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The McRib is a product of "restructured meat technology."
Rene Arend came up with the idea and design of the McRib, but it's a professor from the University of Nebraska named Richard Mandigo who developed the "restructured meat product" that the McRib is actually made of.
According to an article from Chicago magazine, which cites a 1995 article by Mandigo, "restructured meat product" contains a mixture of tripe, heart, and scalded stomach, which is then mixed with salt and water to extract proteins from the muscle. The proteins bind all the pork trimmings together so that it can be re-molded into any specific shape — in this case, a fake slab of ribs.
I read about that months ago about the McRib. Thats why it tastes so good.
Havent had one of those in decades it seems. But the 55 cent Whopper was pretty good so who knows I may fall back into the dark side soon enough.
As Marc said, it was Burger King to the rescue! And how sweet it was that they brought back that Whopper special by popular demand for another weekend. Perhaps they knew the world was supposedly going to end Friday?
I haven't gobbled one up since hearing about all the speculation of all the ingredients used although the temptation still remains to a certain point. However I did find this in wiki.
"It has been inaccurately reported that the patty also includes restructured meat products such as tripe, heart, and stomach. Per the specifications of McDonald's supply chain, offal, which includes innards, organs and other non-primal cuts of pork, are not allowed in the McRib".
Nonetheless, here's why I stopped eating the mcrib:
You know that old anti-smoking joke that kissing a smoker is like licking an ashtray?
It turns out, wrapping your lips around a McDonald’s McRib is somewhat like eating a yoga mat.
Time Magazine’s Healthland blog reports that among the McRib’s 70 ingredients are azodicarbonamide, ammonium sulfate and polysorbate 80. Azodicarbonamide, “a flour-bleaching agent that is most commonly used in the manufacture of foamed plastics like in gym mats and the soles of shoes, is found in the McRib bun.”
The blog says azodicarbonamide is banned in Europe and Australia as a food additive.
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I actually have to say I've never had a McRib - never even been tempted....don't get me wrong I love the QP w/Cheese and the Angus Deluxe so I 'aint holier than thou but I've never been a pork person and the pickles are just nasty....