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Whether you call it a
frankfurter, hot dog, wiener, or bologna, it's a cooked sausage
and a year-round favorite. They can be made from beef, pork,
turkey, chicken, or a combination — the label must state
which. And there are Federal standards of identity for their
content.
Definitions
Frankfurters (a.k.a., hot dogs, wieners, or bologna) are cooked
and/or smoked sausages according to the Federal standards of
identity. Federal standards of identity describe the requirements
for processors to follow in formulating and marketing meat,
poultry, and egg products produced in the United States for
sale in this country and in foreign commerce. The standard also
requires that they be comminuted (reduced to minute particles),
semisolid products made from one or more kinds of raw skeletal
muscle from livestock (like beef or pork), and may contain poultry
meat. Smoking and curing ingredients contribute to flavor, color,
and preservation of the product. They are link-shaped and come
in all sizes — short, long, thin, and chubby.
The most popular of all categories, the skinless varieties,
have been stripped of their casings after cooking. Water or
ice, or both, may be used to facilitate chopping or mixing or
to dissolve curing ingredients. The finished products may not
contain more than 30% fat or no more than 10% water, or a combination
of 40% fat and added water. Up to 3.5% non-meat binders and
extenders (such as nonfat dry milk, cereal, or dried whole milk)
or 2% isolated soy protein may be used, but must be shown in
the ingredients statement on the product's label by its common
name.
Casings
Some hot dogs have a casing, or a thin skin. If the species
of the casing is different than that of the hot dog, the label
must say so. For example, if a turkey hot dog has a pork casing,
the label must list the pork casing on the ingredients list.
If the casing is artificially colored, the label must indicate
this as well. Byproducts, Variety Meats
"Frankfurter, Hot Dog, Wiener, or Bologna With Byproducts" or
"With Variety Meats" are made according to the specifications
for cooked and/or smoked sausages (see above), except they consist
of not less than 15% of one or more kinds of raw skeletal muscle
meat with raw meat byproducts. The byproducts (heart, kidney,
or liver, for example) must be named with the derived species
and be individually named in the ingredients statement.
Species
Beef Franks or Pork Franks are cooked and/or smoked sausage
products made according to the specifications above, but with
meat from a single species and do not include byproducts.
Turkey Franks or Chicken Franks can contain turkey or chicken
and turkey or chicken skin and fat in proportion to a turkey
or chicken carcass.
Ingredients Statement
All ingredients in the product must be listed in the ingredients
statement in order of predominance, from highest to lowest amounts.
"Meat" Derived By Advanced Meat Bone Separation
and Meat Recovery Systems
The definition of "meat" was amended in December 1994
to include any "meat" product that is produced by
advanced meat/bone separation machinery. This meat is comparable
in appearance, texture, and composition to meat trimmings and
similar meat products derived by hand. This machinery separates
meat from bone by scraping, shaving, or pressing the meat from
the bone without breaking or grinding the bone. Product produced
by advanced meat recovery (AMR) machinery can be labeled using
terms associated with hand-deboned product (e.g., "pork
trimmings" and "ground pork").
The AMR machinery cannot grind, crush, or pulverize bones to
remove edible meat tissue, and bones must emerge essentially
intact. The meat produced in this manner can contain no more
than 150 milligrams (mg) of calcium per 100 grams product (within
a tolerance of 30 mg. of calcium). Products that exceed the
calcium content limit must be labeled "mechanically separated
pork" in the ingredients statement.
Mechanically Separated Meat (MSM)
Mechanically separated meat is a paste-like and batter-like
meat product produced by forcing bones, with attached edible
meat, under high pressure through a sieve or similar device
to separate the bone from the edible meat tissue.
In 1982, a final rule published by FSIS on mechanically separated
meat said it was safe and established a standard of identity
for the food product. Some restrictions were made on how much
can be used and the type of products in which it can be used.
These restrictions were based on concerns for limited intake
of certain components in MSM, like calcium. Due to FSIS
regulations enacted in 2004 to protect consumers against Bovine
Spongiform Encephalopathy, mechanically separated beef is considered
inedible and is prohibited for use as human food. It is not
permitted in hot dogs or any other processed product.
Mechanically separated pork is permitted and must be labeled
as "mechanically separated pork" in the ingredients
statement. Hot dogs can contain no more than 20% mechanically
separated pork.
Mechanically Separated Poultry (MSP)
Mechanically separated poultry is 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. Mechanically separated
poultry has been used in poultry products since the late 1960's.
In 1995, a final rule on mechanically separated poultry said
it was safe and could be used without restrictions. However,
it must be labeled as "mechanically separated chicken or turkey"
in the product's ingredients statement. The final rule became
effective November 4, 1996. Hot dogs can contain any amount
of mechanically separated chicken or turkey.
Food Product Dating Terms
The labeling on a package of hot dogs may contain one of several
different types of dates. Product dating is voluntary and not
required by Federal regulations. If a date is used, it must
also state what the date means.
- "Sell-By" date tells the store how long
to display the product for sale. You should buy the product
before the date expires.
- "Use-By" date is the last date recommended
for use of the product while at peak quality. This date
has been determined by the manufacturer of the product.
- "Best if Used By (or Before)" date helps
consumers by stating a precise date for best flavor or quality.
- "Expiration Date" helps stores and consumers
by stating the shelf-life or the last day product should
be used while it is wholesome.
Safety After Date Expires
Except for "Use-By" dates, product dates don't refer to home
storage and use after purchase. If a "Sell-By," "Best if Used
By (or Before)," or "Expiration Date" date expires during home
storage, a product should be safe and wholesome if handled safely
and kept at 40 °F or below.
Food Safety Guidelines
The same general food safety guidelines apply to hot dogs as
to all perishable products — "Keep hot food hot and cold
food cold." Although all hot dogs are fully cooked, always reheat
before eating. Use a food thermometer to make sure hot dogs
reach 165 °F or are steamy hot throughout.
Studies have shown a high level of the harmful bacteria Listeria
in hot dogs. Thus, for added precaution, persons at risk may
choose to avoid eating hot dogs and luncheon meats, such as
bologna, unless they are reheated until steamy hot.
When you leave the grocery store with hot dogs, head straight
home and refrigerate or freeze them immediately. If there is
no product date, hot dogs can be safely stored in the unopened
package for 2 weeks in the refrigerator; once opened, only 1
week. For maximum quality, freeze hot dogs no longer than 1
or 2 months. And, of course, never leave hot dogs at room temperature
for more than 2 hours and no more than 1 hour when the temperature
goes above 90 °F. |
Last Modified:
August 24, 2006 |
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