The anatomy of a Hot Dog, What’s inside?

In 2016, shoppers spent more than $2.6 billion on hot dogs. In fact, the National Hot Dog and Sausage Council says that during peak hot dog season, from June to Labor Day, North Americans typically consume 7 billion hot dogs … to the tune of 818 hot dogs eaten every second during that timespan. That is a lot of dogs. So, what’s inside these tubes of summer delight. Let’s pull back the curtain on various hot dog ingredients. As an example the Original Ball Park frank: Mechanically separated chicken: that’s “a paste-like and batter-like poultry product produced by forcing bones, with attached edible tissue, through a sieve or similar device under high pressure to separate bone from the edible tissue.” Hot dogs can contain any amount of mechanically separated chicken or turkey, there is pork, water, corn syrup used as a thickener and sweetener. Potassium lactate, used as a flavor enhancer and inhibits the growth of certain pathogens. There is salt, Sodium phosphates used as a food preservative, Beef stock, which is boiled water with pieces of muscle, bones, joints, connective tissue and other scraps of the carcass. Maltodextrin a thickener, the preservative Sodium nitrite, which can also give some people a headache and finally Paprika extract a plant used for color and longer shelf life plus some extra spices. Other hot dogs in the market are made with other ingredients…… Ed
Sources: Melissa Breyer / Photo: kvng

Posted in All Stories, Ed McMahon

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