As the Spring Festival approaches, festive foods like cured meat and sausages are particularly popular. However, recently, the Sichuan provincial industry and commerce system released a report stating that multiple batches of cured meat products failed quality inspections due to excessive acid value.
What does it mean for the acid value to be excessive? Associate Professor Zhu Yi from the College of Food Science and Nutritional Engineering at China Agricultural University explained that acid value is an indicator of the degree of fat hydrolysis, reflecting the rancidity of the cured meat. Generally, the lower the acid value, the better the quality and freshness of the cured meat's fat.
In addition to the potential for excessive acid value, cured meats also pose risks such as excessive nitrites, excessive microorganisms, fat oxidation, and excessive benzopyrene. Cured meats typically contain nitrites, mainly to give them a bright red color, but some companies add excessive amounts, increasing the risk of cancer. Some cured meats, due to improper processing and storage, have excessive microorganisms and may even become moldy. During processing and storage, the fat in cured meats can easily oxidize, producing a rancid smell and harmful chemicals like aldehydes and ketones, which are harmful to health with long-term consumption. If the cured meat is smoked, it may also lead to excessive benzopyrene. Moreover, cured meats are high in fat and salt and contain virtually no vitamins or other nutrients, so their nutritional value is quite low. Therefore, even if they are delicious, you should not eat too much, especially if you have high blood pressure or high cholesterol.
Of course, as a representative festive food, cured meats can be enjoyed in moderation. However, remember to boil them with plenty of water for a long time. Boiling allows nitrites, excess salt, and fat in the cured meat to dissolve into the water. The longer the boiling time, the better; it should be no less than 30 minutes each time.
Additionally, pay close attention when purchasing. First, check the packaging for integrity—there should be no air leaks or bloating, and the color should not be overly bright red. Second, the surface should be dry, firm, and elastic, with no obvious dents after pressing. Finally, smell the product. Do not buy cured meats that have a rancid, sour, or moldy smell.