Well-seasoned meat

| Post published on June 2, 2010
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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
I joined Viva! as a health campaigner in 2005 after graduating from Bristol University with a PhD in molecular biology. My scientific training helped me research and write numerous reports, guides and fact sheets for Viva! including Meat the Truth, Fish-Free for Life, One in Nine (breast cancer and diet) and the substantial report on the detrimental health effects of consuming dairy; White Lies. This accompanied Viva!’s report The Dark Side of Dairy which spelt out the inherent cruelty of dairy farming. We were the first UK group to take on the dairy industry in this way, and many of our supporters go vegan after reading these reports.

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