Here is an article ,courtesy of Ray Basso's forum ,from WTOP in Washington.
We haven't had this discussion for awhile.
Additive-Injected Meats Pump Up Prices
Meat may be more "enhanced" than you realize.
Are you eating "pumped" up meat?
"Enhanced" meat is meat that has salt water and other additives injected into it, says WTOP's Call For Action Director Shirley Rooker.
What does this mean for consumers?
It means you're paying for salt water and other additives. For example, pork may be injected with pork broth, potassium lactate, salt, sodium phosphate and natural flavoring. That that 12 percent liquid solution may raise the sodium level to 410 milligrams per 4 ounce serving versus about 85 milligrams before the "enhancement." If you use a marinade, the sodium level goes even higher.
For people on low sodium diets, it makes choosing a meat very difficult. One study found that four ounces of chicken breast that had been injected with a salt solution had 540 milligrams of sodium, more than a quarter of the recommended daily allowance of sodium for healthy adults.
What is the rationale for adding this liquid to chicken, pork, turkey and beef?
Food companies claim that the injected solution makes the meat more tender and flavorful and better able to retain moisture during cooking. However, critics say that it results in meats that are mushy and salty. There is an profit incentive since consumers are paying hefty prices for the solution.
Are there meat products that aren't injected with these liquids?
Yes, but they are becoming increasingly difficult to find. One consumer study found that 60 percent of consumers weren't aware that meats are being injected with a salt solution. Meats that are prepackaged by the meat processor are required to have a label giving nutritional information. For store packaged meats, you have to ask and hope the butcher knows whether the meat has been "enhanced." If you object to the fact that you can't find meats without these additives, tell the store manager.
What other concerns does this raise?
The California BBQ Association points out that injecting meat may push surface bacteria into the interior of the meat. Since the barbecue process is often done at a relatively low temperature the bacteria that is pushed into the meat center may thrive and produce toxins.
Related Links:
� Virtual Weber Bulletin
� Fresh Meat, Poultry May Be Injected With Sodium
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