We dared to ask the questions many people are afraid to about this summer favorite. We got in touch with meat scientist Janeal Yancey, PhD, and blogger at Mom at the Meat Counter because not only is Dr. Yancey an expert in meat science, but she also worked at a hot dog plant and has first-hand experience of how they are made. She told us her experience did not change her love for hot dogs.

“I eat hot dogs and feed them to my family. I enjoyed working in the hot dog plant, except that I smelled like hot dogs every day!” Dr. Yancey said.

We decided to ask Dr. Yancey some of your scariest hot dog questions.

What’s in a hot dog?

Dr. Yancey: “Hot dogs can be made with different types of meat, and if you want to know what’s in a hot dog, you just need to look at the ingredient statement. Most of the time, hot dogs are made with skeletal meat, which are trimmings of the same type of meat that makes ground meat, steaks and roasts. The trimmings are ground up really fine, which is what gives them that homogenous texture. Salt is added to the meat, giving the mixture a sticky texture. The proteins within the meat stick to each other, and then water is added. The hot dog mixture also has added nitrites, which give the hot dog a pink color and specific flavor. Nitrites also help protect the hot dog from the bacteria that causes botulism. There are all sorts of flavors added to hot dogs, and each hot dog company has their own unique recipe for what makes their hot dogs taste special.”

For more information about nitrites, see What is Nitrite? and Nitrates in Processed Meats

Hot dogs are made up of a bunch of different leftover animal parts, right?

Dr. Yancey: “This isn’t really true. Hot dogs are made of animal parts, but they aren’t leftovers. They’re the same stuff that you would make into ground beef or ground pork. The trimmings used to make hot dogs are pieces of the meat that don’t make good steaks and roasts because they aren’t a certain tenderness, size, shape or weight.”

There’s nothing to fear in your hot dog. @MeatCounterMom explains it’s all on the package.
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What about the really cheap hot dogs?

Dr. Yancey: “Really inexpensive hot dogs are usually made with a meat source called mechanically separated chicken. It’s a process that uses mechanical means to pull the muscle off the bone in chicken. It’s a very inexpensive source of protein. It’s not an unsafe or unwholesome product, it’s just a cheaper protein source.”

How are hot dogs made?

Dr. Yancey: “In the hot dog plant, workers grind the trimmings and mix up all the ingredients and the salt, and add some water. Sometimes they’ll even add ice to the hot dog mixture because during the grinding process, the mixture can get warm, so adding ice helps keep it at the right temperature. Then, they run it through a special machine that sucks the air out of the mixture and grinds it up really fine.”

How do hot dogs get their shape?

Dr. Yancey: “The mixture is then stuffed into long tubes. most hot dogs are stuffed into a plastic casing, and machines stuff the hot dog in and twist the casing that makes the hot dogs into links. They are then cooked in those casings, and once cooked, they put them in a machine called a peeler. The peeler peels the hot dogs from the casings very fast! After they’re cooked, the mixture takes the shape of that casing. Once you pull the casing off, you have that round hot dog shape. On a hot dog, those wrinkles on the end are from where the casing was twisted.”

Are hot dogs safe to eat?

Dr. Yancey: “Hot dogs are really safe to eat. They are cooked to a safe temperature before they leave the plant. The packaging room, where the hot dogs go after they’re cooked, is treated similarly to an operating room. The workers must wear clean suits, hair nets and gloves. The rules and regulations for the sanitation are really stringent because the plant must deliver a safe product. That’s what’s great about a hot dog – it’s a safe, ready-to-eat product. You can cook it again – you can grill it, microwave it, boil it, etc., but you don’t have to. Hot dogs are super safe. As a side note, just to be extra safe, pregnant women should not eat hot dogs and deli meats, without heating them up first, because of a bacteria rarely found in those products.”

Are hot dogs healthy?

Dr. Yancey: “You can look at the nutrition label when choosing to purchase hot dogs. Hot dogs are a good inexpensive source of protein. They aren’t a lean cut and they aren’t a health food, but they are a good source of inexpensive protein.”

Hot dogs are made from meat trimmings which are ground into a fine mixture with other ingredients added for flavor. The mixture is poured into a casing to create the shape. Hot dogs are a cheap source of protein and are safe to eat with or without additional cooking.

This video from the National Hot Dog and Sausage Council shows how hot dogs are made.

