It’s Back! The McRib and Other Processed “Delights”
It is astounding that people actually get excited when they hear that McDonald’s restaurants are going to be featuring the infamous McRib Sandwich for a “limited time only,” once again. Introduced in 1981, just before the chicken McNugget, this so-called “boneless pork” product is more like a marriage of pig parts, including tripe, stomach and heart.
When a Reddit user circulated a photo of a McDonald’s frozen McRib, seen below, it went viral. The frozen patty certainly resembles styrofoam more than anything else, however, McDonals had this to say in defense:
“Just like a burger patty is formed to be round and flat, we form the iconic McRib in the shape of traditional ribs.We then flash freeze the patty to seal in flavor and freshness, just like you freeze meat in your own freezer, before going to our restaurants. The McRib is also known for its iconic taste, which is why we use a quality cut of pork -– pork shoulder -– to give our McRib lovers a thicker, meatier McRib experience.”
Fashioned in the same manner as the McNugget, by grinding a mish mash of ingredients together, the McRib parts are also bound together by a petrochemical preservative (Tertiary butylhydroquinone). The Consumer’s Dictionary of Food Additives states that as little as one gram of this dangerous chemical may cause an adverse reaction including “nausea, vomiting, ringing in the ears and sense of suffocation.”
A 2003 lawsuit accused McDonald’s of consumer deception and federal district court judge Robert W. Sweet referred to the Chicken McNugget as a “McFrankenstein creation.” However, children and adults all over America continue to be served the same McNugget that escapes justice, mostly due to the fact that it is served in a somewhat natural configuration – i.e. poultry can be cut into chunks, battered and fried, however, ribs, no matter how you prepare or cook them, cannot be eaten without the bones in them.
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Source: http://www.riseearth.com/2013/11/its-back-mcrib-and-other-processed.html
