The quality and safety issues of meat products have attracted consumers' attention all the time. However, what kind of sanitary conditions meat products need, what quality standards they have, and how to determine whether they have security problems may not be known to many consumers.
For example, with the ham sausage, different grades of ham are classified according to what standard? In fact, different ham sausages have different requirements for starch content: special grade is less than 6%, superior grade is less than 8%, and ordinary grade is low At 10%. If used excessively, it is an inferior product.
Hygiene conditions: Difficulties in the supervision of family workshops
As with many other traditional foods, there are also two different processing methods for meat products, namely, small family workshops and large-scale industrial production.
Family workshop production is mainly based on instant food products (direct entrance food). Workshop-style production will naturally face many unavoidable health problems, such as unsanitary processing environment, unsanitary raw materials and storage, improper storage of auxiliary materials, etc., which may cause pollution of the final product.
Therefore, to purchase cooked foods such as sauces and elbows directly, consumers should pay attention to whether the sanitary conditions for processing and selling are guaranteed, whether hygiene control measures such as fly pests are in place, and whether there are temperature control measures. Regulators may also need to pay attention to whether there are hidden dangers of contaminating pathogens such as E. coli and whether the temperature will cause microbial proliferation to exceed the standard, causing food poisoning and other foodborne diseases.
However, some foods based on traditional techniques, because they will be cooked in the home kitchen, or because of traditional methods such as curing, have the reason to inhibit the growth of bacteria, and their selection is not as strict as the direct entrance food.
There is currently some difficulty in the supervision of family-owned small workshop production. Because there are no product standards and processing technology standards and other aspects, but more based on the experience of inheritance, it can not guarantee the uniformity of product quality, product quality indicators can not be limited to specific standards.
Relatively speaking, the meat products produced by large-scale enterprises can be controlled according to national or industry standards, so that the control of microbiological indicators can be achieved from the aspects of raw material acceptance, excipient ratios, processing hygiene control, follow-up packaging, and sterilization processes. The storage conditions such as temperature are met to achieve shelf life control.
Large-scale production of products will generally have packaging. When consumers purchase, it is necessary to pay attention to whether the company has a license for production and processing. If you want to understand the product information in more detail, you need to research the product's packaging label and labeling, and clearly list the additives used and their usage, so as to ensure that the additives are not used in excess or in excess. Of course, this requires a certain amount of expertise, such as product standards, additive use standards, package identification, and product labeling requirements.
Quality standards: Western ham starch content must be less than 5%
Second, we should distinguish between the health, quality and safety of meat products. What has been mentioned above belongs to the category of health issues. Excessive levels of certain excipients in food should be a quality issue. For example, if the use of only excipients such as starch in meat products exceeds the standard, it does not constitute a real safety issue.
Because the processing of meat products requires some auxiliary materials, such as starch, soy protein, spices, etc., these are originally food processing raw materials that can be legally used. There is no safety problem in using them, just to obtain better taste and flavor.
Appropriate use of starch can make meat products have better water retention, tightness, elasticity, and maintain better tissue morphology and taste. However, adding too much starch will lead to an increase in the “powder sensation†of the product, a decrease in taste, and even difficulty in swallowing, resulting in a decrease in product quality and quality.
In fact, the starch content in different varieties of ham sausages is not the same. Western-style hams generally require less than 5%, while ham sausages have different requirements according to grade: special grade is less than 6%, superior grade is less than 8%, and ordinary grade is less than 10%. If used excessively, it is an inferior product.
Most of the unqualified products are produced by non-regular manufacturers, and circulation is often found in places where farmers' markets are relatively weak in access and supervision. In addition, some users (such as hot pot restaurants, hotels and other catering companies in order to reduce costs) pursue the low price indefinitely, do not care about product quality, and will also choose unqualified low-priced inferior products.
Security issues: Comprehensive assessments through packaging, labels, etc.
Just as unhygienic foods may lead to food poisoning and other food-borne diseases, eating unqualified foods may also lead to food safety problems.
For example, in the case of fake milk powder, the lack of protein content will lead to insufficient nutritional content of milk powder, which was originally a problem of unqualified quality. However, this problem will lead to children's milk powder as a special dietary food, can not provide children with enough protein and other nutrients, and then cause children's stunting.
The illegal addition of melamine to milk powder is a purely chemical hazard that directly damages children's kidney development and function. It is a typical food safety issue.
Therefore, unsanitary and unqualified food processing is carried out and completed under very poor conditions, and the hidden dangers of food safety cannot be ruled out. For example, the use of pigments, flavors, etc. in the processing of meat products in excess of or exceeding the standard is a typical food safety problem and may cause damage to human organs and even the nervous system.
In short, we must treat the safety issues of meat products differently and treat quality and hygiene issues differently. Consumers can comprehensively assess the safety, quality, and hygiene of meat products through product processing conditions, sales conditions, packaging conditions, and labeling labels, and select meat products that are reasonably priced, reliable, and safe.
If you want to know exactly the specific quality of a meat product and whether the food safety index is qualified, you need to inquire about the standards of such products, and carry out tests through the institutions that have the ability to detect such items, and compare the test results according to the standards. Then decide.
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