Project 2 Product Research

Hot Dogs

Rachel Travers
NTRI 2050 Science of Food
11/22/2013

Hot dogs I. Introduction: The ancestry of hot dogs can be dated as far back as 800 BC, where sausages, a similar product to the hot dog, were documented as common foods in many records such as Homers The Odyssey (1). However, the American hot dog that we know and love today, most likely comes from a myriad of different European sausages that were brought to America in the mid-tolate-1800s (1). It was not until 1893, when hot dogs made their mark and became a staple food item for baseball games and street vendors (1). Today, Americans on average consume over 9 billion hot dogs annually from retail stores alone (2). However, experts believe the total number of hot dogs consumed from retail stores, street vendors, baseball games, and other places, reaches over 20 billion annually (2). More than 150 million of those hot dogs are consumed on Independence Day alone (3). The hot dog has been revolutionized over time, containing different types of meats. Today, retailers sell beef, pork, chicken, turkey, soy, and mixtures of meat in their hot dog casings, giving a wide variety of options for consumers to choose from. II. Ingredients and Preservatives: Oscar Meyer Classic Wieners (4) Ingredients Corn Syrup Sodium Phosphates Sodium Diacetate Sodium Nitrite Functions binder that holds water and decreases cost (5) used to bind water to meat (5) inhibits the growth of bacteria (5) provide pink color of meat (5)

III. Nutrition Facts Nutrition facts for one Oscar Meyer Classic Weiner is as followed below: (4)

IV. Application of Food Science Principles NUTRITIVE VALUES: Oscar Meyers Classic Wieners are very high in salt, which is needed for preserving the meat. It is also very high in fat, as fat accounts for approximately 72 percent of the total calories. These hot dogs are not very rich in any vitamins or minerals, and contain a large amount of cholesterol. However, hot dogs do provide a significant source of protein, with 5 g per hot dog.

PROCESSING: Hot dogs are mass produced by blending together meat trimmings from various sorts of meat (depending on the type of hot dog), spices, ice, preservatives, and other chemicals into a fine emulsion (6). This mixture is then mechanically stuffed into casings, an outer layer usually made of cellulose or meat product, and then tied into long strands of hot dogs (6). They are then smoked until fully cooked and then showered with cold water (6). The cellulose casing is removed, and the hot dogs move onto packaging (6). PACKAGING: During packaging, hot dogs are vacuum sealed into plastic coverings, which ensure that the hot dogs stay fresh and their color remains pink (6). If the ingredients of the hot dog contain other meats, such as heart or other organs, the package must be clearly marked with variety meats to inform customers of the hot dogs content (6). STORAGE: There are many methods to storing hot dogs. If they are unopened, they can be refrigerated for one to two weeks after the expiration date, and if frozen, four to six months after the expiration date (7). Also, after opening the package, no matter if the hot dogs are cooked or not, they will keep for a week in the refrigerator, or four to six months in the freezer (7). Indicators that the hot dogs have spoiled include a shiny brown or gray color, and a sour smell (7). Also, hot dogs stored in the freezer have definitely expired if they develop freezer burn (7). V. Recipes 1. Smoky Hot Dogs and Rice (8) 2. Hot Dog Chili (8)

VI. References: 1. National Hot Dog and Sausage Council (2013). Dachsunds, Dog Wagons and Other Important Elements of Hot Dog History. Retrieved from http://www.hotdog.org/ht/d/sp/i/38594/pid/38594 2. National Hot Dog and Sausage Council (2013). A Hot Dog Primer for Inquiring Minds. Retrieved from http://www.hot-dog.org/ht/d/sp/i/38599/pid/38599 3. National Hot Dog and Sausage Council (2013). Vital Hot Dog Statistics. Retrieved from http://www.hot-dog.org/ht/d/sp/i/38579/pid/38579 4. Kraft (2013). Oscar Meyer Hot Dogs Wieners- Classic. Retrieved from http://www.kraftrecipes.com/Products/ProductInfoDisplay.aspx?SiteId=1&Product=4470 000063 5. Zonis, Stephanie (2006). Organic Hot Dogs Vs. Conventional Hot Dogs. The Nibble. Retrieved from http://www.thenibble.com/reviews/nutri/matter/organic-hot-dogs2.asp 6. National Hot Dog and Sausage Council (2013). How Hot Dogs are Made: The Real Story. Retrieved fromhttp://www.hot-dog.org/ht/d/sp/i/38597/pid/38597

7. Eat By Date (2012). Shelf Life of Hot Dogs. Retrieved from http://www.eatbydate.com/proteins/meats/hot-dogs-shelf-life-expiration-date/ 8. Grundy, Kim (2011). Quick Hot Dog Recipes for the Big Game. Retrieved from http://www.sheknows.com/food-and-recipes/articles/822061/easy-recipes-with-hot-dogs