Raw Materials

The primary ingredient in hot dogs is the meat. The U.S. Department of Agriculture requires that meats used for hot dogs must be the same type of quality ground meat sold in supermarkets. While pork is most often used, other types may be used such as beef, chicken or turkey. Sometimes variety meats like livers are used however, the hot dog producers must clearly label the product with the statement "with variety meats" or "with meat by-products." The proteins and fats of which meats are composed are responsible for meat characteristics. For example myofibrillar proteins give meat its texture and structure. Myoglobin and hemoglobin proteins create the natural color of the meat. Fats in the meat give the characteristic flavor.
During processing, the meat is mixed with a curing solution to improve the taste and increase the shelf life. A major ingredient in this curing solution is salt. It is used to make the meat easier to work with, improve flavor, and inhibit bacterial growth. Water is another component of the curing solution. It has a variety of functions including helping create the necessary meat emulsion and adding to the meat's juiciness. Sodium nitrite is included in the curing solution to retard the development of rancidity and stabilize the meat color. Curing accelerators such as sodium ascorbate or sodium erythorbate may also be added to preserve the color of the meat during storage.