McDonald's serving up 'restructured meat technology' - you want fries with that?Submitted by emalvini on Sun, 12/23/2012 - 15:51
McDonald's serving up 'restructured meat technology' - you want fries with that?
Saturday, December 22, 2012 by: J. D. Heyes
A sandwich 'built' from scratch?: The McRib is a product of Rene Arend, who came up with the idea and design of the sandwich. That said, Richard Mandigo, a professor from the University of Nebraska, who developed the "restructured meat product" that the McRib is actually made of.
According to Chicago magazine, citing a 1995 article by Mandigo, "restructured meat product" is described thusly:
Restructured meat products are commonly manufactured by using lower-valued meat trimmings reduced in size by comminution (flaking, chunking, grinding, chopping or slicing). The comminuted meat mixture is mixed with salt and water to extract salt-soluble proteins. These extracted proteins are critical to produce a "glue" which binds muscle pieces together. These muscle pieces may then be reformed to produce a "meat log" of specific form or shape. The log is then cut into steaks or chops which, when cooked, are similar in appearance and texture to their intact muscle counterparts. ... Such products as tripe, heart, and scalded stomachs are high in protein, completely edible, wholesome, and nutritious, and most are already used in sausage without objection.
But, as Time magazine points out, a closer examination of McDonald's own list of ingredients reveals that the sandwich contains a total of 70 ingredients, including azodicarbonamide, a flour-bleaching component that is often used to produce foamed plastics (think gym mats and the soles of shoes). In fact, "the compound is banned in Europe and Australia as a food additive," says Time. Other ingredients include ammonium sulfate and polysorbate 80.
Besides, the sandwich itself contains an incredible amount of calories - 500 at least - along with 26 grams of fat, 44 grams of carbohydrates and 980 milligrams of sodium, nearly half the recommended daily amount of about 2,400 milligrams