Difference between revisions of "Frankfurters"
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| − | [[ | + | '''Frankfurters''' are cooked and/or smoked sausages prepared according to the Federal standards of identity. Federal standards of identity describe the requirements for processors to follow in formulating and marketing [[meat]], [[poultry]], and egg [[product]]s produced in the United States for sale in this country and in foreign commerce. The standard also requires that they be comminuted (reduced to minute particles), semisolid [[product]]s made from one or more kinds of raw skeletal muscle from livestock (like [[beef]] or pork)and may contain [[poultry]] [[meat]]. Smoking and [[curing]] ingredients contribute to [[flavor]], color, and preservation of the [[product]]. They are link-shaped and come in all sizes -- short, long, thin, and chubby. |
| + | ==References== | ||
| + | *[http://www.fsis.usda.gov/Help/A-Z_Index/index.asp USDA Index] | ||
| + | [[Category:United States Government Word Definitions]] | ||
Revision as of 00:50, August 28, 2010
Frankfurters are cooked and/or smoked sausages prepared according to the Federal standards of identity. 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. 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. Smoking and curing ingredients contribute to flavor, color, and preservation of the product. They are link-shaped and come in all sizes -- short, long, thin, and chubby.