Sausages

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Oink! What is the first image that pops into your head when you hear that sound? Is it a cute little pig or a delicious link of sausage? A better question would be what actually goes into a sausage? This is a question most people do not like to think about, but it is important to know what you are putting into your body. There are various steps in the making of a sausage and selecting the pieces of meat that will go into it is just one of them. Due to the ingredients and processing of a sausage, they have been found to produce many benefits; however they also cause a number of health concerns. Many people do not know what a sausage truly contains. Throughout the years the process and make up of sausages has evolved. Now there are many ways to make sausages with a variety of ingredients. According to I.V. Savic, Food and Agriculture Organization of the United Nations (FAO) consultant, the variety of meats in a sausage include, “tripe, tongues, livers, blood or blood plasma, brains, lungs, udders (nonlactating), spleens, suet and cod and brisket fat, pig stomachs, gelatinous skins, pig back fat and caul fat, ears, snouts, and ox lips” (Savic). Developments such as the refrigerator and Food Administration over the past few decades have made it possible for a wide range of meats to be used in sausages. Before only a handful of meats could be used, mostly the undesired pieces, but now many other parts of the animal can be used if cleaned properly. Parts like the livers, the gall bladder and the kidneys (Savic). This is possible because of the sausage process is carefully inspected by federal officials and has to pass the strict federal guidelines and standards of quality and sanitation (Savic). The different meat is blended together, s... ... middle of paper ... .... Oxygen is also used for the preservation process. The lack of it can lead to bacteria developing inside the casing, which would make the sausage inedible. The health concerns surrounding sausages are that they will not be treated properly and bacteria will build around the casting and in the meat itself. This is why sausages need to be carefully inspected and have specific regulations to secure the freshness and pureness of the meat. Many people do not know what a sausage includes, whether it is the snout of a pig, vitamins or underlying health concerns. After my extensive research I have come to conclude that eating sausages in moderation and not excessively will not damage one’s health. Sausages seem to contain some healthy elements which will help with ones dietary supplements. Many food experts can all agree that sausages do contain many nutritional benefits.

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