Water-injected meat is a raw material that has been artificially added with water to exaggerate the weight and increase profit. It is a common inferior product in mainland China in recent years. It is now also used to refer to things that have exaggerated elements. Mainly found in pork and beef. Animals can be watered for a certain period of time before slaughter, or water can be injected into the meat after slaughter. The water injection can reach 15-20% of the net weight. The color of the water-injected meat is generally lighter than normal meat, the surface is not sticky, and there is considerable light red blood flowing out after being placed. The problems caused include: animal cruelty, violation of food safety regulations, damage to consumer rights, reduction of the taste quality of meat, and hygiene problems of water injection.

Method for identifying water-injected meat:

First, look at the flesh color. The normal meat is dark red, and it is elastic. It can be restored to its original state with hand pressing, and no juice oozes out. The water-injected meat is red, and the white is severely white. It is pressed by hand, the juice on the cut surface is oozing out, and it is difficult to restore the original condition. .

Second, observe the new cut of the meat. The new cut surface of the normal meat is smooth, with little or no juice oozing out; the water-cut meat cut surface has obvious irregular reddish juice oozing out, and the cut surface is water-like.

Third, the paper test method. Use clean absorbent paper and attach it to the new cut surface of the meat. If it is normal meat, the absorbent paper can be completely removed, and it can be ignited and burned completely. If the water is filled with water, the paper can not be completely removed, and the absorbent paper can not be used. Ignite, or not completely burned.

Fourth, whether the water seepage. Water-injected pork is usually very hydrated, and the water in the meat will continue to ooze. If the hawker is seen to constantly rub the meat on the counter, the meat is also likely to be filled with water.

Fifth, the suspension method. It is best to use the suspension method for the sale of pigs, because the meat that has been filled with water will be easily identified and easy to ventilate. Good pork is hung in one day, that is, using split suspension, the weight lost is not more than the maximum. Two pounds, but the water loss from the water injection will be great.

How to identify the use of water injection meat and meat moisture detector? Using JT-K series halogen moisture analyzer produced by Xinghua Jingtai Instrument Co., Ltd., it can quickly and accurately detect the water content of water-injected meat, so that the original water-injected meat is exposed.

So what do you need to pay attention to when using the JT-K series halogen moisture analyzer to detect water-injected meat?

1. Whether it is fresh meat or frozen meat, take the lean meat test as the standard. Do not take the oiled part. If the sample contains oil, it will cause a big error in the test results.

2, the treatment of meat samples: generally need to cut the meat into thin pieces, or use a grinder to grind the meat samples, and then use a sampling spoon to thin into the sample tray.

3. Make sure the sample weight is consistent for each test.

4. If the frozen meat is tested, after the sample is taken, the sample must be placed in the freezer; if the temperature is too high in summer, it will cause a large error in the test results.