The media care more about the reintroduction of the McRib than virtually anything of note. I discuss the MSM’s ADD in this podcast. But what is glaringly apparent to anyone is that this represents a perfect allegory to what the Ted Baxter brain-dead sockpuppet MSM are all about. They take what is considered news offal (or more correctly awful) and repackage and reconstitute it into the scheiße they call news. They comminute, triturate and pulverize what may be legit story items into bite-size morsels of the news equivalent of the McRib. The McRib story is both an exemplar of how the torpid media glom on to something and an analog and allegory for their incredibly nefarious and deliberate attempts to both ignore and occlude.
University of Nebraska-Lincoln Profesor Roger Mandigo, a proud Meat Industry Hall of Fame inductee, is a most heralded innovator in “restructured meat products.” Here’s how Mandigo describes the general process that creates our glorious McRib in a 1995 article. The article’s title should not be ignored: Utilization of Twin Screw Cold Extrusion to Manufacture Restructured Chops from Lower-Valued Pork. I’m waiting until it comes to Kindle.
Restructured meat products are commonly manufactured by using lower-valued meat trimmings reduced in size by comminution (flaking, chunking, grinding, chopping or slicing). The comminuted meat mixture is mixed with salt and water to extract salt-soluble proteins. These extracted proteins are critical to produce a “glue” which binds muscle pieces together. These muscle pieces may then be reformed to produce a “meat log” of specific form or shape. The log is then cut into steaks or chops which, when cooked, are similar in appearance and texture to their intact muscle counterparts.