The steak turned out to be "sticky"! Beware of this on the ingredient list

Recently, a piece of news came out on the Internet that a large number of "synthetic steaks" made of meat glue have flowed into the Australian meat market, all of which are spliced ​​with defective meat pieces + meat glue! Minced meat can be spliced ​​together with glue. Make a steak! What kind of magical craft is this?

Carrageenan or TG enzyme can stick the minced meat

According to media reports, carrageenan is generally used to make synthetic steak. Carrageenan is a food additive that can be eaten but in moderation. In addition to water retention, it has another special function, which is to bind the minced meat together.

In addition to carrageenan, there is also an additive called TG enzyme, the professional name is "transglutaminase", which can catalyze the cross-linking of protein molecules and also has the effect of reorganizing minced meat. So, what is the actual effect? ​​The experimenter bought a batch of ground beef for the experiment at a price of 30 yuan per catty.

This additive smells a bit like expired milk powder. Add water to it and it becomes sticky. After stirring, it becomes very viscous, and it will solidify when you stop stirring. Next, the experimenter evenly spread the "meat glue" on the ground beef, then wrapped it in plastic wrap to shape it, and compacted it hard to squeeze out the air inside. Let it stand for 6 hours at room temperature to allow the additives to fully react with the beef, and then put it in the freezer for freezing. The frozen steak is difficult to recognize just by looking at it with the naked eye, and it can basically be regarded as fake.

To distinguish the spliced ​​beef in the supermarket depends on the ingredients

So, what about the taste? This fried steak tastes good, and the meat is very tender and not loose.

So, do steaks on the market really contain this glue? The experimenter found in a Metro supermarket that steaks and beef products with food additives such as "reduced glue", "carrageenan", and "transglutaminase" were added. It's all. According to industry insiders, this kind of meat is called spliced ​​beef. To distinguish whether the beef is spliced ​​or not depends on the ingredients. There are too many messy things in the ingredients. It is not reliable. If only beef is in the ingredients, it is original. On the Internet, 10 slices of beef for more than 100 yuan are basically spliced.

The price of the finished marinated steak in the supermarket is about 35 yuan a box, each box is about 180 grams, the price is about three times the price of beef in the vegetable market, which shows its profit margin. Some media have reported that

First of all, xanthan gum, carrageenan, transglutaminase, etc. are widely used as food additives. According to the "GB2760-2014 Standard for the Use of Food Additives", they are allowed to be added on demand. As for the "water retention agent" to make steak more tender, It is still used as a "coagulant" to reorganize beef, which cannot be identified.

Secondly, the existing testing standards still focus on detecting the ingredients of steaks, focusing on testing whether they contain pork, duck, chicken, and other animal meat DNA, and the microbiological indicators meet the standards, and there is no requirement for splicing.

Some people in the industry believe that spliced ​​meat is between legal and illegal, and it's just a step away. Such products are common in foreign markets, but they must meet the following requirements: production conforms to specifications, products are reliable and safe, and the labels are true and clear. They are after all

"Original meat" is different. If the first two are not achieved, it is "adulterated" or "fake and shoddy"; even if the first two are achieved but the third is not achieved, it is a commercial fraud.

But you need to be careful that there are very few bacteria inside the real steak, so you don't need to heat it until it is fully cooked. Half-rare and half-rare steaks can also be eaten; "sticky" steaks will have bacteria inside, so they must be cooked to safety.