A hot dog refers to a processed meat product that is produced by mixing chopped meat with various curing ingredients, colorants, and flavorants. The consumption of this product is very high in the United States despite the fact that it was invented several hundreds of years ago. When in need of high quality hot dogs Seattle is the best location to consider making a visit to. There are many restaurants that serve the best quality of the product.
Typically, a raw hot dog has a pink color and is shaped cylindrically. It weighs 45 grams on average and contains somewhere between 5 to 7 grams of protein. Other contents include 150 calories, 450 mg of sodium, and 13 grams of fat. The product is predominantly a meat product. As such, it is a good source of B vitamins, riboflavin, niacin, iron, and zinc.
Besides beef, pork is also commonly used to make the product. Pork is a good source for thiamin. Because the meat is cooked properly before packing, it is not prone to spoilage while in storage. Pre-cooking it makes it the safest meat product on the market. Several varieties of hot dogs have come up over the years. Some have gained global popularity, selling on many markets worldwide. Others only control local markets in specific countries. Red hots, franks, frankfurters, and wieners are some of the names used to refer to this meat product.
Frankfurters are some of the oldest forms of processed meat products on the market. The earliest record documenting their existence dates 1500 B. C in Babylonia. The product existed in a very different form back in those days. A lot of debate is still ongoing on the exact origin of the frankfurter that people eat today. Major claims put its origin in Frankfurt, Germany, in 1484. Other claimants have placed its origin in Vienna, Austria.
Wieners comprise meat as the key ingredient. There are several regulations that the Department of Agriculture enforces regarding quality of meat to be used. Pork has been the most commonly used kind of meat, but chicken, turkey, and beef are also becoming popular. Meat by-products are also starting to be used in the place of meat. It is a requirement for manufacturers indicate on all products in which by-products are used.
The process of manufacture involves mixing the meat with curing solutions so that the taste and shelf life of the product is improved. Salt is among the major curing solutions in use. Salt enhances flavor, makes it easier to work with meat, and inhibits the growth of bacteria.
Another crucial curing solution is water. Water does many functions, including creating meat emulsion and improving juiciness of the meat. Meat color is stabilized using sodium nitrite. Sodium nitrite is also used to retard development of rancidity. Color Meat color preservation during storage is done using curing accelerators like sodium erythorbate and sodium ascorbate.
Health concerns have led to several changes in the way the product is processed. Manufacturers are opting for less fatty meats or meat substitutes. Less sodium is also being used for health reasons. The technology for processing has only evolved a little from what was in use hundreds of years ago.
Typically, a raw hot dog has a pink color and is shaped cylindrically. It weighs 45 grams on average and contains somewhere between 5 to 7 grams of protein. Other contents include 150 calories, 450 mg of sodium, and 13 grams of fat. The product is predominantly a meat product. As such, it is a good source of B vitamins, riboflavin, niacin, iron, and zinc.
Besides beef, pork is also commonly used to make the product. Pork is a good source for thiamin. Because the meat is cooked properly before packing, it is not prone to spoilage while in storage. Pre-cooking it makes it the safest meat product on the market. Several varieties of hot dogs have come up over the years. Some have gained global popularity, selling on many markets worldwide. Others only control local markets in specific countries. Red hots, franks, frankfurters, and wieners are some of the names used to refer to this meat product.
Frankfurters are some of the oldest forms of processed meat products on the market. The earliest record documenting their existence dates 1500 B. C in Babylonia. The product existed in a very different form back in those days. A lot of debate is still ongoing on the exact origin of the frankfurter that people eat today. Major claims put its origin in Frankfurt, Germany, in 1484. Other claimants have placed its origin in Vienna, Austria.
Wieners comprise meat as the key ingredient. There are several regulations that the Department of Agriculture enforces regarding quality of meat to be used. Pork has been the most commonly used kind of meat, but chicken, turkey, and beef are also becoming popular. Meat by-products are also starting to be used in the place of meat. It is a requirement for manufacturers indicate on all products in which by-products are used.
The process of manufacture involves mixing the meat with curing solutions so that the taste and shelf life of the product is improved. Salt is among the major curing solutions in use. Salt enhances flavor, makes it easier to work with meat, and inhibits the growth of bacteria.
Another crucial curing solution is water. Water does many functions, including creating meat emulsion and improving juiciness of the meat. Meat color is stabilized using sodium nitrite. Sodium nitrite is also used to retard development of rancidity. Color Meat color preservation during storage is done using curing accelerators like sodium erythorbate and sodium ascorbate.
Health concerns have led to several changes in the way the product is processed. Manufacturers are opting for less fatty meats or meat substitutes. Less sodium is also being used for health reasons. The technology for processing has only evolved a little from what was in use hundreds of years ago.
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