foto: freepik.com
Even though it is clearly prohibited by health authorities, the use of borax in making meatballs is still a worrying practice in some places. Borax is actually a chemical compound for the non-food industry. However, a number of manufacturers deliberately add it to the meatball mixture to produce a chewier texture, increase shelf life, and give it a more attractive appearance.
In fact, meatballs containing the preservative borax are very dangerous if consumed. Borax can accumulate in the human body and cause various serious health problems. Short-term effects include nausea, vomiting, and diarrhea, while long-term effects can include kidney, liver, and central nervous system damage.
Reporting from webmd.com, borax is also known to have carcinogenic potential which can increase the risk of cancer. To prevent such serious health impacts, consumers must be more selective when consuming meatballs. The reason is that until now, many people are still confused about distinguishing between meatballs that contain borax and those that don't.
One way that is most often done is to check its elasticity. Indeed, one of the characteristics of meatballs that contain borax is their very chewy texture. However, apart from texture, there are other characteristics that you must know to differentiate between borax meatballs and those that don't. Well, this difference was explained by a meatball trader via the Bongas meatball YouTube account.
Reported by BrilioFood on Tuesday (23/7), he admitted that there are other characteristics that are quite significant to differentiate meatballs that contain borax and those that don't. According to him, this can be detected from the smell, taste and texture of the meatballs when consumed.
(brl/mal)
