I have a question

[eub]

that rmitz's post reminded me of: turkeys may not be shockingly flavorful, but they do taste like something. Deli turkey tastes like nothing at all. Why is that? Is it all, even the froofier varieties, some kind of turkey/cellulose amalgam? And so why don't they routinely amalgamate roast beef likewise?

Comments

[eub.livejournal.com]

Meat Products Gel with Hydrocolloids notes that "In Europe and Canada, carrageenan is found in poultry and as a binder in pork ham; in the United States it's used predominantly in poultry products." Also, "In products using meat emulsions, such as frankfurters and bolonga, or ground meat, such as low fat beef patties, all ingredients are mixed conventionally without vacuum tumbling." No explanation, though, of why these products and not others. And is this gunk ubiquitous?

Rigor Mortis Development at Elevated Temperatures Induces Pale Exudative Turkey Meat Characteristics, bleh.