If you eat this kind of meat, it will destroy your intestines and stomach and get sick easily. You may have it in your refrigerator.

This is really not alarmist talk, your refrigerator may really hide "zombie meat".

Go through the fridge. How long has it been since you cleaned the freezer? For many families, some meat products such as chicken, fish and pork are forgotten in the corner of the refrigerator and are not noticed until a year and a half later.

In the view of nutrition experts, the meat has exceeded the safe eating period, not only poor taste, nutrition loss, but also health risks.

Meat preservation schedule

The term "zombie meat", which originated from media reports, is an exaggerated description of frozen meat sold to the market after many years of freezing. Most of them are contraband, and their quality and safety cannot be guaranteed.

But in fact, many families store meat that has been frozen for too long in the refrigerator. Li Xingmin, a meat expert and associate professor at the School of Food Science and Nutrition Engineering at China Agricultural University, said that different types of meat have different cryopreservation times.

Generally speaking, the storage of household refrigerators for more than half a year is a bit long.

Generally speaking, frozen meat is best eaten within a month after it is bought, and the sooner the better. Cold fresh meat (that is, the temperature of the meat is reduced to 0 ℃ ~ 4 ℃ within 24 hours after slaughtering and sold in cold storage) is best bought and eaten now. If it is not finished in the same day, it can be refrigerated in the environment of 0 ℃ ~ 4 ℃ and eaten within 3 days.

Hot fresh meat (meat that is pulled directly to the market without any refrigeration or freezing after slaughtering) should be eaten on the same day after it is bought. Because at high temperatures, microbes can easily pollute meat and grow and reproduce quickly, so the safety is relatively poor, especially in summer. Meat bought in the morning may smell bad in the evening.

Eating frozen meat for a long time destroys your health

The refrigerator is not a "safe". Even if the meat that has been frozen for too long is not out of date, the taste is hard and the loss of flavor is small, which will be greatly affected in terms of safety and nutrition.

1. Accelerate aging

The low temperature in the freezer can prevent the proliferation of bacteria, but can not completely prevent the oxidation of fat and protein, so it can not completely prevent the deterioration of meat quality.

Due to the oxidation reaction, the color of the frozen lean meat will gradually change from red to brown, and the fat meat will gradually turn yellow, which will not only deteriorate the flavor, but also produce fat oxidation products that accelerate human aging.

2. Increase the risk of cancer

Expired frozen meat contains a lot of bacteria, and even some subtle parasites, which are harmful to the body. Long-term consumption of expired frozen pork can lead to a decline in one's own immunity and even increase the risk of cancer.

3. Prone to diarrhea

According to the Straits Guide, Aunt Lu in Xiamen specially cooked a table of dishes to entertain her son's girlfriend who brought home for the first time. Unexpectedly, after eating, the family all developed symptoms of diarrhea and vomiting. When we arrived at the hospital, according to the doctor's diagnosis, Aunt Lu's family suffered from gastrointestinal disease because of eating defrosted food, and the culprit was the frozen meat in the refrigerator.

Liang Chengqiang, director of the Nutrition Department of Zhongshan Hospital in Xiamen, said that according to clinical statistics, the number of patients with inflammatory bowel disease is increasing year by year, and about 30% of the patients said that food had been stored in the refrigerator for too long.

4. great loss of vitamins

Frozen meat not only tastes bad, but also breaks down essential amino acids if the protein is oxidized. The longer the freezing time, the greater the loss of vitamins, especially B vitamins.

Meat taboo

Never eat dead pork.

Dead pork often carries pathogenic microorganisms and is easily contaminated by harmful microorganisms, and there may even be unknown toxicants, so it is difficult for family cooking to kill germs.

Go to regular supermarkets and farmers' markets to buy, do not buy meat that is obviously lower than the market price, you can avoid buying sick and dead meat to the maximum extent.

Don't eat overcooked meat.

At temperatures of 200 degrees Celsius, 300 degrees Celsius, amino acids, creatine, sugars and harmless compounds in meat will react to form aromatic amino groups. Aromatic amino groups contain 12 compounds, 9 of which are carcinogenic.

Don't eat pork with beans.

Bean pork, also known as rice pork, is pig cysticercosis parasitic in pigs caused by disease and death of pork. If people eat undercooked pork and beans, cysticercosis will develop into Taenia solium in the human small intestine. When buying, you can observe the section of pork, if you find a blister the size of a grain of rice, it can be determined to be rice pork.

Avoid eating bacon fried at high temperature

Bacon contains nitrate, and after deep frying, the carcinogen nitropyrrolidine will be produced. Therefore, when eating salted fish, bacon, sausage, ham and other foods, avoid frying.

Don't eat meat bumps.

Pig neck and other places gray, yellow or dark red meat pimple contains a lot of bacteria and viruses, eating is easy to infection disease.

It is not suitable to wash in hot water.

Washing pork with hot water will affect the taste of pork, you can first wipe the surface of pork with a clean cloth, and then rinse quickly with cold water.

Do not freeze after thawing

When thawing meat, it is best to take it out of the freezer in advance and put it in the freezer overnight. Natural freezing and thawing will minimize the loss of flavor and gravy, but second freezing is avoided after thawing. If you freeze and thaw repeatedly, the reproduction of bacteria will become even crazier.

There are six kinds of meat that can't be eaten.

Pimples in the neck of pigs-susceptible to disease

When eating, the gray, yellow or dark red flesh bumps in places such as pig neck should be removed, that is, something called jujube.

The meat pimple on the pig's neck is actually lymph nodes, belonging to immune organs, mainly used to filter pathogenic microorganisms, these places contain a lot of germs and viruses, do not eat.

Bird sharp wing-germ warehouse

The tip of birds such as chickens, ducks, geese, etc.

Wing

It's just a "warehouse" that hides dirt.

Bird "sharp wing"

In fact, it is chicken, duck, goose and so on.

The part of a bird with long tail feathers on its buttocks.

The scientific name is "supraluminal bursa", which is the place where lymph glands are concentrated. Therefore, it is better to eat less of these "sharp wings".

Regular breeding, inspection and quarantine of poultry, occasional consumption will not do any harm, but it is recommended not to eat more.

Chicken neck duck neck-gland is so poisonous

Chicken neck and duck neck contain thymus, which is an immune organ. Chicken neck, duck neck meat can be eaten, but to pay attention to clean the surrounding lymph and trachea, these things are best not to eat. On the other hand, the clean meat parts on the chicken neck and duck neck generally have no effect.

Sheep suspended tendons-diseased tissue

Sheep "hanging tendons" (also known as "hoof white beads"), generally bead-shaped, string-grained, is a kind of tissue with pathological changes in sheep's hoof. Experts do not recommend eating more.

Animal three glands-harmful organs

The thyroid gland, adrenal gland and diseased lymph glands on animals such as pigs, cattle and sheep are three kinds of "physiologically harmful organs", which are harmful to health after eating. Therefore, the animal "three glands" had better not eat.

Fish "black clothes"-harmful substances collection layer

There is a layer of black membrane coat on both sides of the abdominal cavity of the fish, which is the part of the fish filtering heavy metals in the water. It has a fishy smell, strong soil flavor, and contains a large number of lipids, lysozyme and other substances, which is not suitable for consumption.

Transfer to the one who cooks at home, you must pay attention to the meat had better eat and buy now, the "zombie meat" in the refrigerator quickly clean up, eat a mouthful of ten years old, gastrointestinal damage may also cause cancer.

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