Well-seasoned meat
The journal Meat Science provides a thorough overview of the content of various chemical substances and pollutants in meat and meat products. These include heavy metals (e.g. lead and cadmium) and dangerous industrial chemicals with the potential to seriously damage human health. The authors also looked into the content of cancer causing substances in smoked meat products and it was suggested that the EU limit is too high and should be significantly lowered. As for the nitrogen salt used for reddening and preserving some meat and meat products, it was confirmed that resulting compounds found in meat are strong carcinogens. The review also lists veterinary drug residues in meat including banned drugs.
Andrée et al., 2010. Chemical safety of meat and meat products. Meat Science. 86 (1) 38-48.
About the author
Dr. Justine Butler
Justine joined Viva! in 2005 after graduating from Bristol University with a PhD in molecular biology. After working as a campaigner, then researcher and writer, she is now Viva!’s head of research and her work focuses on animals, the environment and health. Justine’s scientific training helps her research and write both in-depth scientific reports, such as White Lies and the Meat Report, as well as easy-to-read factsheets and myth-busting articles for consumer magazines and updates on the latest research. Justine also recently wrote the Vegan for the Planet guide for Viva!’s Vegan Now campaign.
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