Absolutely, if you’ve ever made the types of sausages for cold cuts at home it’s very obvious. People think the white powdery thing is just cool packaging (and to be fair in ultraprocessed crap it can be), but nope, that stuff is transparent when you get started.

Also, the “transparent stuff”? Disemboweled guts. I mean, the mold should be the least of your concerns if you’re going by gross-out factor.