The easiest way to tamper with crushed food – for example, ground meat or meatballs. Whole carcasses and cuts are more difficult to fake, but are sometimes pumped with liquid to increase mass. This was told socialbites.ca by the head of the molecular genetics laboratory of the Federal Center for Scientific Food Systems named after him. Gorbatov Mikhail Minaev.
“The easiest way is to falsify minced meat, cutlets, sausage products. Anything that has been crushed in some way. Another thing is if you buy a chilled carcass or cut. You can easily distinguish the turkey carcass from the chicken carcass. Pork cut from beef. The maximum that can be done with them is to pump water with various food additives that increase the water holding capacity of the meat. But then it will flow or shrink one and a half times when you put it in the oven,” he explained.
Learn more about how other manufacturers falsify products and what legal loopholes allow this to happen. material “socialbites.ca”.