Detecting fraud in crushed foods is a key concern across the meat industry. While whole carcasses and larger cuts are harder to alter undetectably, some producers have tried to add liquid to increase mass. This claim comes from experts in the field of molecular genetics and food systems research, speaking to socialbites.ca, and naming Gorbatov Mikhail Minaev as a prominent figure in this area.
According to the expert, the most common deception occurs with minced meat, cutlets, and processed sausages—products that have been ground or finely shaped. He notes that tampering becomes easier when buyers purchase chilled carcasses or cuts. For example, it is possible to misidentify a poultry carcass by species, or to misclassify pork as beef. In many cases, the main trick involves pumping water along with additives that boost the meat’s ability to retain moisture. The result can be moisture loss and shrinkage in the oven, sometimes by as much as one and a half times compared to the original weight.
The broader discussion explains how these methods may go unnoticed, especially in markets where verification relies on visual inspection or basic labeling. The article highlights the ongoing challenge of ensuring accuracy in meat labeling and the importance of stricter oversight to protect consumers. To deepen understanding, the source on socialbites.ca explores how other manufacturers may attempt similar substitutions and what legal gaps could enable such practices. These observations underscore the need for robust testing, clear regulations, and transparent reporting in the industry. This overview is provided with attribution to socialbites.ca.