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 makes some of the oldest meat-based products in the market today. They are documented to have first existed in Babylonia in 1500 B. C. The form of the product was very different back then. It is not known where the modern frankfurter came from, and the debate on the same is still ongoing. Major claims have placed its existence in 1484 in Frankfurt, Germany. Some have claimed that it originated in Vienna, Austria.
Meat is the primary ingredient used in making wieners. The Department of Agriculture in the United States places strict regulations on the quality of meat used in making the product. Pork is usually the most commonly used kind of meat, even though other meats such as turkey, beef, and chicken are gaining popularity. Liver and other meat by-products may also be used, but manufacturers are supposed to label clearly when such products are used in the product.
During processing, the meat is usually mixed with curing solution so as to increase the shelf life and taste of the final product. Salt is one of the major curing solution added. Salt increases the ease of working with the meat, inhibits bacterial growth, and improves the flavor.
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 makes some of the oldest meat-based products in the market today. They are documented to have first existed in Babylonia in 1500 B. C. The form of the product was very different back then. It is not known where the modern frankfurter came from, and the debate on the same is still ongoing. Major claims have placed its existence in 1484 in Frankfurt, Germany. Some have claimed that it originated in Vienna, Austria.
Meat is the primary ingredient used in making wieners. The Department of Agriculture in the United States places strict regulations on the quality of meat used in making the product. Pork is usually the most commonly used kind of meat, even though other meats such as turkey, beef, and chicken are gaining popularity. Liver and other meat by-products may also be used, but manufacturers are supposed to label clearly when such products are used in the product.
During processing, the meat is usually mixed with curing solution so as to increase the shelf life and taste of the final product. Salt is one of the major curing solution added. Salt increases the ease of working with the meat, inhibits bacterial growth, and improves the flavor.
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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