Originally posted April 7, 2015.

The post What’s in a Hot Dog? appeared first on Best Food Facts.

What are nitrates and nitrites?

Dr. MacDonald: “Nitrogen is an essential element for all forms of life. The nitrogen cycle wherein nitrogen is used and released involves the formation of nitrates and nitrites by plants, animals and microorganisms.

“There are several forms of nitrates in nature. These three are naturally occurring:

• Nitric oxide (NO) is a gas and is created in the atmosphere by lightning and radiation, it is carried into the soil by rain. Humans and most animals also utilize nitric oxide as a regulatory molecule. For example, NO is essential for proper functioning of the cells that line arteries and veins. In fact, nitroglycerin, a form of nitrates, has been used for many decades as a medication to treat angina because it causes relaxation of blood vessels.
• Nitrite (NO₂) is formed by microorganisms in the soil as they breakdown animal matter and is widely found in plant foods and drinking water. This is the major form that would be found in our diets.
• Nitrate (NO₃) is present in natural mineral deposits such as saltpeter.

“In our bodies, nitrate that is consumed in foods or water can be converted to nitrites by oral bacteria which are then absorbed and used to make nitric oxide. Nitrates are efficiently absorbed from the stomach and intestines into the blood, but the majority is excreted through the urine. A balance of nitrate levels is maintained by this system.”

How are nitrates used in foods?

Dr. MacDonald: “Nitrates are used primarily in the curing of meats to maintain the color of red meats and to block the growth of the deadly bacteria Clostridium botulinum that can thrive in oxygen-deprived environments such as occur in cured meats.”

Should we be concerned about consuming nitrates?

Dr. MacDonald: “The amount of nitrates added to cured meats is magnitudes less the amounts of nitrates we consume in plant foods. The acceptable daily intake of nitrate is in the range of about 260 mg for a 150-pound adult. One hot dog has about 10 mg of nitrates, so consuming even three hot dogs will not come close to the amount that would be considered high. In fact, eating a cup of spinach provides nearly 140 mg of nitrates, which is much higher than the amount in three hot dogs.”

Plants often contain more nitrates than meats do.
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What are natures nitrates or preservatives that are used in food? Are they safe?

Dr. MacDonald: “Natural nitrates are really no different chemically than the nitrates used in food processing. The body sees them exactly the same. Because plants are rich sources of nitrates, some food processors have begun using celery juice as a way to ‘naturally cure’ meats. The action of the nitrates from celery is exactly the same as the synthetic nitrates. It is important that if people are trying to naturally cure their own meats using plant-derived nitrates that they ensure the amount of nitrates is sufficient to inhibit Clostridium. It may not be possible to know the amount of nitrates in the plant juice and the amount can vary depending on how the plant was grown. Clostridium botulinum releases a deadly toxin, so it is not wise to take changes on using a natural cure if you are not positive it contains enough nitrate to be effective.”

Are there health concerns about consuming too many cured meats?

Dr. MacDonald: “Cured meats have been a target for health concerns recently. The evidence suggests that in cultures where the diets include regular (daily) consumption of meats that have been cured, smoked, and salted have higher risks of stomach cancer. It is difficult to separate the exact cause and effect of this relationship because of the many variables. It is known that smoked foods contain a variety of potential cancer-causing compounds, and high salt intakes cause damage to the stomach lining that may be related to cancer progression. There is no evidence that nitrate-cured meats, in particular, increase the risk of cancer in the US. Given the small amount of nitrates that are contributed from cured meats, in comparison to vegetables and drinking water, is seems unreasonable to be concerned about eating foods that are preserved with nitrates.”

What should people keep in mind when choosing deli and cured meats?

Dr. MacDonald: “A diet that is balanced with a wide variety of foods, including fruits, vegetables, lean meats and legumes, dairy and whole grains continues to be the best recommendation for a healthy lifestyle. Consuming deli meats, sausages, ham and even hot dogs in moderation is unlikely to increase overall disease risk.”

Nitrates are used to cure meats and prevent deadly bacteria from developing. Nitrates naturally occur in many plants. Synthetic nitrates and plant-derived nitrates are used exactly the same by the body. Consuming cured deli meats in moderation can be part of balanced diet.

The post Nitrates in Processed Meats: What’s the Risk? appeared first on Best Food Facts.

