Collection search - Anatomy of the Hotdog

Record information – Brief

1

Anatomy of the Hotdog

Item number (ISN):

562656

Hierarchical level:

Item (Accession level)

Item number (ISN):

562656

Type of material:

Sound recordings

Found in:

Archives / Film, Video and Sound

Link to this record

Add to My Research

Link to this record

This link identifies the web page describing this particular record. Unlike the temporary link in your browser, this link will allow you to access, and reference, this page in the future. To link to this descriptive record, copy and paste the URL where ever needed (wiki, blog, document).

Sign in

Sign in to start saving records using My Research

Sign in
Record information – Details

Fonds/collection:

CANADA. AGRICULTURE CANADA

Accession:

1978-0095

Media:

Sound

Release date:

1973-09 ?

Production company:

Information Services of Agriculture Canada

Production credit:

reporter, Marietta Hildreth

Description:

Show detail Hide detail

Meat that is used in the manufacture of frankfurters, or more commonly hotdogs, must be safe and wholesome for human consumption before it can be used. Often the meat that is ground comes from older animals or parts of the animals that are less tender and less demanded. Trimmings, or the pieces that are left after the carcass is divided into retail cuts, are also used. This makes hotdogs one of the ways the meat industry has of using some of the less demanded and less expensive parts of the animal and help make more economical use of our meat supplies. The ideal hotdog contains a certain amount of protein, cereal, moisture, seasonings and fat. The moisture content in hotdogs is limited by the Food and Drug Act to 60% although most manufactures use slightly less than this (around 55%). The maximum amount of cereal that may be contained in a hotdog is 4% and although there is no definite standard as to the amount of protein contained in a hotdog most brands range between 10 and 12%. At present legislation is being developed to establish a minimum protein requirement for sausage type products, such as hotdogs. A certain amount of fat is necessary for good flavor and most brands contain approximately 25% fat. There is about 1% seasonings in hotdogs. <1mn 36s>

Language:

English

Notes:

Show detail Hide detail

1. Description based on script.

Detailed holdings information:

Show detail Hide detail

Vault ISN:

935944

Format:

SOUND

Location number:

1978-0095/1006

Number of items:

1

Kind of sound:

R/R

Made from:

DEPOSIT

Status:

ORIG
Ordering and viewing options

Conditions of access:

Open

GENCAT identity number:

GAD 0FD063

Restrictions on consultation:

~No Restrictions / Pas de restrictions

Reproduction access:

With written permission of Copyright Owner / Avec la permission écrite du détenteur des droits d'auteur

You can order materials in advance to be ready for you when you visit. You will need a user card to do this.

Cannot visit us on site? You can purchase a copy to be sent to you. Some restrictions may apply.

Report a problem on this page

Date modified:: 2024-07-24