2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Often in Bulgaria the products we consume are not exactly what is written on their labels. So it regularly happens that we buy cow's butter from palm trees, water chicken and starch sausages. In this list calmly finds a place and beef salami.
Recent inspections made in the store network of the country show that the otherwise liked sausage has almost everything else, but not beef.
This can be understood without laboratory analysis, if consumers bother to take a look at the labels that manufacturers are required to put on their products.
Upon closer inspection of the scarce information given to us by the producers, it can be seen that most of the Bulgarian beef salamis are made from lard, chicken skins, pork, dyes and preservatives.
Apart from this, if they have not yet given up on their purchase, consumers understand that the sausage they buy is richly "seasoned" with a whole range of chemicals, such as diphosphates, monosodium glutamate, sodium diphosphate and polyphosphate.
Usually the labels have a long series of known and unknown E's such as E 120, E 301, E 250, E 316, E 575, E 252 and others.
A study by the University of Food Technology found that most beef salami and sausages have a high content of machine-boned meat. It is also called prat (meat and bone homogenate). It is obtained from previously hand-cleaned bones of birds or warm-blooded slaughter animals.
The analysis found that the main content of this mixture, rather than meat, was mainly bone marrow and a certain amount of destroyed muscle or connective tissue, as well as a large percentage of ground bone powder.
A number of studies by Bulgarian and world experts have proven that the use of this mixture in the manufacture of sausages is dangerous and can lead to the development of Creutzfeldt-Jakobs syndrome, better known as Crazy Cow disease.
Apart from that, a huge percentage of the meat that is used in the production of Bulgarian sausages is about to spoil and even rot.
However, this does not worry producers, provided that the meat at this stage of decomposition may contain pathogenic microorganisms such as salmonella, listeria, staphylococci.
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