounts of water are injected into animals using plastic tubes before slaughter, usually within 0.5 to 1 hour. This causes the meat to be filled with water, which then flows out through natural openings like the ears, nose, eyes, and anus during slaughter. Alternatively, water is directly injected into the heart after the animal is killed. This increases the weight of the meat, allowing sellers to make more profit.

The water used in this process often contains harmful substances and pathogenic microorganisms. Consuming such meat can lead to food poisoning and various health issues, posing serious risks to consumers.

One,

Recognition Methods

1. Check the color of the meat. Normal meat is dark red and elastic, returning to its original shape when pressed without any juice oozing out. Water-injected meat appears pale and may release liquid when pressed, making it difficult to restore its original form.

2. Observe the fresh cut surface. Normal meat has a smooth cut surface with little or no juice. Water-injected meat shows irregular, watery juice oozing from the cut surface.

3. Use absorbent paper. Place clean paper on the fresh cut of the meat. If the meat is normal, the paper can be removed easily and burned completely. For water-injected meat, the paper sticks to the surface and cannot be fully removed or burned.

4. Look for signs of constant rubbing. If a seller frequently rubs the meat on the counter, it could indicate that the meat is water-injected.

5. Hanging meat is a good sign. Water-injected meat tends to lose water quickly, so hanging it allows easier identification and better ventilation. Fresh meat hung for one day loses less weight compared to water-injected meat.

Two,

Harm

1. Water injection reduces meat quality. The introduction of unclean water causes cells to swell and rupture, leading to protein loss. It also disrupts the internal biochemical environment and enzymes, delaying the maturation process and reducing meat quality.

2. It increases the risk of bacterial contamination. Pathogenic microorganisms present in the water can cause spoilage, reduce nutritional value, and produce toxins. This poses a serious threat to human health.

3. Water-injected meat may contain harmful substances. Some illegal operators use sewage or contaminated water, sometimes even pesticide sprayers, which can leave residues. Long-term consumption can lead to health issues, including genetic mutations, cancer, and birth defects in pregnant women.

Moisture content is an important indicator of meat quality. In 2001, China set a standard (GB 18394-2001) limiting pork moisture to ≤77%. While this helped combat water injection, challenges remain. Illegal methods are constantly evolving, and detection techniques have not kept up with these changes.

In response, the Ministry of Agriculture is revising the standards and improving testing methods. They are also conducting crackdowns on illegal activities like water injection to ensure the safety of pork products.

Second, the development of "water-injected meat"

There are now many variations of water-injected meat that are hard to detect. "Glue-injected meat" and "drug-injected meat" are especially dangerous.

"Glue-injected meat" involves mixing edible glue, water, and coloring agents and injecting them into livestock. This helps retain water and extend shelf life. However, it introduces bacteria into the meat, posing health risks.

"Drug-injected meat" uses drugs like salbutamol, which is banned for use in animals. It increases water retention and weight, but poses serious health risks to consumers.

Whether it's water injection, glue injection, or drug injection, the goal is to increase meat moisture for profit. How can we accurately detect moisture levels?

Third, poultry meat moisture detection method

Detecting moisture in meat is crucial in the industry. Many methods exist, but they often lack accuracy. As injection techniques become more sophisticated, the need for precise and fast testing grows.

Method 1: Drying box drying method (arbitration method)

This method involves drying the sample in a drying oven until it reaches a constant weight, then calculating moisture based on weight difference. It is accurate but takes 4-6 hours.

Method 2: Infrared drying method (fast method)

This method uses infrared heating to remove moisture and calculate the percentage based on mass change. It’s faster and more efficient, suitable for quick identification of water-injected meat.

Conclusion

The infrared drying method is simpler, faster, and more reliable than traditional methods. It offers greater accuracy and efficiency, making it ideal for detecting water-injected meat in real-time.

By implementing advanced detection techniques, we can better protect consumers and ensure the quality of meat products in the market.