McRib Sandwiches may look like ribs, but they can be shaped to look like anything
If you’ve been paying attention to the news this week, you’ve probably heard the controversy about the 70 ingredients in McDonald’s McRib Sandwich, including “a flour-bleaching agent used to make the soles of shoes, and foamed plastics, like gym mats.” It should be noted that rumors are Subway Sandwiches has been accused of using the same chemical in their bread.
From NPR Radio’s food blog, The Salt –
“The pork producers wanted to see more pork on the menu, and they were targeting McDonald’s,” Mandigo said.
Mandigo went to work in the lab and came up with a new take on an old-fashioned technology: sausage-making. Instead of just stuffing pork meat inside a casing, Mandigo used salt to extract proteins from the muscle. Those proteins become an emulsifier “to hold all the little pieces of meat together,” he says.
“All we did was reuse the technology that had been around for hundreds of years and emphasize that we could shape products to shapes people wanted,” he says.
And here is where our story takes an interesting twist: Seems the McRib was not born in the shape of its current pork patty. The original concoction Mandigo made was formed as a faux pork chop.
McChop? Maybe not.
“[McDonald’s] chose the shape,” Mandigo said. “They wanted it to look like the boneless part of a backrib.”