4 mistakes when processing meat that are dangerous to your health

Processing meat properly is one of the extremely important things housewives need to do to ensure the health of the whole family.

1. Use different cutting boards for all raw and cooked meats.

Using only one cutting board to cut all types of meat and other foods is a common and very dangerous mistake that many housewives make. They think that after washing and drying the cutting board for cutting meat, it is clean enough to cut vegetables or cooked meat.

However, raw meat always contains bacteria and parasites, and they are only destroyed during the cooking process. When meat is placed on a cutting board to be cut, these bacteria will stick to the surface of the cutting board and normal washing water cannot completely clean it, even when it is dry.

When using this cutting board to cut cooked meat or any other food, bacteria from raw meat accidentally stick to the surface of the cutting board and enter the cooked meat when eaten, causing many diseases.

To avoid this mistake, each family should use different types of cutting boards for different purposes in the kitchen. Ideally, keep separate cutting boards for raw meat and cutting boards for cooked meat. If possible, use another cutting board for cutting vegetables. After use, you should wash it, let it dry and remember to disinfect it regularly. Replace the cutting board as recommended every 3-6 months or when the board shows signs of wear, cracks, etc.

Use different types of cutting boards for different cooking purposes (illustrative photo)

2. Overcooking meat

All foods need to be cooked before eating, however overcooking is not good, especially meat. Many families have the habit of simmering meat and bones on the stove for a long time to make the meat softer and tastier...

However, health experts say that at temperatures of 200-300 degrees Celsius, amino acids, creatinine, sugars and harmless compounds in meat will undergo chemical reactions, forming aromatic amino acids. This substance contains up to 12 types of chemical compounds, of which 9 types are capable of causing cancer.

Therefore, experts recommend not to cook meat for too long or too much. Only cook until the meat is just tender enough. When the first layer of foam appears due to the meat, it should be removed and discarded. This can minimize the harmful effects caused by aromatic amino acids.

3. Add cold water while boiling meat

This is also a mistake when boiling meat that many people make. Many women think that pouring cold water on the meat while boiling is harmless, because it will boil anyway. Moreover, it is convenient because cold water is always available, unlike hot water which is sometimes available and sometimes not.

However, according to nutritionists, this simple thing is not good. Because when the meat is boiled at high temperature, adding cold water will cause the proteins and fats in the meat and bones to immediately precipitate, causing the meat to shrink and become hard, not only losing nutrients but also affecting the taste. Many people also often add salt to the meat when cooking without knowing that the NaCl in the salt will cause the proteins in the meat to precipitate and also cause the meat to shrink and become hard.

Overcooked meat is not good for health (illustrative photo)

4. Rare stir-fried meat

But eating rare meat is a bad habit that needs to be abandoned because the risk of causing disease is very high. When meat is only blanched without being cooked, it creates an opportunity for parasites in the meat to enter the body and cause disease. These types often parasitize the liver and bile ducts, the large liver fluke is a type of fluke 3-4 cm long. When entering the intestine, the liver fluke penetrates the intestinal wall to reside in the liver and causes disease.

Therefore, all types of meat or all types of food need to be washed, carefully selected, and have a clear origin before processing. You should give up the habit of eating rare or undercooked meat.

According to Gia dinh.net