A woman bought sheep's blood but it didn't break when she dropped it. What harm does injecting blood and meat have to the human body?

China Science and Technology News Network, December 15 (Qin Chuan) Recently, in Bozhou, Anhui, a woman bought sheep blood that could not be broken even if it was thrown. Netizens speculated whether it was added with glue. In addition to glue-injected blood, there are also many glue-injected meats on the market.

In order to increase sales and obtain higher profits, many businesses mix edible glue and blood and inject it into animals. The glue is used to lock the moisture in the animals, thereby increasing the weight of the meat. The meat produced in this way is the so-called "glue-injected meat."

However, many businesses will add some salt and preservatives to extend the shelf life of meat when injecting glue. It is understood that a 250 kg cow can weigh 290-300 kg after injection. Some unscrupulous vendors will inject carrageenan blood and industrial raw materials into meat, because carrageenan has the function of locking water, making the injected meat more difficult to distinguish than the water-injected meat. If you eat this kind of meat containing carrageenan for a long time, it will increase the burden on various organs and endanger human health.

In a hot and acidic environment, carrageenan-injected meat may be degraded and cause harm to the body. Excessive intake of meat containing carrageenan will reduce the body's absorption of potassium and other minerals, and may also cause inflammation, intestinal damage, ulcers, tumors and other hazards. The same is true for injected blood.

How to buy a healthy piece of sheep's blood? First of all, the surface of the blood clot of real sheep's blood will have pores formed by bubbles. The pores are generally large and irregularly distributed. After cutting, the inside is also full of pores. The color of real sheep's blood clots is generally dark red or brown red, but there are fake blood clots on the market that are dyed with the same color as the real blood clots, so you need to carefully distinguish them. Finally, real blood clots will feel harder and less flexible. They will break easily when you pinch them when they are not cooked, but they will taste chewy after they are cooked. If they are fake, they will be very flexible and will break easily after they are cooked.