What kind of meat is fat beef roll? How to identify the synthetic meat of fat beef roll

Beef rolls are processed beef that is cut into thin slices using a special machine. Beef rolls are suitable for hot pot and can be cooked by just blanching. Beef rolls have a tender and smooth taste. In recent years, they have become more and more popular. Eating beef in hot pot has become a fashion and habit. How to identify synthetic meat in beef rolls? I hope everyone can understand it!

Contents of this article

1. What kind of meat is beef roll?

2. How to identify synthetic beef rolls

3. Will eating fatty beef make you fat?

What is beef roll?

Normally, beef rolls are made of beef. Authentic beef rolls are made of beef, while more premium beef rolls are made of beef leg meat. Cheaper beef rolls may be made of synthetic meat. Beef rolls have a tender and smooth texture and have become more and more popular in recent years.

Beef rolls are processed beef that is cut into thin slices using a special machine. Beef rolls are suitable for hot pot and can be cooked by just blanching.

Ingredients and condiments for Enoki mushrooms and beef rolls: 16 slices of beef rolls, 200 grams of Enoki mushrooms, 1 spoon of soy sauce, 1 spoon of oyster sauce, 1 spoon of sugar, and 1 spoon of cooking wine.

Ways to eat beef rolls: beef in sour soup, beef with sesame sauce and golden needles, beef with onion rice, Korean spicy mushroom soup pot, beef fried noodles with cumin, sauerkraut beef pot, blanched beef, etc.

How to identify synthetic beef rolls

To distinguish between beef rolls and synthetic meat, you can look at the appearance, color, and feel. The real beef rolls have tighter joints, shiny meat, milky white fat, and feel elastic. The pressed parts can return to their original shape. The joints of synthetic meat are relatively flat, the meat is dark in color, the fat part is yellowish and has no elasticity.

1. Look at the appearance

Beef rolls and synthetic meat can be distinguished by appearance. The joints of real beef rolls are tight and cannot be easily torn apart, and the meat is shiny and the fibers are even, while the joints of synthetic meat are flat and easy to separate, the meat is dull and the fibers are messy.

2. Look at the color

Beef rolls and synthetic meat can be distinguished by color. The fat color of real beef rolls is milky white, the meat is red, and the color is uniform and natural, but the fat color of synthetic meat is pure white or slightly yellow, and the color is too bright.

3. Look at the feel

The texture of beef rolls and synthetic meat is different. The beef rolls are elastic, and the parts pressed by hand will return to their original shape in a short time, while the elasticity of synthetic meat is poor, and it cannot return to its original shape after being pressed by hand.

Will eating fatty beef make you fat?

Eating fatty beef won’t make you fat.

In fact, fat beef is neither a breed of cattle nor a very fat cattle. It is beef that has been processed with acid and cut into thin slices.

So what is acid removal? Why do we need to remove the acid from beef?

Acid removal is a post-ripening process for meat advocated by modern meat hygiene and nutrition. The cells of a newly slaughtered cattle have not yet completely died, and they are still performing anaerobic respiration, producing a large amount of lactic acid in the body, which will affect the meat quality to a certain extent. Acid removal is to send the live livestock into a cooling room after they are naturally cooled to room temperature after being slaughtered. Under a certain temperature, humidity and wind speed, the lactic acid components in the meat are decomposed into carbon dioxide, water and alcohol, and then evaporated. At the same time, the macromolecular adenosine triphosphate in the cells is decomposed into the umami substance glycoside IMP under the action of enzymes. The taste of the meat after acid removal is greatly improved, the taste is tender, the pH of the meat is changed, and the metabolic products are decomposed and discharged to the greatest extent, thereby achieving harmlessness. At the same time, the molecular structure of the meat is changed, which is conducive to human absorption and digestion. In this way, fat cattle are still much better than ordinary fresh beef.