Selecting good-quality pork roll and sausage (giò chả) can be a challenge, as the intricate and time-consuming preparation process means that few people make it at home and often have to purchase it. Many producers use substandard meat or add additives such as borax, red salt, and other chemicals to prevent spoilage, enhance profitability, and create a crispier texture. Borax, in particular, has been banned from food production due to its potential to cause brain damage and accumulate toxic levels in the liver, leading to chronic illnesses. It can also impact reproductive functions. Additionally, some manufacturers add excessive amounts of flour to the meat mixture to reduce costs and create artificial air pockets.
To differentiate between high-quality and chemically enhanced pork roll and sausage, consider the following:
Observe the porous surface:
Pork roll and sausage made with pure lean meat will have a slightly porous surface with a few air pockets when cut. This indicates that the meat mixture has retained air during the grinding process, and these air pockets emerge during steaming or boiling. In contrast, products with a smooth and barely porous surface often contain excessive amounts of flour or chemical additives to create a chewier texture.
Examine the Surface When Choosing Pork Roll and Sausage
Pay attention to the seller’s cutting technique:
When cutting high-quality pork roll and sausage made from lean meat, the slices should slightly stick to the knife, requiring a bit of force to separate them. Observe the seller’s cutting motion and whether the slices adhere to the knife or slide off easily.
Color of the pork roll and sausage:
High-quality products made from premium lean meat will have a pale white or slightly pinkish hue. If the color is stark white or overly pink, it may indicate the use of inferior meat or the addition of red salt to enhance the color.
Smell to detect freshness:
Fresh pork roll and sausage made from quality meat will have a subtle, pleasant aroma of steamed banana leaves and boiled meat. On the other hand, chemically enhanced products may have a stronger, more pungent smell. Avoid purchasing pork roll and sausage wrapped in dry or greasy banana leaves, as this indicates that the product is old.
Opt for a Pale Pink Color, Avoiding Stark White or Overly Pink Hues
Taste and texture:
Pork roll and sausage made from quality meat will have a subtle sweetness and a pleasant aftertaste. Chemically enhanced products may leave a bitter or overly salty taste in the mouth. In terms of texture, high-quality pork roll and sausage will be tender with a slight crunch, while the presence of borax will make it excessively crispy or chewy. A mealy or bland taste may indicate the addition of excessive amounts of flour.
Turmeric test: One traditional method to detect the presence of borax is to rub a slice of the pork roll or sausage with turmeric. If the borax is present, the turmeric will turn from yellow to pinkish-red due to the acidic nature of borax. Alternatively, you can use litmus paper; if it turns red or orange, it indicates the presence of borax.
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