A meat processing plant in Guangdong, China recently caused a stir when it was discovered selling ground meat for buns that did not meet quality standards, including pieces of meat showing visible blood glands. Nutrition experts say that on a pig, the meat parts containing “three glands” including blood glands, thyroid glands, and adrenal glands are the parts you should stay away from.
Blood Glands
This is the organ tissue of animals that filters diseases, as well as a gathering place for bacteria, viruses, and cancer-causing agents. When buying pork, if you see pale yellowish substances the size of lentils in the meat, it is the blood glands.
Thyroid Glands
The pig’s thyroid gland is an endocrine gland located at the entrance to the pig’s chest and is connected to the belly of the trachea. The main components are thyroxine and triiodothyronine, which have relatively stable physical and chemical properties and need to be heated to 600 degrees Celsius to be destroyed.
Consuming pig’s thyroid glands can cause an imbalance in the body’s endocrine system, leading to uncomfortable symptoms such as rapid heartbeat, flushed face, headache, and dizziness. Therefore, the thyroid glands are often removed when taking the meat for consumption.
Adrenal Glands
The adrenal glands are located in front of the kidneys on both sides. When cleaning the kidneys, if you notice a light brown gland surrounded by the same white fibrous sheath, it is the adrenal glands.
These are endocrine glands that produce various hormones including adrenaline, aldosterone, and cortisol. They are located on top of each kidney. Each gland has an outer cortex that produces steroid hormones and an inner medulla. Steroid hormones can disrupt the body’s water-salt balance, leading to increased blood sodium, reduced water secretion, and even edema. The medulla can stimulate the breakdown of glycogen in the body, causing increased blood pressure and blood sugar levels, constricted blood vessels, and a rapid heart rate. Eating adrenal glands can cause poisoning symptoms such as muscle weakness, numbness of the limbs, nausea, and vomiting.
People with lung disease, diabetes, or cardiovascular disease may experience more severe poisoning symptoms and worsen their condition.
How to avoid buying pork with these three glands?
Usually, the parts of the pig that contain the “three glands” are removed during the slaughtering process. Therefore, you can have peace of mind eating meat that has been tested and processed. When buying meat outside the market, pay attention to:
– Buy fresh meat and avoid buying types with unclear origins.
– Good quality meat does not have a special smell, while spoiled pork may have a foul odor or other unusual smells.
– Fresh pork should have a slightly dry outer membrane, a light red color, a slightly moist cut surface, and not be sticky. On the other hand, the outer membrane of spoiled pork may be dry or sticky, have a gray or light green color.
– Good quality meat is elastic and returns to its original shape when pressed with a finger. But spoiled pork will be dented after being pressed and cannot be restored, and sometimes it can even be pierced by a finger.
– Healthy pork skin does not have scars. The dark purple bloodspots that often appear on the pig’s skin, and may even have dark red bleeding spots.
– In a healthy pig, the lean meat is usually red or light red. Diseased pork may be red or purple, and when squeezed, it may ooze dark red blood.
Boiling meat to remove toxins and make it tender: Remember to do this additional step for a safe and enjoyable meal.
With the following simmering technique, you will experience a much more tender, succulent, and fragrant dish. Don’t miss out on this delightful treat.