• Burgerizza – Turner Field, Atlanta Braves. The Burgerizza includes a 20-ounce patty, five slices of cheddar and bacon on a bun made of two eight-inch pepperoni pizzas.
• Chicken and Donut Skewer – Globe Life Park, Texas Rangers. The Chicken and Donut Skewer puts fried chicken and donuts on a stick, drizzled with sweet and sour buffalo honey sauce.
• Crab Dip Fries – Camden Yards, Baltimore Orioles. This treat piles fresh Chesapeake Bay crab, cream cheese and plenty of Old Bay poured over waffle fries.
• All-Star BBQ Dog – Kauffman Stadium, Kansas City Royals. This foot-long dog is piled high with pulled pork, coleslaw, pickles and barbecue sauce.
• Chicken Waffle Cone – Minute Maid Park, Houston Astros. Waffle cones are typically used to house ice cream, but Houston pairs the waffle cone with fried chicken, filled with mashed potatoes.
• Dungeness Crab Sandwich – Safeco Field, Seattle Mariners. Spotlighting local cuisines, this Dungeness crab sandwich features fresh crab and tomatoes.
• Pan con Lechon – Marlins Park, Miami Marlins. The street-cart-turned-official-vendor Papa Llega y Pon sports its Pan con Lechon — a crispy pork sandwich.
• Chili Half-Smoke – Nationals Park, Washington Nationals. The Chili Half-Smoke from Ben’s Chili Bowl, a D.C. icon, features beef and pork sausage topped with onions and mustard and a huge helping of chili.
• Brunch Burger – PNC Park, Pittsburgh Pirates. This bacon cheeseburger on a donut bun also features a fried egg.
• Nachos on a Stick – Miller Park, Milwaukee Brewers. The Nachos on a Stick features sticks of meat and refried beans covered in Doritos and deep fried.
• Cardiff Tri-Tip – Petco Park, San Diego Padres. This sandwich is filled with Seaside Market’s Cardiff tri-tip steak.

If you’re not feeling that adventurous and want to attend a game without breaking a caloric world record, check out these resources.

_{The image “Crab Dip Waffle Fries at Camden Yards” by Kelly is licensed under CC BY-SA 2.0.}

The post Take A Tour of Ballpark Cuisine appeared first on Best Food Facts.

Peanuts and crackerjack are immortalized in the song, “Take Me Out to the Ballgame,” but whether you’re heading to a major league park or the concession stand at the softball field, you’re likely to find more culinary choices. While there are a lot of creative options, some are healthier than others and, as usual, moderation and portion control are important. If you want to research the nutritional aspects of various foods before you head to the ballpark, check out these resources:

• USDA National Nutrient Database
• My Fitness Pal
• Calorie King

To enjoy a day at the ballpark and not strike out on your diet, Best Food Facts registered dietitian Sarah Downs provides these helpful tips:

• Bring your own snacks to the game. Check the ballpark’s policy on what they will allow you to bring into the stadium. You may find you’re able to bring some of your own snacks, which will be more affordable and will likely have a lot fewer calories. Peanuts are a great baseball game snack filled with protein, fiber and healthy fats to help keep you full in between innings. Be mindful of the portion sizes on the bags sold at stadiums, and share the bag to keep calories in check. You can also create your own snack mix at home to bring to the game. Include different types of nuts, dried fruits and even a little dark chocolate if you want!
• Moderate your beverages and be sure to hydrate. There’s nothing wrong with a beer or soda or two, but don’t forget to hydrate in between. Because baseball games (and especially youth baseball and softball tournaments) can be long, it’s important to stay hydrated throughout. Check to see if your stadium allows you to bring in a bottle of water, or bring in your own empty water bottle and fill it up at the game.
• Stick to one round. Don’t limit yourself if you want to have a hot dog and a beer — just try to stick to one round. Still hungry? Munch on pre-portioned snacks brought from home. Fruits and veggies, mixed nuts and air-popped popcorn are all good choices to tide you over.
• Don’t come to the ballpark hungry. Fill up on a healthy meal prior to arriving at the stadium so you are less likely to indulge.
• Split your ballpark treats with a friend. Sharing is caring, especially when it comes to ice cream and nachos! Instead of completely limiting yourself, try sharing your ballpark favorites to cut down on excess calories, sugar, salt and fat.

Follow these tips and you’ll be sure to score a nutrition home run!

