Processed meats: the intersection of legacy and progress

Processed meat products may be defined as products manufactured from meat (beef, pork, poultry, fish, etc.) and/or offal products, liver, heart, etc.) that are formulated with ingredients that serve a specific product function-taste, texture, color, shelf-life, and/or safety and may undergo a series of mechanical processes, such as grinding, chopping, blending, marination, injection, tumbling, curing, smoking, and cooking.Although this definition (or variations thereof) is understood and accepted by meat industry or meat science professionals, it is not as clearly understood by the public or the media who report on it.Regardless of the definition used, there is no doubt that the term "processed meats" tends to evoke a negative reaction.So why are processed meat products viewed negatively?There is a stigma attached to processed meat products due to their impact on human health, as reported by the media referencing numerous studies linking processed meat to cancer and heart disease, obesity, and other effects, which governing bodies use to shape public policy on diet and health issues.A more informed, discerning public follows product safety and recalls and is wary of "chemical-sounding" ingredients found on product labels, even if they are considered safe at regulated levels.More recently, increased attention has been directed to the negative health effects of "ultra-processed foods," (UPF) a term recognized by the public, but not easily understood, requiring a classification system based on the degree of "industrial food processing" which