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Salami
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For more on marking an answer as the "Best Answer", please visit our FAQ.The term 'processed' in the modern sense, usually means adding something that would not usually be included in a product or treating in a way that differs from the 'traditional' method.
The fact that a sausage may contain 'snout, ears and eye lids' doesn't in itself mean it is 'processed'. Sausages, by and large, have always included these off-cuts of meat, as historically, it was a way of using them up rather than wasting them. They would be minced, mixed with some fat, a pinch of salt and some herbs/spices and stuffed into a length of pig intestine. A perfectly natural food. Similarly, salamis and the like would be salted and either naturally dry cured or smoked etc.
'Processed food' in the way that we tend to use the term now, is because the meat source is flavourless, intensively reared to start with, or mechanically recovered (MRM) and reformed, and the production methods (whether it be a sausage, salami or meat pie) remove what little flavour remains. All of this requires the addition of and fats and polyphosphates to bind the MRM; artificial colourants to giver it the expected 'meat' colour rather than the grey that MRM/fat mixtures tend to be; artificial flavourings and salt to try and enhance the little natural flavour that remains, and preservatives so that it remains fresh for longer on the supermarket shelf.
In addition, a product like salami that is traditionally cured or smoked etc as a natural method of preserving it, will, in the mass produced version, be treated with heat, brine or chemicals to try to imitate the natural preservation method. Similarly, mass produced kippers are soaked in a chemical solution with a flavouring added that has a 'smoky' taste, likewise those 'smoked' cheeses.
Now that is what "processed" means, not because it contains poorer cuts of meat per se.
With regard to donkey meat in salami, check out
http://news.bbc.co.uk/1/hi/england/2963554.stm
(I think this works...)