“Beef Extract” Additive Used To Change Pork Into “Beef”
“Beef Extract” Additive Used To Change Pork Into “Beef”
From NetEase:
Noodle restaurant uses “beef extract” additive to turn pork into beef in 90 minutes
Summary: Recently, the Hefei department of industry and commerce discovered a “beef extract” additive circulating widely on the market, allowing for chicken meat to be come “beef”. A city resident revealed that this “beef extract” is not only used in the production of meat floss, it is also used a “public secret” in some small eateries, with government departments claiming that if this is true, they will investigate. Doctors say long-term use of additives can cause slow poisoning, deformity, and even cancer.
From Mop, NetEase, & Hainan News:
Business uses beef extract and glazing agent to turn pork into beef in 90 minutes
2011 April 12th, Hefei, this reporter verifies the 90 minute process of changing pork into beef.
Step 5: A comparison of real pork and the fake beef after 2 hours of cooking. The pork that had beef extract applied is very similar to real beef.
From NetEase:
Process of turning pork into “beef” by adding beef extract exposed
Recently, Anhui, Jiangxi, Fujian, and other places have been exposed by the media who have discovered a kind of “beef extract” additive that allows pork to become “beef”.
Add beef extract to the pork pieces, mainly to allow the pork to gain a beef flavor. After half an hour, the pork becomes a brown color. Then add the pork to boiling water to cook it. The color of the pork will then also become darker.
After mixing, the pork immediately changes appearance, the color looking even more like soy sauce braised beef, mingled with an aroma.
The final product is very much like stewed beef.
Source: http://www.chinasmack.com/2011/pictures/beef-extract-additive-used-to-change-pork-into-beef.html
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