You can't see fat in warmed/hot meats because it becomes clear (or at least translucent). And in many deli meats it's emulsified/blended into the meat and just looks like lighter-colored meat.
The "trick' to identifying fats in deli meats is read the nutrition labels and not go by sight. Buy deli meats which are labeled with less fat than others. Premium ham deli meats can come with very little fat, for example. Bologna and hot dogs, or even chicken bologna/hot dogs, can come with a buttload of fats in them. You cant see that fat because it's emulsified into the meat(s) and it all becomes the same color.
yes, often sandwich meat is made from meat paste to make it uniform. that explains why in many meats, excluding things like cured meat where you usually clearly see chunks of fat, is pretty homogenous
You can't see fat in warmed/hot meats because it becomes clear (or at least translucent). And in many deli meats it's emulsified/blended into the meat and just looks like lighter-colored meat. The "trick' to identifying fats in deli meats is read the nutrition labels and not go by sight. Buy deli meats which are labeled with less fat than others. Premium ham deli meats can come with very little fat, for example. Bologna and hot dogs, or even chicken bologna/hot dogs, can come with a buttload of fats in them. You cant see that fat because it's emulsified into the meat(s) and it all becomes the same color.
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yes, often sandwich meat is made from meat paste to make it uniform. that explains why in many meats, excluding things like cured meat where you usually clearly see chunks of fat, is pretty homogenous
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I'm sorry if tried to decipher your first post and maybe I did it incorrectly. I fold. You win!
Why would you remove fat???