In vast metal vats, tons of pork trimmings are mixed with the pink slurry formed when chicken carcasses are squeezed through metal grates and blasted with water.
The mush is mixed with powdered preservatives, flavourings, red colouring and drenched in water before being squeezed into plastic tubes to be cooked and packaged.
Traditional hot dogs are made from pork trimmings — the pieces left over after chops, bacon and ham has been cut away — along with chicken or turkey.
The meat is ground into a paste and mixed with water, preservatives, flavouring and colours.
The Red Dogs varieties on sale at Tesco contain very little real meat. Instead, they are made up of 64 per cent mechanically-recovered chicken. Only 17 per cent is pork.
Mechanically-recovered meat is the slimy paste created when a carcass — stripped of all traditional cuts — is forced through a metal sieve or blasted with water.
The process is banned for beef after the BSE scare of the Nineties, but is permitted for pigs and poultry, and the meat produced is ten times cheaper than normal meat.
Perhaps surprisingly, there is nothing particularly unhealthy about the product, and it’s approved by the Food Standards Agency. But under EU food rules, it is not classed as meat and must be labelled as mechanically recovered.
http://www.dailymail.co.uk/news/article-2175655/So-really-ingredients-really-sausage-Read-eat-frankfurter-again.html
---hot dog is a common food for american,but they don't actually know what made it of ,they think it taste good ,ignore the bad effect of this food,actually ,hot dog ,like this kind of sausage has a lot of calories and contain much of salt ,which cause people's health problem,and the meat from the hot dog is not the common meat we eat,is the leftover of the things we eat.
3/8--Starch
All sausages — from the cheapest, nastiest brands, to the luxury free-range organic ones — are bulked out with carbohydrate starch.
Hot dogs usually contain potato starch, wheat flour or rusk mixed with salt, baked and crumbled.
Starches give more volume to a hot dog. They also bind ingredients together, and make the mechanically-recovered meat and pork trimmings feel more pleasant on the tongue.
SALT
Hot dogs contain around 2 per cent salt, which means they are classed as high-salt foods — and if eaten in excess can increase your risk of high blood pressure, stroke and heart disease.
A single 35g frankfurter has up to 0.6g of salt — one tenth of a teaspoon and one tenth of an adult’s daily recommended amount.
E250 — Sodium nitrite
Processed meat increases the risk of bowel cancer and sodium nitrite is thought to be largely to blame. It is added to hot dogs to stop them going grey, and keep microbes at bay.
Studies on animals have linked sodium nitrites to an increased risk of cancer.
Flavours
By law, hot dog packets don’t have to say what flavourings are used in them. Many use artificial smoke flavouring, herbs, spices, celery and garlic powder.
A few brands use the chemical monosodium glutamate — MSG, or E621 – to enhance the flavour. MSG gives food a ‘meaty’ feel and is used in soups, sauces and, infamously, Chinese takeaways.
MSG has been accused of causing allergies, headaches and dehydration. However, despite the health scares, there is no hard evidence that MSG is bad for you, and it is found naturally in broccoli, mushrooms and tomatoes.
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