1. What is synthetic meat?
Synthetic meat, in a broad sense, refers to meat products made through artificial means such as processing, stitching, or mixing with other substances. These products may contain a small amount of real meat, but are more often made up of gelatin, starch, additives, or other cheap substitutes. Common types of synthetic meat include stitched meat, injected meat, glued meat, plant protein meat, and chemically synthesized meat. Compared to natural meat, synthetic meat often falls short in terms of taste, nutritional value, and safety, and may even contain harmful components for the human body.
According to market research, synthetic meat is often found in hot pot ingredients, barbecue skewers, prepared dishes, and low-priced meat products. Some unscrupulous merchants use various means to disguise the true nature of synthetic meat to reduce costs, making it difficult for consumers to identify. Therefore, mastering identification techniques is particularly important.
2. Five common types of synthetic meat and their identification methods
Here are five common types of synthetic meat found in the market, along with tips on how to quickly identify them through observation, touch, cooking, and other methods.
1. Stitched meat (glued meat)
Characteristics: Stitched meat is made by bonding minced meat, meat scraps, or other cheap meats with food glue (such as gelatin or carrageenan) or transglutaminase (commonly known as "meat glue"), resembling a whole piece of meat. It is commonly found in steaks, chicken fillets, and hot pot meat slices.
Identification methods:
Visual observation: The surface of stitched meat is often too smooth, lacking the muscle fiber texture of natural meat. When cut open, there may be obvious layering or a gelatinous feel inside.
Touch texture: When pressed with a hand, stitched meat has poor elasticity and feels "soft and saggy," unlike natural meat which has a firm feel.
Cooking performance: When heated, stitched meat tends to fall apart or release a large amount of gelatinous substance, and the broth may appear cloudy.
Smell: Stitched meat may have a slight chemical glue smell, which becomes more pronounced when heated.
Pitfall avoidance advice: When purchasing, choose meat pieces with clear texture and natural cut surfaces, and avoid overly cheap "whole cut" meat products. Before cooking, soaking the meat slices in warm water can help; if gelatinous substances are released, it is likely stitched meat.
2. Injected meat
Characteristics: Injected meat is meat that has been injected with water, brine, or other liquids to increase its weight, passing it off as higher quality. It is commonly found in pork, beef, and chicken, especially in the fresh meat section of supermarkets.
Identification methods:
Visual observation: Injected meat has a wet surface, a lighter color, and appears "swollen," lacking the natural sheen.
Touch texture: When pressed with a finger, injected meat will release noticeable moisture, even leaving water stains. When cut open, there may be droplets of water inside the meat.
Cooking performance: During cooking, injected meat releases a lot of moisture, causing the meat to shrink significantly and resulting in a dry texture.
Abnormal weight: Injected meat of the same volume is heavier than normal meat, and there will be a noticeable difference when weighed by hand.
Pitfall avoidance advice: When purchasing, choose meat pieces with a dry surface and natural color, and avoid overly heavy meat. Before cooking, wrapping the meat in kitchen paper; if the paper quickly becomes soaked, it may be injected meat.
3. Plant protein meat (artificial meat)
Characteristics: Plant protein meat is primarily made from soy protein, pea protein, and other ingredients, flavored and processed to mimic the texture of meat. It is commonly found in vegetarian restaurants, fast food outlets, or low-priced meat products. Although it poses lower health risks, its nutritional value is far inferior to real meat.
Identification methods:
Visual observation: The texture of plant protein meat is too uniform, lacking the fibrous feel of natural meat. The cut surface may appear grainy or sponge-like.
Smell: In its raw state, plant protein meat may have a bean-like smell or a chemical flavor, and the aroma is unnatural when heated.
Texture: When chewed, plant protein meat lacks the chewiness of real meat, with a texture that is either too soft or too tough.
Packaging information: Some products may label "soy protein" or "plant-based" on the packaging, but some merchants may deliberately conceal this.
Pitfall avoidance advice: When purchasing, carefully check the ingredient list on the packaging; if it contains "plant protein," "soy protein isolate," or similar ingredients, it is likely artificial meat. When ordering in a restaurant, you can ask the staff about the source of the ingredients.
4. Chemically synthesized meat
Characteristics: Chemically synthesized meat is made using chemical additives, colorings, and flavorings, containing very little real meat. This type of meat is often found in low-priced sausages, meatballs, or barbecue skewers from street vendors, posing significant health risks.
Identification methods:
Visual observation: Chemically synthesized meat has overly bright colors (such as bright red), and the cut surface lacks the layering of natural meat.
Smell: Raw meat may have a pungent chemical smell, and the aroma becomes overly strong when cooked, masking the flavor of the meat itself.
Texture: When chewed, chemically synthesized meat has a uniform texture, lacking the fibrous feel and juiciness of real meat.
Cooking performance: When heated, chemically synthesized meat may release strange fats or coloring substances, and the broth color is unnatural.
Pitfall avoidance advice: Try to avoid purchasing low-priced meat products from unknown sources, especially from street vendors or products without brand assurance. When shopping, prioritize reputable supermarkets or qualified merchants.
5. Frozen restructured meat
Characteristics: Frozen restructured meat is made by restructuring minced meat and trimmings under low temperature and high pressure, commonly found in frozen chicken nuggets, fish balls, or hot pot meatballs. It may visually resemble real meat, but its nutritional value is lower.
Identification methods:
Visual observation: The cut surface of restructured meat is too fine, lacking the fibrous texture of natural meat. In a frozen state, there may be ice crystal accumulation.
Touch texture: After thawing, restructured meat has a loose texture and easily deforms when pressed.
Cooking performance: During cooking, restructured meat tends to fall apart, with a texture that is more "floury," lacking elasticity.
Packaging information: Legitimate products will label "restructured meat" or "composite meat" on the packaging, but unscrupulous merchants may conceal this.
Pitfall avoidance advice: When purchasing frozen meat products, carefully check the ingredient list and description on the packaging. Prioritize well-known brands and avoid purchasing frozen meat that is priced too low.