Meat + Poultry - October 2016 - 93

Heavy on
the heat
Consumers' burning obsession with
all things hot and spicy continues
BY D O N N A B E R RY | m e a t p o u l t r y @ s o s l a n d.c o m

A

gioiak2 - Fotolia / Adobe Stock

ccording to Denver Nicks, author
of the recently released book, Hot
Sauce Nation: America's Burning
Obsession, endorphin-heavy neurochemical
reactions induced by hot sauce are what
makes eating it so pleasurable for many. Nicks
traces the history of the chili pepper from its
likely origins in Bolivia to its introduction to
Europe and the rest of the world. He explains
how generations of immigrants helped spread
the fruit from the Southwest across the rest
of the nation to where we are today: obsessed
with hot and spicy.
"All chilies belong to the genus
Capsicum," Nicks says. "Chili peppers have
unique tastes and aromas across a wide
spectrum, owing to varying combinations of
hundreds of different chemical compounds. It
is the odorless, tasteless, crystalline chemical
compound known as capsaicin that stimulates
nerve endings in the mouth and skin,
triggering production of the neurotransmitter
called substance P. This in turn signals the
brain that the body is in pain, specifically
because it is on fire."
He explains how capsaicin is nearly
insoluble in water, which is why drinking a
glass of water after consuming chili peppers
does not reduce the pain. On the other hand,
capsaicin is soluble in fat and alcohol, which is
why a cold beer and some blue cheese dressing
often accompanies a plate of hot wings.

Scoville Heat Units (SHUs). This was originally
determined using a test that measured the
degree to which a chili pepper solution must
be diluted before capsaicin was no longer
detectable to a professional taster.
"Nowadays a less subjective test - highperformance liquid chromatography - is used
to analyze capsaicin content, but heat is still
generally described in SHU," Nicks says.
"Pure capsaicin tops out the Scoville scale at
16,000,000 SHU."
To compare, bell peppers, which are part
of the Capsicum genus, lack capsaicin. They
score zero on the Scoville scale.
"As any astute chili eater knows from
experience, the mere 'spiciness' of a chili does
not tell the whole story," Nicks says. "Some
chilies come on fast, while some come on slow.
Some strike and vanish, while others linger."
In fact, capsaicin is just one of more than
20 compounds known as capsaicinoids. It is
the unique combinations of capsaicinoids in
the many chili peppers that give each pepper a
different degree of perceived heat.

America is obsessed
with all things hot and
spicy, according to a new
book by Denver Nicks.

A WIDE RANGE OF PEPPERS
The pungency of a chili pepper - its
concentration of capsaicin - is measured in
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Meat + Poultry - October 2016

