By its very nature, the dangers of minced meat are much greater than in a piece of meat. There is no meaning that danger of dangerous food, but we must extreme precautions when handling it to avoid food toxiinfections.
Why is a correra manipulation of minced meat?
Minced meat has more risks than a sirloin or a whole piece of meat. «In general, all products that carry a greater prosecuted, in this case, the cut, by definition, have more risk and a lower useful life,» says Claudia Garcia Olivas, quality responsible in Aldi Spain.
Son several reasons to be maximum care when manipulating it, both at the point of packaging and sale, as a house:
- The chopped implies the Intense product contact with other surfacesespecially, with the chopped blade. «Although it is very neat in cleaning these elements, it is inevitable that they are germs,» says the expert.
- The chopped operation makes Aurmar the suits of the product in contact with oxygen. This favors the development of aerobic bacteria and, with it, a more raspid degradation of the product compared to pieces of mayor Tamamo.
- The chopped operation Aumma the product temperature. «This favors the development of bacteria. That is why it is so important to keep it at colder temperatures and refrigerate it right when leling home,» he explains.
Normacive and denominations: Minced meat or Burguer Meat?
Minced meat
He Royal Decree 1916/1997 Define minced meat as the meat that has been would be an operation an operation of chopped fragments or when passing through a continuous chopper. ”
The European regulations are obliged to be maintained a minced meat without additives, at most, a 2ºC, while the rest of the meat products have an upper limit of up to 7ºC. «The established regulatory that minced meat cannot carry additives or preservatives. Only salt addition is allowed by a maximum percentage of 1% of the total product weight. Because, it is recommended to consultant dental consultant of the 24 horrifying to the chopped.
Meat prepared
The regulations established that food products, condiments, additives or treatments that are insufficient to modify the cellular structure of the meat can be added in the central part of the cutting surface and making the characteristics of the Car Car Car Car carsca disappearance. (Art. 2.2 Royal Decree 1916/1997). To the minced meat, certain conservatives can be added (exclusive sulitos) to comply with their durability. «In consequence, the legal denomination is not minced meat, but of flesh preparation.»
Burguer meat
He Royal Decree 474/2014 It includes a very common alternative in the linear of the supermarket: the bourgeois Meat (the legislator uses the term castellanized, with ‘u’ between the ‘g’ and the ‘e’). It is defined as’ fresh product, prepared by a minced meat and other ingredients, including additives, with a minimum content of cereal or vegetables, or both, 4 %. «It is a meat preparation that contains minced meat to which conservatives (sulphites), 4% of vegetables or cereals are added, especially dressings to give flavor. Unlike the meat, the bourgeois Meat Tinee a durability mayors,» ExpuC Expert.
Hamburg
Regulatory also contemplates the Hamburgaza as a product. It is defined ‘product made with minced meat with salt, spices, condiments or other food products’ (additives)’. The regulations (Royal Decree 474/2014) requires that it must always prepared with fresh meat.
Good practices to handle minced meat safely
Once the risks of minced meat have been known, it is very important to manipulla so that food safety is guaranteed.
- Always keep it in the fridge Until we are going to cook it. Essential not to break the cold chain.
- Do not keep it more than 24 hours in the fridge. If we do not cook it, it will have to be freezing “always in a clean receiver. When you want to return a use, the defrosting operation must be performed in refrigeration, or, if possible, empit the cooking risks.»
- Cook it complete. In this way we make sure to eliminate possible pathogens.
Be careful with little made hamburgers!
The fashion of hamburgers has brought a dangerous trend: consuming them very raw inside with the excuse of guaranteeing that being the most played. This insufficient way of preparing it, very extolled by some gurus and influencers, involves food risks, as warns Aesan.
This organism points out that minced meat has a greater risk than other pias of meat to be contaminated with pathogenic microorganisms, such as Escherichia coliShiga toxins producer (known as Estec) and cause of food toxyinfects. ‘When the superficial part of the meat is contaminated with Estec, and it is chopped or short, the bacteria presents them on the surface will contaminate with mayor probability to the subtraction of the product, «says this body.
Tips for cooking it safely
Not to take risks, agree to follow these steps. We will avoid cross contamination and other risks of toxyinfections:
- Extreme hygiene in the food preparation zone
- Handwashing prior to manipulation
- Knead on a clean surface
- Do not use dirty or that we have used with other foods to avoid cross contamination
- Cook the minced meat complete a temperature mayor a temperature or equal to 70ºC for at least 2 minutes. Claudia García advises to ensure well before getting her out of the iron. «The thickness of the elaboration, sometimes, makes not segue a stata temperature in the center of the product,» he explains.
Is processed minced meat safe?
Processed foods are those attached to some type of manipulation. There is a erroneous tendency to demonize them due to the belief that they are not healthy, when, in reality, many of these processes extend the durability of food, avoid food despair and permits to make a more coherent management of Naja de Naja de Naja de Naja de Naja de neste de naja de naste de naja de naste de naste. It is what happens when we buy already packed meat or a meat of Burguer meat.
Claudia García emphasizes that as consumer consumer we can verify in the list of ingredients and in the attached of nutritional information what type of product we are buying, since the standard requires the packager to leave the record of thin form explicitly. «It can be committed if it is minced meat or a meat preparation observing the name of the product. Also, check if in the list of ingredients appear conservatives,» he adds. In this second canoe,
To know the durability of a packaged meat, whether minced meat, Burguer Meat or hamburger, you just have to consult the expiration date entrés in the wireless.
How to recodo a minced meat in poor condition
Both raw and time cooked, we must pay attention to certain detail that they will inform us that our minced meat is not suitable for consumption.
- Anomalous color. Fresh minced meat has an intense bright red color due to miglobin. A brown or grayish tone indicates that it is not fresh, while green or blue motorcycles point to possible bacterial or fungal growth.
- Unpleasant smell. If you wonder how the meat smells in poor condition, the answer is simple: it is a smell that reminds the ammonia, an unpleasant acid aroma that indicates that the rotting process has begun.
- Sick texture. The newly chopped meat is loose and firm. If it is in poor condition, it gets viscous, a sign that bacteria are already doing their job.
- Broken or deterioration. The container is the guarantee that the product is in perfect condition for sale. It can happen that at the point of sale it is racked by a bad manipulation when placing it in the linear or by carelessness of other buyers. He could also have broken when putting it in the car or taking the sharing at home. In this case, for security, better discard it, even if the expiration date has not been passed.
- Strange flavor. If the first bite once cooked knows sour or bitter, it will be indicating that this meat is not in good condition. In doubt, better discard all suspicious flesh of being contaminated.
The Aldi Council
To avoid cross contamination at home it is important to keep the cutting and preparation surfaces clean. It is also useful to have a different cutting table for fruits and vegetables and another for raw meats and fish.
Claudia García. Agricultural Technical Engineer and Food Technologist. He is responsible for quality in Aldi Central de Purchas (Spain). PREVIORMARE HAS WORKED AS THE PUECAS OF LOGÍNOS AND CORPORATE RESPONSIBLE OF QUALITY OF FREQUENCY PRODUCTS IN CAPRABO – EROSKI. He has been responsible for quality at Comertel and consultant at Institut Català de Technology (Unitat d’Essessorament).
