Industrial food, things to know
Originally relayed by Le Télégramme , the daily indicated (May 30, 2014) that a 179-page report by the Court of Auditors pointed out flaws in the control of “first price” foods and “failures severe to hygienic conditions”.
A look back at this information, which was supplemented in particular by Laurent LASNE (President of the National Union of Veterinary Public Safety Inspectors), following an interview conducted by TerraEco .
Because what Laurent LASNE clearly underlines is that there are not two kinds of industrial power supplies and factories, the first which would be “normal” (classic brands) and the second which would practice “low prices” (discount stores). It is not the cleanliness and quality of the fittings of industrial food factories that is in question here, but rather the composition of the “ready-made meals” sold at low prices and therefore more often present, given their price, in shelves of discount supermarkets, but not only .
Following this report from the Court of Auditors, many wondered about the composition of industrial dishes . Details in this article.
meat ore
It is a particular composition of meat, regulated and specified (3) which is a mixture of waste made from the muscle, bone and collagen of the animal. Many industrial dishes are made from this mineral.
For example, there is a particular specification, that n° B1-12-03 of January 28, 2003 (4) , allowing to know under what conditions this mineral can be applied to minced meat preparations.
The ore thus has its place in certain prepared dishes such as ravioli, lasagna, shepherd’s pie, meatballs and minced steaks.
The main reason why this ore is used is that it represents about 15% of the total mass of the animal, which is a significant part.
However, according to remarks reported in 2013 by Rue89 (5) , Constantin SOLLOGOU (aformer veterinarian, Slaughterhouse Inspector) affirms that this ore was purely and simply burnt about forty years ago.
Sometimes, bits of fat are found in culinary preparations. So, the Court of Auditors is worried because according to it the conditions of production of “first price” products are becoming worrying and problematic (1) . For the Court of Auditors, the various offers of these “low-end” products present “ serious shortcomings concerning flaws in traceability and hygiene conditions ”.
Industrial food, typical production
After cutting the noble parts of the meat, such as sirloin, rib steak, etc. offcuts “ not marketable as they are” are recovered by the slaughterhouse in order to lay blocks of 5 to 10 kilos in slabs which will be sold to manufacturers. We are entitled to ask ourselves the question as to the origin, ox or horse, of the ore. Indeed, when the meat is whole it is impossible to confuse its animal origin, differentiation made impossible to the naked eye during transactions involving blocks of meat.
And this even if beef is fattier, redder and does not have the same firmness as horsemeat. In the case of ready products, horse, pork or beef ore is not distinguishable from one animal to another. The origin of this magma can only be determined with extensive testing.
What is actually in the ore? Mechanically Separated Meat (MSM) which happens to be the meat stuck to the carcass of the animal, subsequently amalgamated with parts of bone and bone marrow. This process is, however, safe because these “cheap” proteins have never raised any health risk so far.
Nutritional quality
To sell a “low-end” product, the choice of raw materials focuses more on fat, the addition of salt and sugar. This choice is made because these materials are the least expensive.
However, no security or health risk is to be feared and the ANSES (National Health Security Agency) has not pointed out any particular problems in this regard. It is therefore legitimate to ask where is the problem with this industrial power supply?
For the consumer, these first-price industrial products have a nutritional quality that is only rarely beneficial for the state of health. Laurent LASNE was recently interviewed by TerraEco (2) . He’s the president of the National Union of Veterinary Public Safety Inspectors, and he confirms that the problem is simply nutritional. He indicates that the real difference for the consumer is found in the nutritional side of these products.
The report of the Court of Auditors, according to Le Télégramme, specifies about these products that “ their systematic consumption, by a growing population, could, in the long term, have repercussions on public health ”.
Stephen Paul is the lead author and founder of My Health Sponsor. Holder of a diploma in health and well-being coaching with more than 200 articles in the field of health, he makes it a point of honor to offer advice based on reliable information, based on scientific research, and verified by health professionals.