Table of Contents for the Digital Edition of Meat + Poultry - October 2016

Meat + Poultry - October 2016
TABLE OF CONTENTS
COMMENTARY - Teaming efforts
BUSINESS NOTES - HORMEL’S THREE AVENUES TO GROWTH
BOB EVANS REPORTS IMPROVED Q1 EARNINGS
TYSON’S ‘CORE 9’ CONTINUES TO GROW
KROGER HATCHES ITS OWN BRAND OF CAGE-FREE EGGS
NATIONAL BEEF TO EXPAND BOXED BEEF SHIPPING
CARGILL FORMS JOINT VENTURE IN INDONESIA
TYSON TO EXPAND WILKESBORO, NC, PLANT
WASHINGTON - Horse slaughter still haunts industry
COVER STORY - Tyson’s beef battleship
FOOD SAFETY - TAKING CONTROL
SMALL BUSINESS MATTERS - Small town success
BACON REPORT - The Numbers
COMPANY PROFILE - Specialty spread
COMPANY PROFILE - Q&A: Michael Oraschewsky, Bacon Jams
PRODUCT TRENDS - PREMIUM PRODUCT
PACKAGING SOLUTIONS - Chomping at the bits
PROCESSOR PROFILE - Purely pork
WORKER SAFETY - SAFER SAWS
PLANT PROFILE - Under the Butterball big top
INGREDIENT ISSUES - Heavy on the heat
GLOBAL OPERATIONS - International intrigue
FROM THE CORRAL - Shortage of skills
CALENDAR
SHOWCASE
NAMES IN THE NEWS
CLASSIFIEDS
ADVERTISERS
THE INSIDER
Meat + Poultry - October 2016 - Meat + Poultry - October 2016
Meat + Poultry - October 2016 - 2
Meat + Poultry - October 2016 - 3
Meat + Poultry - October 2016 - TABLE OF CONTENTS
Meat + Poultry - October 2016 - 5
Meat + Poultry - October 2016 - 6
Meat + Poultry - October 2016 - 7
Meat + Poultry - October 2016 - COMMENTARY - Teaming efforts
Meat + Poultry - October 2016 - 9
Meat + Poultry - October 2016 - BOB EVANS REPORTS IMPROVED Q1 EARNINGS
Meat + Poultry - October 2016 - 11
Meat + Poultry - October 2016 - CARGILL FORMS JOINT VENTURE IN INDONESIA
Meat + Poultry - October 2016 - TYSON TO EXPAND WILKESBORO, NC, PLANT
Meat + Poultry - October 2016 - WASHINGTON - Horse slaughter still haunts industry
Meat + Poultry - October 2016 - 15
Meat + Poultry - October 2016 - COVER STORY - Tyson’s beef battleship
Meat + Poultry - October 2016 - 17
Meat + Poultry - October 2016 - 18
Meat + Poultry - October 2016 - 19
Meat + Poultry - October 2016 - 20
Meat + Poultry - October 2016 - 21
Meat + Poultry - October 2016 - 22
Meat + Poultry - October 2016 - 23
Meat + Poultry - October 2016 - 24
Meat + Poultry - October 2016 - 25
Meat + Poultry - October 2016 - FOOD SAFETY - TAKING CONTROL
Meat + Poultry - October 2016 - 27
Meat + Poultry - October 2016 - 28
Meat + Poultry - October 2016 - 29
Meat + Poultry - October 2016 - 30
Meat + Poultry - October 2016 - 31
Meat + Poultry - October 2016 - SMALL BUSINESS MATTERS - Small town success
Meat + Poultry - October 2016 - 33
Meat + Poultry - October 2016 - 34
Meat + Poultry - October 2016 - 35
Meat + Poultry - October 2016 - 36
Meat + Poultry - October 2016 - 37
Meat + Poultry - October 2016 - BACON REPORT - The Numbers
Meat + Poultry - October 2016 - 39
Meat + Poultry - October 2016 - COMPANY PROFILE - Specialty spread
Meat + Poultry - October 2016 - 41
Meat + Poultry - October 2016 - 42
Meat + Poultry - October 2016 - 43
Meat + Poultry - October 2016 - 44
Meat + Poultry - October 2016 - 45
Meat + Poultry - October 2016 - 46
Meat + Poultry - October 2016 - COMPANY PROFILE - Q&A: Michael Oraschewsky, Bacon Jams
Meat + Poultry - October 2016 - PRODUCT TRENDS - PREMIUM PRODUCT
Meat + Poultry - October 2016 - 49
Meat + Poultry - October 2016 - 50
Meat + Poultry - October 2016 - 51
Meat + Poultry - October 2016 - 52
Meat + Poultry - October 2016 - 53
Meat + Poultry - October 2016 - 54
Meat + Poultry - October 2016 - 55
Meat + Poultry - October 2016 - PACKAGING SOLUTIONS - Chomping at the bits
Meat + Poultry - October 2016 - 57
Meat + Poultry - October 2016 - 58
Meat + Poultry - October 2016 - 59
Meat + Poultry - October 2016 - 60
Meat + Poultry - October 2016 - 61
Meat + Poultry - October 2016 - 62
Meat + Poultry - October 2016 - 63
Meat + Poultry - October 2016 - PROCESSOR PROFILE - Purely pork
Meat + Poultry - October 2016 - 65
Meat + Poultry - October 2016 - 66
Meat + Poultry - October 2016 - 67
Meat + Poultry - October 2016 - 68
Meat + Poultry - October 2016 - 69
Meat + Poultry - October 2016 - WORKER SAFETY - SAFER SAWS
Meat + Poultry - October 2016 - 71
Meat + Poultry - October 2016 - 72
Meat + Poultry - October 2016 - 73
Meat + Poultry - October 2016 - 74
Meat + Poultry - October 2016 - 75
Meat + Poultry - October 2016 - 76
Meat + Poultry - October 2016 - 77
Meat + Poultry - October 2016 - 78
Meat + Poultry - October 2016 - 79
Meat + Poultry - October 2016 - 80
Meat + Poultry - October 2016 - 81
Meat + Poultry - October 2016 - PLANT PROFILE - Under the Butterball big top
Meat + Poultry - October 2016 - 83
Meat + Poultry - October 2016 - 84
Meat + Poultry - October 2016 - 85
Meat + Poultry - October 2016 - 86
Meat + Poultry - October 2016 - 87
Meat + Poultry - October 2016 - 88
Meat + Poultry - October 2016 - 89
Meat + Poultry - October 2016 - 90
Meat + Poultry - October 2016 - 91
Meat + Poultry - October 2016 - INGREDIENT ISSUES - Heavy on the heat
Meat + Poultry - October 2016 - 93
Meat + Poultry - October 2016 - 94
Meat + Poultry - October 2016 - 95
Meat + Poultry - October 2016 - 96
Meat + Poultry - October 2016 - 97
Meat + Poultry - October 2016 - 98
Meat + Poultry - October 2016 - 99
Meat + Poultry - October 2016 - 100
Meat + Poultry - October 2016 - 101
Meat + Poultry - October 2016 - GLOBAL OPERATIONS - International intrigue
Meat + Poultry - October 2016 - 103
Meat + Poultry - October 2016 - 104
Meat + Poultry - October 2016 - 105
Meat + Poultry - October 2016 - 106
Meat + Poultry - October 2016 - 107
Meat + Poultry - October 2016 - 108
Meat + Poultry - October 2016 - 109
Meat + Poultry - October 2016 - FROM THE CORRAL - Shortage of skills
Meat + Poultry - October 2016 - 111
Meat + Poultry - October 2016 - CALENDAR
Meat + Poultry - October 2016 - 113
Meat + Poultry - October 2016 - SHOWCASE
Meat + Poultry - October 2016 - 115
Meat + Poultry - October 2016 - NAMES IN THE NEWS
Meat + Poultry - October 2016 - CLASSIFIEDS
Meat + Poultry - October 2016 - 118
Meat + Poultry - October 2016 - 119
Meat + Poultry - October 2016 - 120
Meat + Poultry - October 2016 - ADVERTISERS
Meat + Poultry - October 2016 - THE INSIDER
Meat + Poultry - October 2016 - 123
Meat + Poultry - October 2016 - 124
Meat + Poultry - October 2016 - CM1
Meat + Poultry - October 2016 - CM2
Meat + Poultry - October 2016 - CM3
Meat + Poultry - October 2016 - CM4
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