what is polony actually made of?
Considered the largest outbreak of listeriosis that the world has seen so far, this news is definitely stirring up a mild panic.
And the culprit? Polony… in the kitchen… with a knife.
So what does go into a polony? Polony can be made of most meats. Many manufactures divides their polony into chicken and pork, but meats such as turkey and beef would work just as well. Unlike your horror imaginings, it’s not the beaks, feet and tails that get crushed into a paste!
The parts used are generally described as off-cuts. Du Toit explains: “When you fillet a chicken, you take the breasts, the wings, the drumsticks… [What’s left for polony is] all those little pieces of meat that aren’t a specific cut.”
And The Rest?
Polony is made up of a portion of mechanically recovered meat (MRM). Before you freak – this it simply the mechanical process of removing those last little bits of meat from animal bones or poultry carcasses. The bulk of the meat has already been manually removed.
Yes, there is also a percentage of offal (basically the intestines and some organ meats, such as kidney and giblets) but the max used is 35 percent.
Round that all off with some fat, some starch and oil, and guurl, you’ve got yourself a polony.
Quick note: Polony is required to contain no bone, cartilage or grittiness as stipulated in our country’s processed meat regulations. Carla’s take on it? She has no problem with eating polony. “I’ve seen how they make it and this listeriosis thing is just really unlucky,” she concludes. There you have it.
Carla Du Toit, a food scientist………….Source