Meat. The history of all-Russian deception.

The main television event of the past month was the long-awaited
special project of the NTV channel “Meat – the history of the All-Russian deception”. AT
the two-hour program with guests in the studio the authors tried
to answer the questions that deeply concern everyone: “How are today produced
meat and meat products, and is it safe to eat them? ”


Several prepared plots were invited to comment.
experts – technologists, plant owners and scientists. Giving the word
experts, journalists intended to establish the truth, however,
the intonation of the program clearly indicated that their goal was rather
make a splash, catch meat producers in deception

AT одной из социальных сетей Интернета мы нашли
comment postscript owned by a technologist known
Petersburg meat processing plant. Call your name woman
categorically refused, but on the emotions was very generous:

�”Ugh, as a meat industry technologist obplevala from work
of journalists. The transfer is clearly customized, because the extrusion is very
important technological operation. If you do not, then the meat
It will not be salty and tough, but who needs NOT salty sausage? ATы же
salt food. One thing at home sprinkle and everything is salty but on
producing huge chunks if put in brine or dry
using the salt method, the salt just won’t get to the center of the piece.

That is why meat syringe, and not to deceive someone. Think
do it yourself: why pump up meat with a solution
minced and cooked in thermal? This solution will just come out when the heat
processing and yield will not increase.

Meat. The history of all-Russian deception.

Brine injection increases the rate of meat ripening,
sprinkles evenly and serves as a method of canning,
to increase shelf life. AT видео был показан массажер,
which is attributed to the function of driving traces of the syringe. It’s the same
not true When massaging meat, we also reduce the time of salting and
remove excess brine. Just gentlemen journalists need a sensation.
and they even do not delve into the essence of technology.

You can only get real meat in your farm. Killed
– ate. Think about why sometimes on chilled chicken in
supermarkets have a shelf life of 5 days, and she’s
quickly slick and smell.

City conditions dictate their own rules. By the way, as a technologist, I
better eat chicken from the store, not the village, safer from the point
view parasites.

Also, I wanted to comment on a sharp weight loss in
frozen chicken. This you can do at home.
Just freeze the chicken and pull it out of the freezer to the floor.
hours every day Due to non-constant temperature conditions, it
good icing and a lot of weight gain. So what is not
self-interest, but simply not respecting temperature regimes
transportation and storage of the product.

As for nitrite and flavor enhancers: you yourself will not
there is a normal sausage! The consumer will never want to buy
gray sausage or sausage, you need pink products. Because of,
that gray is unsightly and has to be painted.

ATспомните, какого цвета мясо в супе, вот такого цвета должна
be your sausage, buy one? No, checked for many years
practice. ATсе добавки добавляются для того, чтобы колбаса имела
consumer taste, color and could be stored for a long time in

Sausages and wieners need to cook, then all the excess salt and other
preservatives will come out of them. Кстати, СATЧ не самый лучший вариант для
preheating these products.

Soy. Great! Only you remember that for meat patties at home
add bread / egg / semolina, otherwise the meat does not blind in a beautiful
cutlet. Similarly, sausage, meat can not suddenly become sticky only
in the sausage. AT СССР добавляли манку и яйца в тех же количествах, а
soy has become objectively the cheapest replacement. Look again at
Mikoyans showed egg powder and semolina.

I do not like the fact that cattle are injected with antibiotics? And you think
How many diseases will he have from such crowding? Many in
Will there be food in the country? And another topic for discussion: we bring meat from
Южной Америки, потому что объективно каленое сырье ДЕШЕATЛЕ даже
after customs clearance in our country. AT этих странах огромные дотации на
agriculture, and in our country, to occupy free
пастбище (купить) надо дать взятку местному чиновнику в ДATА раза
more land value.

AT мясе не полно всякой гадости, в мясе ровно то, что нужно,
to meet demand. If the demand is adequate, then
products will be the same. For example, there is a great recipe
sausage, which is made with the heart. BUT due to the peculiarities of the structure
fibers of the heart muscle paint over such a sausage in pink
is impossible. As a result: good gray sausage is bought only
technologists and produce it very little on limited quantities
plants, where they can afford it. “

We thank the technologist for the detailed commentary and perform
Your promise is not to give her name and place of work.

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