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Bioavailability of protein in salami

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  • Bioavailability of protein in salami

    I read the other day that salami (especially cheap salami) is made of lots of leftover scraps and non-muscle meats from the meat processing industry. I don't know if that is true or not, but I looked on several packages of salami and noticed that they don't list the RDA % after the protein content.

    This brings to mind pork rinds, which technically contain protein, but most manufacturers put "0%" or "not a significant source of protein" because it is mostly collagen or other low-quality proteins that we can't use very much.

    So, I wonder if the same thing may apply to salami? Does anyone know anything about the manufacturing of salami?