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Posted: Thu, 05 Jan 2006, 9:23am Post subject: Jmontis' comments
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Full House
Joined: 12 Dec 2004
Posts: 1296
WPP: 54
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| If you have any questions about poker, the Coast Guard, or anything, post them here or talk to me on aim: you0nlyliveonce |
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Posted: Thu, 05 Jan 2006, 2:10pm Post subject:
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4-of-a-Kind
Joined: 05 Jan 2005
Posts: 1706
WPP: 149
Location: Kansas
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I have one question.
Bread is square. Why is most sandwich meat round? |
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Posted: Thu, 05 Jan 2006, 4:51pm Post subject:
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Full House
Joined: 12 Dec 2004
Posts: 1296
WPP: 54
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| Ultimate George wrote: | I have one question.
Bread is square. Why is most sandwich meat round? | because you touch yourself at night |
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Posted: Thu, 05 Jan 2006, 5:09pm Post subject:
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4-of-a-Kind
Joined: 05 Jan 2005
Posts: 1706
WPP: 149
Location: Kansas
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Should I switch to the daytime hours? What time period would be best to help solve this ridiculous problem?
Is there any hope for me and others? |
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Posted: Thu, 05 Jan 2006, 6:26pm Post subject:
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Flush
Joined: 28 Jul 2005
Posts: 572
WPP: 127
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Posted: Sat, 07 Jan 2006, 6:57pm Post subject:
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4-of-a-Kind
Joined: 29 Apr 2004
Posts: 1920
WPP: 120
Location: St. Louis
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| Ultimate George wrote: | I have one question.
Bread is square. Why is most sandwich meat round? |
Sandwich bread is baked is rectangular pans which gives it a square shape when sliced.
You mean you have never seen a chicken shaped like a log?!?
I'm pretty sure the round shape originates from the practice of squeezing meat into intestines (casing). Newer technology allows producers to "restructure" the muscle they use in deli meats to create the disctinctive shapes we all recognize and love. Restructured-meat processing uses the naturally occurring proteins in the meat, along with phosphates, salts and enzymes to bind the pieces together. Restructured meat is almost indistinguishable from their whole muscle counterparts.
They do it by binding several large pieces of whole muscle into a natural-looking product shaped like a turkey breast or ham for retail deli sales. For foodservice applications, the pieces are shaped like tubes for round sandwich rolls, or D-shaped logs that evenly cover a sliced baguette or a sub roll. Chicken processors use the same techniques, forming consistently shaped and uniform-weight portions of breast meat. The process retains the natural grain of the meat fiber, imparting both visual and textural characteristics associated with whole-muscle products.
In the last few years the beef industry has joined in the process to compete with the poultry and pork industry.
Why do they do it? There are several reasons. It allows them to add water as a inexpensive way to increase the weight of the product and also add additional moisture. It allows for easier and more uniform incorporation of preservatives and flavorings. It allows them to include pieces that would be less appealing by themselves. It also allows for a more consistent product and easier portion control among other things.
(For more information on new beef and other meats see "New Cuts on Meat" in the June 2000 issue of Food Product Design.)
To answer your other question: There is no hope for you. Others? Well it depends on who they are. Friends of yours? They probably have no hope either for if no other reason than their association with you. |
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