Eating meat is the most satisfying way to supplement your diet, but are you worried about consuming "restructured meat"? Experts point out that excessive consumption of restructured meat may lead to ingesting large amounts of additives such as phosphates and plasma proteins, which can be a burden on the body. Experts suggest that to avoid buying and consuming restructured meat, one should remember the three principles when selecting meat: "not frozen, with bones, and clear fiber" to ensure safety.
The manufacturing principle of restructured meat mainly involves using salt and phosphates to extract salt-soluble proteins from the muscle. Utilizing proteins with heat-irreversible denaturation properties as a medium, the meat slices are bonded; then, a heat-irreversible colloid is added to bond the slices and perform "cold setting."
Excessive intake of phosphates may lead to myocardial infarction and stroke
Chen Juncheng, with over 30 years of experience in the food industry and a part-time lecturer at the Extension Education Department of Chinese Culture University, states that excessive intake of phosphates can cause vascular calcification, making blood vessels brittle and narrow, which may lead to dangers such as myocardial infarction and stroke. For patients with abnormal kidney function, excessive intake may worsen their condition. Furthermore, the plasma protein used in shaping restructured meat is extracted from animal plasma, which may have been contaminated by bacteria during the collection process. Once consumed, it could pose health hazards.
How can consumers avoid the hidden health risks of restructured meat? Teacher Chen Juncheng emphasizes that identifying restructured meat is not as difficult as one might think. When selecting meat, as long as you remember the three principles—"not frozen, with bones, and clear fiber"—you can effectively avoid consuming restructured meat.