It is also suspected that nitrites can combine with amines in the human stomach to form N-nitroso compounds.
You can buy them already sliced in vacuum packs, or have them sliced to order at a deli counter.
Take a look the next time you are in the dairy department (where you can find these prepackaged and hanging on hooks) or in the ready to slice deli section, and you'll find scores of varieties including: beerwurst, bologna, pepper loaf, olive loaf, capocollo, chicken breast, chicken roll, corned beef, devon sausage, ham, head cheese (which isn't cheese at all, but made from the head parts of a hog which are cooked together with gelatin and spices), liverwurst, pastrami, prosciutto, roast beef, salami, pepperoni, summer sausage, turkey breast and turkey roll. Whole cuts are exactly what they sound like – a section of meat or poultry that has been cooked, possibly flavored with salt, spices or sugars that is then sliced.
Processed meats (sausages) are the majority of what we call cold cuts. Sausage manufacturing includes any type of meat that is chopped, seasoned and formed into a symmetrical shape – for example, bologna.
There are two methods for preparing the ingredients: emulsion prepared where the meat is finely chopped and the hydrophobic proteins react with fat, the opposite protein, and the hydrophilic will react with water to hold fat in the solution (bologna, Vienna sausages, hot dogs) ...
EMULSIFIER - substance added to products, such as meat spreads, to prevent separation of product components to ensure consistency.