It depends entirely on the food and the specific process it may have been subjected to. Applying excessive heat to organic compounds can denature them, removing nutritional value, even if it doesn't burn food.
Preservatives might cause certain foods to retain food-like properties and flavor (saltiness, for example), even though the food has aged more than might be superficially apparent.
So, if you have a food that has been cooked at the factory, and then it traverses various temperatures during shipping, ages on a store shelf for months, then gets over-microwaved in a convenience store, and then eaten, it might taste like an all-beef frankfurter, but from a nutritional perspective, it's shoe leather.
That's not the worst thing that could happen to meat though. In general, most people tend to agree that "pink slime" is the worst material that agribusiness is still allowed to call "meat."
The poultry counterpart to "Pink Slime" is called "White Slime", since Pink Slime refers to beef. Pink slime is actually a thing, and many of us have probably eaten some of it, somewhere along the line.
Preservatives might cause certain foods to retain food-like properties and flavor (saltiness, for example), even though the food has aged more than might be superficially apparent.
So, if you have a food that has been cooked at the factory, and then it traverses various temperatures during shipping, ages on a store shelf for months, then gets over-microwaved in a convenience store, and then eaten, it might taste like an all-beef frankfurter, but from a nutritional perspective, it's shoe leather.
That's not the worst thing that could happen to meat though. In general, most people tend to agree that "pink slime" is the worst material that agribusiness is still allowed to call "meat."
https://en.wikipedia.org/wiki/Pink_slime
The poultry counterpart to "Pink Slime" is called "White Slime", since Pink Slime refers to beef. Pink slime is actually a thing, and many of us have probably eaten some of it, somewhere along the line.