What is pink meat residue?

Pulp refers to a kind of meat processed product, also known as "meat residue" or "meat sauce". This product is usually made of meat scraps and beef scraps discarded by slaughterhouses, and treated by adding ammonia and other chemicals to make it pink. Pink meat residue is mainly used to make hamburger patties, chicken nuggets, hot dogs and other processed foods.

The production process of pink meat residue is as follows:

1. Collecting meat scraps and scraps: firstly, collecting meat scraps and beef scraps discarded by slaughterhouses. These meat scraps may come from different parts of beef, such as neck, abdomen and legs.

2. Cleaning and separation: the collected meat scraps and leftovers are cleaned to remove impurities and dirt. Then, the meat scraps and scraps are separated by a separation device for further processing.

3. Grinding: Grinding the separated meat scraps and leftovers to make fine meat sauce. In the grinding process, water, salt and other additives can be added to adjust the taste and texture of the meat sauce.

4. Adding chemical substances such as ammonia water: In order to kill bacteria in meat sauce and improve the color and taste of meat sauce, chemical substances such as ammonia water are usually added during grinding. These chemicals can make the meat sauce pink and make it elastic and sticky.

5. Molding and packaging: the processed meat paste is molded into patties or other shapes suitable for processed food. Then, the molded pie is packaged for transportation and sale.

The processing technology and composition of pink meat residue have always been controversial. Many people think that this product is unsafe and harmful to health. Many large food producers have stopped using pink meat residue in their products because of consumer resistance to pink meat residue. However, pink meat residue still occupies a place in the meat processing industry, especially when producing low-priced and processed foods.