1, this meat is ten years older.
This is not an alarmist. There may really be "zombie meat" in your refrigerator.
Look in the refrigerator How long has it been since you cleaned the refrigerator? For many families, there are often some meats, such as chicken, fish and pork. These were forgotten in the corner of the refrigerator, and only after a year or so.
In the opinion of nutrition experts, this kind of meat has exceeded the safe eating period, which not only has poor taste, nutrient loss, but also has health risks.
Meat preservation schedule
The term "zombie meat" originated from media reports, which is an exaggerated description of frozen meat sold to the market after years of freezing. Most of them are smuggled goods, and the quality and safety cannot be guaranteed.
But in fact, many families put meat that has been frozen for too long in the refrigerator. Li Xingmin, a meat expert and associate professor at the College of Food Science and Nutritional Engineering of China Agricultural University, said that different kinds of meat have different frozen storage times. Generally speaking, it's a bit long to store in the household refrigerator for more than half a year.
Generally speaking, it is best to eat frozen meat within 1 month after buying it back, and the sooner the better. Cold meat (that is, the temperature of meat drops to 0℃~4℃ within 24 hours after slaughter and is sold in cold storage) is best to buy and eat now. If you don't finish it that day, you can refrigerate it at 0℃~4℃ and eat it within 3 days.
Hot fresh meat (meat brought directly to the market without any refrigeration or freezing after slaughter) should be eaten on the same day after being bought back. Because at high temperature, microorganisms are easy to pollute meat and grow and reproduce rapidly, and their safety is relatively poor, especially in summer. Maybe the meat bought in the morning stinks at night.
Eating frozen meat for a long time is harmful to health.
The refrigerator is not a "safe". Even if the meat frozen for too long has not expired, it will be hard and dull to eat, with little loss of umami flavor, which has a great impact on safety and nutrition.
1, accelerated aging
The low temperature in the freezer can prevent bacteria from multiplying, but it can't completely prevent the oxidation of fat and protein, so it can't completely prevent the deterioration of meat quality.
Due to the oxidation reaction, the color of lean meat frozen for a long time will gradually change from red to brown, and the fat will gradually turn yellow, which will not only make the flavor worse, but also produce fat oxidation products that accelerate human aging.
2, increase the risk of cancer
Expired frozen pork contains many bacteria, even some tiny parasites, which are harmful to health. Long-term consumption of expired frozen pork will lead to the decline of people's own immunity and even increase the risk of cancer.
3, easy to have loose bowels
According to the Straits Herald, Aunt Lu of Xiamen specially made a table of dishes for her son's girlfriend, which was the first time she took home. After not wanting to eat, all the children at home have symptoms of diarrhea and vomiting. When I arrived at the hospital, the doctor diagnosed Aunt Lu's family as suffering from gastrointestinal diseases because of eating frozen and spoiled food, and the culprit was frozen meat in the refrigerator.
Liang, director of the Nutrition Department of Zhongshan Hospital in Xiamen, said that according to clinical statistics, the number of patients with inflammatory bowel disease has increased year by year, and about 30% of them said that food was stored in the refrigerator for too long.
4, the loss of vitamins is large.
Frozen meat not only tastes bad, but also decomposes essential amino acids if protein is oxidized. The longer the freezing time, the greater the loss of vitamins, especially B vitamins.
Meat taboo
1, never eat dead pork.
Sick pork often carries pathogenic microorganisms, which are easily contaminated by harmful microorganisms and may even have unknown poisons, so it is difficult to kill germs in home cooking.
Go to regular supermarkets and farmers' markets to buy, and don't buy meat that is obviously lower than the market price, so as to avoid buying sick and dead meat to the maximum extent.
Don't eat overcooked meat.
At the temperature of 200 ~ 300℃, amino acids, creatine, sugar and harmless compounds in meat food will react chemically to form aromatic amino groups. Aromatic amino groups contain 12 compounds, 9 of which are carcinogenic.
3. Don't eat bean pork.
Bean pork, also known as rice pork, is a disease caused by parasitic cysticercosis in pigs. If people eat undercooked bean pork, cysticercosis will develop into hookworm in people's small intestine. When you buy it, you can observe the cross section of the pork. If you find a blister the size of a rice grain, you can conclude that it is a rice grain pork.
4. Avoid salty pork fried at high temperature.
Bacon contains nitrate, which will produce carcinogenic substance nitrosopyridine after frying. Therefore, when eating salted fish, bacon, sausage, ham and other foods, avoid frying.
5. Don't eat meat bumps.
The gray, yellow or dark red papules on the pig's neck contain many germs and viruses, which are easy to be infected after eating.
6, should not be soaked in hot water.
Washing pork with hot water will affect the taste of pork. You can wipe the pork surface with a clean cloth first, and then rinse it quickly with cold water.
7. Avoid freezing after thawing.
When thawing meat, it is best to take it out of the frozen layer in advance and put it in the freezer overnight. Naturally, you will lose the least flavor and gravy, but avoid secondary freezing after thawing. Repeated freezing and thawing will make the reproduction of bacteria more crazy.
Some kinds of meat must not be eaten.
1, chicken head-harmful heavy metal
Many areas like to eat spicy chicken, and there is a folk proverb in China since ancient times: The head of a chicken is better than arsenic in ten years. Although the statement that "the older the chicken, the more toxic the head of the chicken" is not accurate, it is an indisputable fact that the head of the chicken contains heavy metals, so it is better to eat less head of the chicken.
2, the meat on the pig's neck-prone to disease
When eating, remove the gray, yellow or dark red pimples on the pig's neck. This kind of pimples is called meat dates. The pimple on the pig's neck is actually a lymph node, which belongs to the immune organ and is mainly used to filter pathogenic microorganisms. These places contain many germs and viruses, so don't eat them.
3. Bird wing tip-pathogen warehouse
The wing tips of birds such as chickens, ducks and geese are "warehouses" that hide evil and shelter evil. In fact, the "sharp wings" of birds are the long tail feathers at the upper end of the buttocks of birds such as chickens, ducks and geese. The scientific name "bursa on the cavity" is the place where lymph glands are concentrated. Therefore, it is better to eat less of these "sharp wings". Poultry that is regularly raised, inspected and quarantined will not be harmful if eaten occasionally, but it is recommended not to eat more.
4, chicken neck duck neck-glands are more toxic.
Chicken neck and duck neck contain thymus, which is an immune organ. Chicken neck and duck neck meat can be eaten, but attention should be paid to cleaning the surrounding lymph and trachea. You'd better not eat these things. However, the clean fleshy parts of chicken neck and duck neck generally have no effect.
5. Sheep tendon-pathological tissue
The "hanging tendons" of sheep (also called "hoof white beads") are generally round and granular, which is a pathological tissue of sheep's hoof. Experts don't recommend eating more.
6, livestock three glands-harmful organs
Thyroid gland, adrenal gland and pathological lymph gland of pigs, cattle and sheep are three kinds of "physiological harmful organs", which will be harmful to the body after eating. So it is best not to eat the "three glands" of livestock.