In der neuesten Folge von Galileo auf ProSieben begibt sich Jumbo Schreiner auf eine kulinarische Reise und testet diverse Fleischsalate. Der bekannte TV-Koch und Moderator ist bekannt für seine waghalsigen Verkostungen und lässt auch diesmal nichts anbrennen. Ob von Supermarkt oder Fleischerei - egal woher, Jumbo probiert sie alle. Ein Genuss für den Gaumen oder doch eher ein Flop? Wir haben für euch alle Details zum neuesten Test von Jumbo Schreiner zusammengefasst.

Jumbo Schreiner testet Fleischsalat | Galileo | ProSieben

Fleischsalat: One of Germany’s most beloved delicatessen salads. But what really goes into it? How does the industry manage to sell the discount salads so cheaply? 100 gram of meat salad for about 10 cents? I fear that it also tastes like that.

The artisanal meat salad sold by butcher shops is a noticeable contrast to the industry-made salads: so differing that there is no comparison between them. A meeting with Michael Weit, a master butcher, takes a closer look at what goes into making the quality meat salads that he supplies to his 21 outlets.

The expert agrees that the shoulder is a key ingredient in popular delicatessen salads such as meat salad. It adds a crunchy bite, and is prepared beforehand and mixed with the meat during production. Speck, or belly pork, is also essential for the texture and flavor of the meat mix. Weit minces the meat before shaping it into a sausage in which he adds the spices.

Salt, a vital ingredient in meat salad, is not only responsible for the salty taste but also for the pink color in the meat. Otherwise, the meat would turn grey. A kilogram of meat needs a well-prepared spice mixture for that typical aroma, including pepper, ginger, nutmeg, and coriander. Once the mixture is smooth and shiny enough, a sausage is made, which will be later cut and packaged accordingly.

An expert meat salad maker is needed to complete the process because packing the raw meat onto a tray then packing it tightly into a sausage requires a certain level of expertise. Once packed, the sausage is steamed at 74 degrees Celsius for three and a half hours. Jumbo, a journalist, and master butcher, evaluates the quality of the meat salad after cutting open the sausage; the hearty texture tells him that there is a significant quantity of meat in the sausage.

The cheaply priced meat salads from discount supermarkets have a different production process. A meat salad produced for maximum 25 cents per 100g. Dr. Stefan Lück, a food expert, knows precisely how the industry produces the affordable salads while still making profits. He spots something intriguing at the back of the product label, Fleischgrundlage, which implies that the main ingredient is meat, though that’s not precisely the case.

Wursts, often used as meat salad base, help increase the volume of the sausage without adding extra meat, making it cheaper. Stefan stretches the meat by adding copious amounts of water and other additives like starch, salt, and sugar to maintain texture, color, and flavor. To make it look appealing, he adds extract flavors instead of fresh herbs as they are less expensive.

Thus the conclusion - artisanal meat salads made from quality ingredients will always be a bit more expensive than those produced cheaply from sausage and other additives. But for those that savor the flavor and texture of quality meats, paying a little extra is always worth it.
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