Chemical Additives and Preservatives Used in Meat Processing

Food additive and preservative usage in meats has always been quite difficult for many people to understand. However many people know that most meats and processed foods contain some kind of preservative or food additive om them.

Even many fresh meats including beef, chicken and pork can test positive for steroids and hormones. This is because many animals are given growth hormones and steroids to increase their meat production. Several studies have been conducted on the association between hormones and steroids in our meat supply and the increased growth rate of our children in the world today.

Processed meats are meat products that have a longer shelf life because of preservatives, many meats including chicken are now packed with additives that help extend the refrigeration time. As well as many meats are being processed to insure faster preparation time. Over the years it has become common place for the meat counter to be heavily stocked with many different kinds of marinated meat preparations and already cooked meats that need to be just reheated for easier preparation for the busy cook.

Processed meats however contain many nitrates which are chemical additives to enhance shelf life. Sodium nitrate is an additive that many meat processing companies use that can fix the color of the meat, it basically makes the meat look fresh by turning it the color red. The United States Food and Drug at one time tried to ban the sodium nitrate additive in the 70's, but the food manufacturers argued that there was no other alternative for preserving meat that was packaged. Nitrates such as sodium nitrate, however can be extremely harmful to many of our internal organs such as the pancreas and the liver.

Some of the more common types of processed meats include:

Bologna
Bacon
Deli meats
Hot dogs
Meats used in canned spaghetti or ravioli
Pepperoni used on pizza
Frozen meat preparation
Many breakfast meats

MSG or monosodium glutamate is another chemical that is found in many of our processed meat products. MSG however can lead to many neurological problems such as migraines, Parkinson's disease and Alzheimer's. MSG has also been associated with contributing to obesity, infertility and appetite reduction. Many studies have been done on the chemicals in processed meat and whether or not they increase the risk of developing many types of cancer in people. Most people however are aware that overindulging in meat and especially processed meats may increase your risk of atherosclerosis and other forms of heart disease including increasing your risk for high cholesterol.

References for this article include:

www.msnbc.msn.com/id/38525477/ns/health-cancer/
www.reuters.com/article/idUSTRE67146Z20100802
www.fsis.usda.gov/factsheets/Additives_in_Meat_&_Poultry_Products/index.asp