In order to buy safe meat, most of us choose to go to supermarkets, especially large chain supermarkets. However, even these supermarkets have been exposed for cleaning expired meat and other food safety issues. What should consumers do?

The supermarket staff will take out some meat ingredients such as frozen black chicken, chicken gizzards, pig liver that were not sold the day before, tear off the old packaging, wrap them with new plastic wrap, and then put on the new label for the day before starting to sell. In addition, some supermarkets also have problems such as not cleaning meat filling ingredients, washing smelly chicken before selling, and many loopholes in supermarket management.

The hazards of consuming spoiled meat

When consumers eat smelly and spoiled meat products, it can stimulate the gastrointestinal mucosa, produce various bacteria, and damage the digestive tract of the human body, as well as affect normal absorption.

After meat spoils, microorganisms multiply in large numbers and produce metabolites such as botulinum toxin, which can damage the human nervous system and cause muscle stiffness and paralysis. Other metabolites can also cause acute symptoms.

If spoiled meat contains fewer toxic substances, it may not cause acute poisoning, but if consumed for a long time, toxic substances will gradually accumulate, leading to chronic poisoning. Chronic poisoning poses a more serious threat to the human body than acute poisoning, and the long-term accumulation of toxic substances can easily lead to diseases such as cancer.

How to identify spoiled meat

Faced with an endless stream of food safety issues, we consumers are forced to hone our skills - identifying spoiled meat.

1. The color darkens. Fresh meat has a glossy surface and uniform color. Fresh pork is red or light red in color, with white fat; Beef and mutton are bright red in color, while most of the fat is yellowish in color; The skin of poultry meat is light yellow or white, and the meat color is white with a hint of redness. As the storage time prolongs, due to the oxidation of myoglobin, the color of the meat will gradually turn reddish brown. The darker the color, the lower the edibility. When the surface of the meat turns gray or gray green, or even white or black spots appear, it indicates that microorganisms have produced a large amount of metabolic products, and such meat cannot be eaten.

2. The surface is sticky. Fresh meat has a slightly dry or moist exterior, with slightly moist cut surfaces. It feels oily when touched by hand, but does not become sticky; After the meat spoils, due to the proliferation of microorganisms, sticky metabolites are produced, causing the surface of the meat to become sticky and even stringy. The sticky surface of meat is a sign of the beginning of spoilage.

3. Decreased elasticity. The fresh meat is tightly packed and elastic, and will immediately recover after pressing the indentation with your fingers. The longer it is stored, the protein and fat in the meat will gradually be broken down by enzymes, and the muscle fibers will be destroyed, so the meat will lose its original elasticity. The indentation caused by finger pressure not only cannot be restored, but may even leave traces.

4. There is an odor. Fresh meat has a normal meat flavor, while spoiled meat has a distinct putrid odor due to the breakdown of proteins, fats, and carbohydrates by microorganisms, which produce various amines, indoles, acids, ketones, and other substances.

5. Instrument inspection. Using the Deep Fin Instrument CSY-DS803Fast detection device for diseased meatQuickly and quantitatively detect the bacterial toxins, volatile basic nitrogen (meat freshness), and histamine values of diseased meat to determine whether it is diseased meat.