Hou Shuisheng, an animal nutrition professor with the Chinese Academy of Agricultural Sciences, said it is not easy for consumers to recognize fake meat products when duck meat is processed in such a way.
"There is no obvious difference between duck, mutton and beef in their appearance. With the use of mutton fat, they taste almost the same," he said.
At present, nitrite can be used as a food additive in meat processing as a preservative. "But since the chemical may cause cancer, there should be stricter government supervision of its use," he said.
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