I am the manager of a fast food and I explain how the industrial kebab is really done

The kebaba dish originally from the Middle East, has now become a popular choice in Italy, especially for those looking for a quick and cheap meal. But how is the kebab that we usually find in ethnic premises?

In a video on Instagram, the Habibi fast food manager – Lebanese cuisine, which produces artisan kebab, has decided to clarify what is really hidden behind the industrial kebab.

According to what was told in the video, the main differences between the artisan kebab and the industrially produced kebab concern the quality of the ingredients and the preparation methods.

The industrial kebab, presents itself as a set of meat mixed but it is the label of this product that reveals the truth: in addition to the meat (of bad quality), explains the restaurateur, there are well 10 chemical additives that are used to preserve it and maintain its consistency.

The ingredients are not listed precisely but a very important detail is indicated: this type of kebab is made with Mechanically separate meat.

What is mechanically separated meat

There Mechanically separate meat (msm, mechanically separated meat) It is a type of meat that is produced using special machinery that separate the meat from the bones. This process generally occurs with a high pressure level, passing the bones through a machine that extracts the remaining meat, creating a fine and uniform pasta.

The result is a product that may seem similar to chopped meat but which, unlike the whole meat, loses many of its fibers and its natural structure. Among other things, during the preparation, parts of bones or other animal fragments may also end up in the mush.

Mechanically separate meat is commonly used in industrial products such as kebab and frankfurters, and the process involves the addition of chemical additives and proteins to improve the consistency and conservation of the product.

As you can imagine, mechanically separated meat has a lower quality than the whole meat. In addition, it is more difficult to digest and has a lower nutritional value, since the separation process does not allow to maintain the same nutrients present in the whole meat.

According to the manager, Ben 95% of the circulation kebab is made with this industrial method, Which not only lowers the quality of the product, but also introduces an infinite number of additives and preservatives. It is a kebab that moves away from tradition, in which quality meat (often chicken and turkey or a combination of veal and turkey) is worked manually, with the addition of spices and aromas, and some preservatives to guarantee their duration .

The meat, however, in this case, is always whole and carefully chosen to guarantee a greater quality product.