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jmontis
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01-05-2006, 01:23 PM
Post subject: Jmontis' comments
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#1 (permalink)
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Full House
Join Date: Dec 2004
Posts: 1,296
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edit
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take your ego out of the equation and judge the situation dispassionately
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UG
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Moderator
Join Date: Jan 2005
Posts: 1,855
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I have one question.
Bread is square. Why is most sandwich meat round?
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jmontis
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Full House
Join Date: Dec 2004
Posts: 1,296
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Quote:
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Originally Posted by Ultimate George
I have one question.
Bread is square. Why is most sandwich meat round?
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because you touch yourself at night
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take your ego out of the equation and judge the situation dispassionately
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UG
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Moderator
Join Date: Jan 2005
Posts: 1,855
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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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Rabid Dog
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Flush
Join Date: Jul 2005
Posts: 574
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Freakin Hilarious
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DaNutsInYoEye
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4-of-a-Kind
Join Date: Apr 2004
Location: St. Louis
Posts: 1,921
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Quote:
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Originally Posted by Ultimate George
I have one question.
Bread is square. Why is most sandwich meat round?
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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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TheXianti: (Triptanes) why are you not a thinking person?
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