Beef: Know the Difference Between Healthy and Infected Meat
Beef is a premium food source that is not only delicious and versatile but also packed with nutrients. It’s rich in high-quality protein, vitamins, and minerals like vitamin B12, zinc, iron, copper, calcium, and other valuable compounds like taurine and creatine.
Distinguishing Between Safe and Contaminated Beef
While beef offers numerous health benefits, it can also pose a risk of infection from harmful parasites.
According to Professor Nguyen Van De, a former head of the Parasitology Department at Hanoi Medical University, consumers should carefully inspect meat to avoid purchasing contaminated products that may contain parasites and their eggs.
Consuming beef infected with tapeworms or their larvae can be hazardous. When ingested, these larvae enter the stomach and small intestine, where they develop into tapeworms within three months.
“Beef tapeworms can live for up to 25 years, and each segment can contain 50,000-80,000 eggs,” explains Prof. De. “When released into the environment, these segments decompose, releasing eggs that can survive for weeks or months.”
To prevent purchasing infected beef, consumers should not only be aware of the signs of contamination but also select meat from reputable, quality-controlled sources. If buying from local markets, it’s essential to carefully examine the meat to differentiate between safe and contaminated products.
Identifying Fresh, High-Quality Beef
Fresh, high-quality beef has a vibrant red color and a distinctive aroma. (Photo: Pngtree)
Aroma
Genuine beef has a characteristic, slightly pungent aroma. Simply touching the meat and bringing your fingers close to your nose should reveal this distinct smell.
Color
Fresh beef should have a rich, vibrant red color. The fat should be light yellow, and when you press your fingertip against the surface, it should feel slightly sticky, dry, and smooth, without any visible moisture or sliminess.
Examining the Cut
Quality beef is firm and has high elasticity. Pressing it should not leave an indentation or feel slimy. The cut should be dry and free of visible connective tissue.
Beef with small, long muscle fibers is generally more tender. Avoid cuts with large fibers, as these indicate tougher meat. Ground beef that has a coarse texture and lacks distinct separation between fibers may have been mixed with pork.
Genuine beef has a fresh, meaty aroma, unlike pork that has been treated with chemicals to mimic beef. Fake beef tends to be firmer, has a stronger odor, and its color is uneven.
These characteristics are less pronounced in low-quality or spoiled beef. Such meat may appear darker in color and emit an unpleasant odor. The fat becomes a deep yellow, and the bones may lose their yellow hue (in the case of cattle with corrugated skin lesions). Pressing spoiled meat results in a slimy, mushy texture and poor elasticity.
Detecting Parasite-Infested Beef
Tiny white spots or clusters that resemble small blisters are signs of parasite infestation in beef. (Photo: Getty)
To prevent infection from consuming beef, it’s crucial to inspect the meat carefully when purchasing. The simplest method is to cut into the meat along the grain to facilitate observation.
If you notice tiny white spots or small, white clusters that resemble small blisters, these may indicate parasite infestation. Similarly, if the muscle fibers have large, white or gray oval or thread-like shapes, it’s a sign of s
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