Warning: Eating 50g of This Type of Meat Daily May Increase Cancer Risk, Recurrence, and Faster Metastasis

This type of meat can pose serious health risks if not properly handled.

 

 

Why You Should Avoid Pork Neck Meat

Pork neck meat is often advised to be limited in consumption due to potential health hazards. When pigs are slaughtered, the neck area is where the bloodletting occurs, making it prone to blood accumulation. It's also a common site for injections and contains numerous lymph nodes and metabolic glands—areas that may harbor viruses and bacteria. If not thoroughly processed, consuming pork neck meat can cause symptoms like stomach pain, diarrhea, or even acute poisoning.

However, it's important to note that pork neck meat is not synonymous with lymph nodes. A pig’s body contains hundreds of nodes, and the head-neck region simply has a higher concentration. For safety, when preparing pork neck meat, any abnormal-looking glands—such as inflamed nodes, thyroid glands, or adrenal glands—should be removed before cooking.

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3 Steps to Identify Unsafe Meat

According to food safety experts, consumers can follow the "3 Looks – 2 Asks – 1 Choose" rule to identify meat that should be avoided:

 

 

1. Observe Carefully

• Color and texture: Meat that is pale, grayish, or unusually light, with excessive fat, soft and loose muscle fibers, and unclear muscle strands, may be of poor quality or improperly stored.

• Touch: If you feel any lumps or hard nodes in the fat layer, these could be lymph nodes, thyroid, or adrenal glands that haven't been removed. This kind of meat may carry bacterial risks and should be avoided.

• Smell: A strong fishy or foul odor—especially when raw—is a clear sign the meat is spoiled, not fresh, or possibly contaminated.

2. Ask the Right Questions

• Source: Don’t hesitate to ask the seller where the meat comes from. If their answer is vague or evasive, it's a red flag.

• Processing: Inquire whether the meat has been properly processed, especially in terms of removing glands and pathological lymph nodes. A knowledgeable and transparent seller can give you peace of mind.

3. Choose a Trustworthy Source

After observing and asking, the final step is to buy from a reliable source:

• Traditional markets with inspections: Prefer vendors with fixed stalls, veterinary inspection stamps, and regular health checks.

• Supermarkets or clean food stores: Products here are usually pre-packaged with clear labels indicating origin, slaughter date, expiration date, and veterinary certifications.

• Avoid unregulated vendors: Refrain from buying roadside or unverified meat—even if it’s cheaper—if there’s no traceable origin or health documentation.

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Two Recommended Cuts of Pork

• Cheek Meat (Má Đào): Found deep within the pig’s cheeks, this cut is sweet, fragrant, with tender connective tissue and minimal fat. It’s popular for being both flavorful and non-greasy after cooking.

• End Loin Meat (Đế Thăn): This is the end portion of the pork loin—one of the most delicious parts. It has an ideal balance of lean and fat, not as dry as the full loin, and not too fatty—suitable for a variety of dishes.

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