Other internal organs, such as kidneys, lungs, intestines, belly, brain, vitamins, trace elements and other important nutrients are lower than the liver, the nutritional value is not as good as the liver, but the cholesterol content is relatively high, mostly similar to the liver, every 100 grams Contains about 300 milligrams of cholesterol, and there is particularly much cholesterol in the brain of animals. Every 100 grams of brain contains more than 2 to 400 milligrams of cholesterol. The fat content in pig large intestine is particularly high, up to about 3 times the protein content. In terms of food safety hazards, these internal organs are similar to liver. In comparison, the animal’s heart is less dangerous. Its fat and cholesterol levels are comparable to lean meat. It is rich in heme iron and protein. It also has fewer polluting elements and can be eaten. The kidney, lung, intestine, and brain are the most Don''t eat well.

　　 4. The nutritional quality of processed meat products is low

　　The most common processed meat products are various kinds of ham sausages, which are bright in color, beautiful in appearance, and good in taste. The flavor is unique, easy to eat, especially popular in the market. However, from a nutritional point of view, most of these products are of low quality and low nutritional value, which is not the same as fresh meat.

　　Most ham sausage products contain 6%-10% starch, some even more, such as many lunch intestinal starch content as high as 25%. Because fresh meat does not contain starch at all, these starches are obviously added.

　　The protein content of ham sausage products is mostly around 10%, and some products are even higher. At present, the national standards for this type of food only require that its protein content meet the standard, and it does not require its protein to come from fresh meat. Therefore, in order to reduce costs and earn more profits, some businesses rarely use fresh meat for ham sausages, but most of them It is replaced with raw materials containing protein and fat, such as meat skin, offal, and sewage. In addition, the vast majority of ham sausages must add "vegetable protein", which can not only increase protein content, but also increase water absorption. "Water absorption" is very important to maintain the elasticity and freshness of ham sausages, so it is usually necessary to add "thickener" (such as carrageenan) and "moisture retention agent" (such as sodium tripolyphosphate). Phosphate is a metal ion chelating agent that interferes with the absorption of calcium and various minerals.

The reason why 　　 ham sausages appear beautiful red instead of grayish brown like cooked meat is because of the addition of “coloring agent” sodium nitrite. In addition to hair color, sodium nitrite has a certain antiseptic effect and is one of the necessary additives for the manufacture of ham sausage products. Sodium nitrite has certain toxicity. Large amounts of food can cause acute poisoning. Long-term consumption of small amounts may cause cancer. Of course, it is safe to use in accordance with national standards, and will not cause substantial harm to the human body. In order to reduce the harm of sodium nitrite, sodium D-isoascorbate is also added to many products. It is an analogue of vitamin C. It has strong reducibility, can promote hair color, and reduce the risk of nitrite residues. However, in order to make the product more red and bright, the appearance is more beautiful, some manufacturers illegally add excessive sodium nitrite, more manufacturers add pigments, such as red yeast red, amaranth red, alluring red, chili red and cochineal red and other national standards Allowable pigments. Sodium nitrite has a certain antiseptic effect, but it is not enough. Generally, it is necessary to add preservatives, such as nisin, sodium propionate, potassium sorbate, etc.

　　The delicious taste of ham sausage is actually not related to meat, mainly from salt, sugar, spices and "flavor enhancers", such as monosodium glutamate, compound umami, etc. .

In summary, ham sausage meat products not only have low nutrient content, but also add a variety of additives. Even if each additive is added in a small amount in accordance with the requirements of national standards, the total amount is still considerable, and those ham sausage products in bulk and without standard labels are even more reassuring. In order to improve the slice performance and highlight the aroma of meat, more animal fat and salt are generally added to the intestines, and animal fat is rich in saturated fatty acids and cholesterol, which is harmful to health. Therefore, do not replace fresh meat with ham sausage meat products, eat less ham sausage meat products. Other meat products, such as canned meat, meat floss and dried meat, have similar problems and cannot replace fresh meat.