![]() ![]() ![]() The same general food safety guidelines apply to hot dogs as to all perishable products - "Keep hot food hot and cold food cold." 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. ![]() 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. Water or ice, or both, may be used to facilitate chopping or mixing or to dissolve curing ingredients. The most popular of all categories, the skinless varieties, have been stripped of their casings after cooking. They are link-shaped and come in all sizes - short, long, thin, and chubby. Smoking and curing ingredients contribute to flavor, color, and preservation of the product. 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. 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. Definitionsįrankfurters (a.k.a., hot dogs, wieners, or bologna) are cooked and/or smoked sausages according to the Federal standards of identity. And there are Federal standards of identity for their content. They can be made from beef, pork, turkey, chicken, or a combination - the label must state which. Whether you call it a frankfurter, hot dog, wiener, or bologna, it's a cooked sausage and a year-round favorite. ![]()
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