_{The image “Baseball Food” by M&R Glasgow is licensed under CC BY 2.0.}

The post Knock Nutrition Out of the Ballpark appeared first on Best Food Facts.

As you’re enjoying that juicy ballpark frank, do you wonder how it’s made? We asked meat scientist Janeal Yancey, PhD, and blogger at Mom at the Meat Counter, to tell us what’s in those fantastic franks. Not only is Dr. Yancey an expert in meat science, but she also used to work at a hot dog plant and has first-hand experience of how they’re made!

What’s in a hot dog?

Dr. Yancey: “Hot dogs can be made with different types of meat, and if you want to know what’s in a hot dog, you just need to look at the ingredient statement. Most of the time, hot dogs are made with skeletal meat, which are trimmings of the same type of meat that makes ground meat, steaks and roasts. The trimmings are ground up really fine, which is what gives them that homogenous texture. Salt is added to the meat, giving the mixture a sticky texture. The proteins within the meat stick to each other, and then water is added. The hot dog mixture also has added nitrites, which give the hot dog a pink color and specific flavor. Nitrites also help protect the hot dog from the bacteria that causes botulism. There are all sorts of flavors added to hot dogs, and each hot dog company has their own unique recipe for what makes their hot dogs taste special.”

For more information about Nitrites, see What is Nitrite?

Hot dogs made up of a bunch of different leftover animal parts, right?

Dr. Yancey: “This isn’t really true – hot dogs are made of animal parts, but they aren’t leftovers – they’re the same stuff that you would make into ground beef or ground pork. The trimmings used to make hot dogs are pieces of the meat that don’t make good steaks and roasts because they aren’t a certain tenderness, size, shape or weight.”

How are hot dogs made?

Dr. Yancey: “In the hot dog plant, workers grind the trimmings and mix up all the ingredients and the salt, and add some water. Sometimes they’ll even add ice to the hot dog mixture because during the grinding process, the mixture can get warm, so adding ice helps keep it at the right temperature. Then, they run it through a special machine that sucks the air out of the mixture and grinds it up really fine. That mixture is then stuffed into long tubes – most hot dogs are stuffed into a plastic casing, and machines stuff the hot dog in and twist the casing that makes the hot dogs into links. They are then cooked in those casings, and once cooked, they put them in a machine called a peeler. The peeler peels the hot dogs from the casings very fast! After they’re cooked, the mixture takes the shape of that casing. Once you pull the casing off, you have that round hot dog shape. On a hot dog, those wrinkles on the end are from where the casing was twisted.”

What’s in a hot dog? @MeatCounterMom has the answers.
Click To Tweet

Are hot dogs safe to eat?

Dr. Yancey: “Hot dogs are really safe to eat. They are cooked to a safe temperature before they leave the plant. The packaging room, where the hot dogs go after they’re cooked, is treated similarly to an operating room. The workers must wear clean suits, hair nets and gloves. The rules and regulations for the sanitation are really stringent because the plant must deliver a safe product. That’s what’s great about a hot dog – it’s a safe, ready-to-eat product. You can cook it again – you can grill it, microwave it, boil it, etc., but you don’t have to. Hot dogs are super safe. As a side note, just to be extra safe, pregnant women should not eat hot dogs and deli meats, without heating them up first, because of an abortion-causing bacteria rarely found in those products.”

Are hot dogs healthy?

Dr. Yancey: “You can look at the nutrition label when choosing to purchase hot dogs. Hot dogs are a good inexpensive source of protein. They aren’t a lean cut and they aren’t a health food, but they are a good source of inexpensive protein.”

What about the really cheap hot dogs?

Dr. Yancey: “Really inexpensive hot dogs are usually made with a meat source called mechanically separated chicken. It’s a process that uses mechanical means to pull the muscle off the bone in chicken. It’s a very inexpensive source of protein. It’s not an unsafe or unwholesome product, it’s just a cheaper protein source.”

Do you eat hot dogs?

Dr. Yancey: “Yes, I eat hot dogs and feed them to my family. I enjoyed working in the hot dog plant, except that I smelled like hot dogs every day!”

Dr. Yancey shared this great video from the National Hot Dog and Sausage Council.

_{“Hotdogs” by Hakan Dahlstrom is licensed under CC BY.}

The post Wait…What’s In A Hot Dog? appeared first on Best Food Facts.