OCU finds high doses of additives and other types of meat in processed minced beef & veal products

OCU has detected high levels of additives, the presence of other types of meat (pork and poultry), low quality meats and poor hygiene in some packages of 22 brands of minced beef and ground beef meat preparations purchased at supermarkets and hypermarkets. The results of this comparative analysis are published in number 401 of the OCU-Compra Maestra magazine for March.

The study conducted by OCU analysed the quality of the meat, the fat, water and collagen content and the presence of pathogens or bacteria that indicate poor hygiene. We also analysed the presence of other types of meat (horse, poultry or pork) in excess of levels permitted by law.

Minced meat and minced meat preparations

In the comparative study OCU have analysed two different products, on the one hand minced beef and on the other minced meat preparations also known as "Burger meat". The difference between the two is that while in the case of minced meat other ingredients cannot be added (such as vegetables, cereals and binders) in the category "Burger meat" it is possible to add such ingredients, which makes its category lower and in theory its price. We analysed 3 brands of minced meat and 19 brands of prepared minced meat or "Burger meat" and this is because the vast majority of what is offered in supermarkets corresponds to minced meat preparations.

Quality. Additives, excess of colourants and sulphites

From the results of OCU’s analyses it is clear that in some samples there are many deficiencies in the product composition. Almost all the meat preparations contain sulphites. This substance is an allergen that may cause side effects in some people if the maximum recommended amount is not respected. OCU warns that additives and colourants are being added in excess to enhance the appearance of the product even when the expiry date is very close or when the product is already in poor condition, which can be dangerous for consumers.

The fat percentage is very high, in some cases exceeding 22%. Only 5 of the packets analysed get a good or very good score. Moreover the presence of collagen indicates that low quality cuts have been used, containing lots of tendons. Although in meat preparations there is no legal limit, this proportion reaches 32% in some cases, which indicates the low quality. 

OCU draws attention to the fact that despite the poor quality, the price of some products is very high and, in some cases, prepared "burger meat" is more expensive than proper minced beef. Once again it shows that what seems cheap might not be so cheap in fact. Furthermore lax legislation and sometimes incomplete and misleading labelling confuse consumers over what is just minced meat and what are industrial preparations with many other ingredients.

Beef and other meats

In its study, using DNA analysis, OCU has shown the presence of other types of meat. In only seven of the samples were no traces of other species (poultry and pork) detected. In 13 cases the percentage detected was less than 1% which, due to the horse meat scandal, is the percentage below which it is considered that there is no fraud. However, in two cases this percentage is exceeded.

The presence of horse meat was not detected. This good news suggests that the industry has tightened its controls in the wake of the horse meat scandal denounced by OCU. A scandal impossible to detect without independent comparative studies such as those done by OCU and regular and sufficient controls by the authorities.

To avoid this situation OCU asks the authorities for a change in legislation:

• The systematic addition of sulfites should not be tolerated, as it contravenes the spirit of the legislation and the presence of these substances in different products that make up our diet may exceed the recommended dose.

• Change the labelling obligations as the current situation is confusing and the true origin of the product does not usually appear clearly and visibly, which certainly causes confusion and misleads the consumer.
 
For more information (media) Eva Jimenez Tel.   917 226 061 prensa@ocu.org