The way to process meat is thought to be toxic

The piece of meat encounters high temperature, the surface clumps, the toxic substances inside cannot escape, making the meat more toxic, so do not blanch the meat with boiling water.

Many people blanch meat through boiling water for the purpose of cleaning meat, removing impurities and toxic substances in meat, and ensuring health. However, according to Associate Professor Nguyen Duy Thinh, former lecturer at the Institute of Food and Biotechnology, Hanoi University of Science and Technology, this is a completely wrong way.

The characteristic of meat is that the meat is in a normal state, encountering high temperatures on the surface of the meat, it will clump, naturally toxic substances, dirt inside cannot escape. At this time, the meat is at risk of absorbing more dirt, not being excreted outside. Even the piece of meat becomes more poisonous. If cut into pieces and then blanched, the meat will lose nutrients.

The correct way is that instead of putting the meat in boiling water to blanch before processing, you should wash the meat several times with clean water after buying it from the market. During the washing process, it can be squeezed with salt a few times, or it can be washed with diluted salt water and then rinsed with clean water.

When defrost meat Also, do not blanch in boiling water. Hot water can cause the outer layer of meat to defrost quickly, but the inside is still cold. Bacteria and toxins build up causing harm, even when the inside of the meat is still frozen. Besides, the process of hot water meets cold causes the meat to change texture, fresh taste and the nutrients of the meat are greatly reduced. You should defrost the meat slowly, you can leave it for 1-2 days to thaw in the refrigerator, or take it out to wait for the meat to return to normal before processing.

Should be boiled with cold water, if you see foam, you can use a spoon to skim it off, minimizing harmful substances in the meat.

According to Mr. Thinh, contaminated meat, contaminated meat is difficult to detect with the naked eye. Choose clean pork must see from the source of supply. Fresh meat is based on 4 factors: color, taste, elasticity, texture.

Delicious pieces of fresh meat Red pale or bright pink. When cut, the meat is bright pink, soft, and the fat is light. In contrast, rancid flesh has a pale color. When touching the piece of meat, it feels viscous, the pulp is peeled off the wall of the tube, the color is dark or brown. Leaner-fed pork will have a darker color than regular clean meat, with red spots appearing on the skin.

Besides color, need to recognize the smell of meat to choose the freshest variety. Fresh meat has a characteristic smell. Unpleasant and fishy odors indicate that the meat is not fresh, rancid, or has lean substances.

One of the important signs to know when buying meat is elasticity. Use your fingers to press into the meat and then release it to check, the fibers are elastic and red, indicating that the meat is fresh. If the meat is mushy and the skin is thick, it’s a sow. The meat is mushy and the layer of fat is yellow and the pig is sick. Touching the surface of pork with lean substances will show that the meat has no elasticity due to water retention inside. When cutting meat into pieces, the meat is soft, can not stand, there is water seeping out. Fresh pork meat will be firm, when sliced, there is no leakage.

About structure, the type of pork with a thin layer of fat, not firmly attached to the skin and meat (the link between lean and fat is clearly separated), with a thickness of less than one centimeter, it may be a pig raised with lean substances. Meanwhile, clean pork often has thick skin, fat about 1.5-2 cm thick and lean meat sticking together. The thicker the layer of fat and skin, the more evidence that the pig has been raised for a long time and has not been raised in weight gain.

Pork is rancid, vendors are often seasoned with borax, salt and matches… to deceive the senses that the meat is still fresh. Therefore, when buying, note that the piece of meat is very fresh, it feels hard but dry, the meat is firm and not sticky. When cutting deep inside, the meat is quite soft, runny, smelly, and has poor elasticity.

Ideally, you should buy meat from a store that has been certified for food safety and hygiene. If the piece of meat has strange manifestations such as color change, bad smell, viscous … should not be eaten to avoid the risk of food poisoning.

Thuy Quynh