Tuesday, November 5, 2013

Eeeeuuuwww! The anatomy of McRib

It's worth clicking through to read the full story about how and why McDonald's restaurants failed in Bolivia and left the South American country after a 12-year run of economic losses.  

But I can't help but lift out this delicious (not!) discussion of what actually goes into the McRib:
The McRib: 70 ingredients all restructured into one
Did you know that the McRib is processed with 70 different ingredients which include azodicarbonamide, a flour-bleaching agent often used in producing foamed plastics? McRibs are basically "restructured meat technology" containing a mixture of tripe, heart, and scalded stomach. Proteins are extracted from this muscle mixture and they bind the pork trimmings together so they can be molded in a factory. The McRib is really just a molded blob of restructured meat, advertised and sold like fresh ribs. There's nothing real about it, the preparation or the substance. In fact, McRibs really came about because of a chicken shortage. The restructured meat technology approach kept the McRib on the menu, despite the shortage, and the profits continued rolling in. 
All together now: Eeeuuuwww!

Click to read the FoodMatters article, "Finally! A Whole Nation Rejects McDonalds."