Understanding the Processed Food Definition
To determine if pastrami is a processed food, it is important to understand what the term 'processed food' actually means. The NOVA food classification system, widely used in dietary studies, provides a useful framework.
- Group 1: Unprocessed or minimally processed foods. These are natural foods altered very little, like fresh fruits, vegetables, and plain meat cuts.
- Group 2: Processed culinary ingredients. Substances like salt, sugar, oil, and butter derived from Group 1 foods.
- Group 3: Processed foods. Foods made by adding Group 2 ingredients to Group 1 foods. Examples include canned vegetables, bread, cheese, and cured meats like pastrami.
- Group 4: Ultra-processed foods. Industrial formulations with many added ingredients and additives, such as sugary cereals, packaged snacks, and hot dogs.
Based on this, pastrami clearly falls into the 'processed food' category because of its curing process, which adds salt and other ingredients for preservation and flavor. However, it is not typically considered 'ultra-processed' unless it contains an extensive list of industrial additives.
The Traditional Pastrami Production Process
The journey from a raw beef brisket to a flavorful, tender pastrami involves several processing steps:
Step-by-Step Preparation
- Brining (Curing): The beef is submerged in a brine solution containing salt, sugar, and spices, along with pink curing salt (sodium nitrite). This is crucial for preservation and developing the characteristic pink color and cured flavor.
- Rinsing and Rubbing: After brining, the meat is rinsed to remove excess salt and coated in a dry rub, typically a mixture of coarse black pepper, coriander seeds, and other spices.
- Smoking: The seasoned meat is hot-smoked at a low temperature to infuse it with a deep, smoky flavor.
- Steaming: The final step involves steaming the smoked meat until it becomes exceptionally tender, allowing the collagen to break down into gelatin.
This multi-stage process, particularly the addition of curing salts and flavorings, solidifies pastrami's classification as a processed food. The type and amount of additives can differentiate artisanal, low-additive versions from mass-produced products with higher sodium and more preservatives.
Is All Pastrami Created Equal? A Comparison Table
Not all pastrami is the same. The processing level can vary significantly between different production methods, which directly impacts its nutritional profile.
| Feature | Artisanal Pastrami | Mass-Produced Pastrami |
|---|---|---|
| Ingredients | Whole cut of beef (e.g., brisket), simple brine (salt, sugar, spices), minimal or no additives. | Often includes a wider range of additives like colorings, extra flavorings, and fillers. |
| Processing | Cured, rubbed, smoked, and steamed. The process focuses on traditional methods. | Cured, injected with brine, and often contains ingredients to speed up the process and enhance shelf life. |
| Sodium Content | Typically high, but potentially lower than some commercial brands. | Often very high, with some brands containing up to half the recommended daily intake per serving. |
| Preservatives | May use curing salts (nitrites) for safety but often in minimal amounts. | Reliant on nitrites and other chemical preservatives for longer shelf life and color. |
| Nutritional Profile | Primarily protein, but still high in sodium and often saturated fat from the meat cut. | Can be higher in sodium, fat, and a source of processed ingredients compared to its artisanal counterpart. |
Potential Health Considerations of Processed Pastrami
While a delicious deli staple, the processing of pastrami comes with notable health considerations, primarily linked to its high sodium content and the presence of nitrates/nitrites.
Cancer Risk
Multiple studies, and the World Health Organization's 2015 classification, have linked the regular consumption of processed meats containing nitrites to an increased risk of certain cancers, particularly colorectal cancer. During high-temperature cooking or digestion, nitrites can form N-nitroso compounds, which are carcinogenic.
High Sodium Content
Pastrami, like most cured meats, is very high in sodium. A high-sodium diet is a significant risk factor for developing high blood pressure and heart disease. For those monitoring their salt intake, pastrami should be consumed in moderation.
Saturated Fat
The traditional beef brisket cut used for pastrami can be high in saturated fat. While it provides protein, the fat content can contribute to increased cholesterol levels if over-consumed.
Conclusion
To answer the question, "Is pastrami considered a processed food?" the definitive answer is yes. The curing, brining, and smoking methods used in its production classify it squarely as a processed meat. However, the extent of processing and the associated health implications can vary greatly depending on whether you're eating a mass-produced, additive-laden version or a more traditionally prepared one from a deli. While artisanal varieties may be considered a less-processed option, their high sodium and fat content still warrant mindful consumption. For the most informed choice, scrutinize the ingredient list, pay attention to the source, and enjoy this deli classic in moderation as part of a balanced diet.
Sources
- American Journal of Clinical Nutrition: Research on the risks of processed meat consumption.
- Food and Agriculture Organization (FAO): Information on food classification systems.
- World Health Organization (WHO): Classification of processed meats as carcinogenic.
- Everyday Health: Details on processed and ultra-processed foods.
- ThermoWorks Blog: Step-by-step process of traditional pastrami making.
