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I remember growing up seeing Foster Farms commercials saying they don't do this. It was the main theme of nearly all their ads.
When I was a teenager, I got a job at the local Foster Farms plant. My job was part of the process of injecting the chicken with saline. π¬
Mandatory "in the US".
While this one is technically legal in the EU, it would require labeling the salty water as an ingredient if it changes the weight significantly.
It's labeled in the US. You'll see language like "may contain up to N% x, y, z solution" etc.
However that would require us to read
I can assure you that meat in the Netherlands is also filled up with water. Pretty much all meat sold in the super markets will when cooked first release the water, causing the meat to boil for a bit before it is evaporated. They don't have to mention it on the packaging if it's below 5%, which means in reality it's closer to 10%. Since the Netherlands exports a lot of meat, it'll be all over at least Europe.
Meat, in general, has a lot of water. It having water is not evidence of this technique. If your meat somehow doesn't have water then you need to be extra concerned.
Is it legal? It used to be illegal.
Adding salty water to food is perfectly legal, as both salt and water are allowed ingredients for processed food. Lying about it is not.
In the US they do. In Canada it's illegal.
Canadian women also don't get as many boob jobs.
And basically all frozen chicken in US stores has been pumped full of brine. That includes raw chicken parts that look otherwise unprocessed.
Not only that. That's the way most people like it. How many people here are equipped at home to brine their own chicken and turkey on any given day? It costs manufacturers more to ship that way as well due to the extra water weight. But chicken can often be dry enough as it is. If you're grilling, baking for preparing chicken in any way that doesn't involve cooking it in a sauce or reduction. You absolutely want it brined generally.
In a lot of the world, chicken isn't typically sold like this and people aren't doing it themselves. If it ends up dry, it's taken as a sign that it's overcooked, not that it should have been brined.
Oh for sure. It's a convenience thing through and through.
Brining chicken isnβt terribly hard. Just a ziplock and some salt water with seasoning. (Or leftover pickle juice.)
The problem is that if you want chicken now youβre gonna need a time machine to go back 12-24 hours to brine the chicken, and people will pay for convenience.
Brining a turkey requires large and specialized equipment, though.
Yep definitely not hard. But absolutely time-consuming.
How many people here are equipped at home to brine their own chicken and turkey on any given day?
literally everyone that owns a bucket, salt and has access to water... do you think brining a bird is some fancy thing that requires specialized equipment? soak a bird in salt water... add spices if you want. done...
Equipped? Maybe
Have the patience to? Probably not!
Have resources would have been a clearer choice of words. Most don't have the resource of time.
They also do this to beef, pork, and a bunch of other meats in the US. The higher water content is part of the reason preservation methods don't work as well.
For instance, trying to make Jerry out of water injected beef means you have to dry out the added water in addition to what was in the meat to start with, and you can't use the post drying weight to calculate if it is dry enough.
Plus poking the holes to add the water is one more vector for bacteria...
Great way to cheat the customer and also ruin recipes that don't take into consideration that cups of salt water will come out while cooking the chicken.
... in the US.
In Finland too!
"with added water" is pretty commonly added after the chicken, pork, whatever in the ingredients list here in Estonia.
Also to help packaging n shelf life. Chicken production and processing facilities are both morally and biologically disgusting.
Well... Not really in Denmark. At least not salt water.
Packaging on chicken often has it written on the from if there is any water inside, and if I'm not mistaken, it's not allowed to exceed a certain percentage.
There may be reasons why people might specifically want to buy chicken with water inside, so some supermarkets here sell both, one that has an statement on the amount of water inside, and another that will say "ikke tilsat vand".
not allowed to exceed a certain percentage
America fired all the inspector-types, though, as conservative governments usually do on about day 1. So now consumers get to protect themselves the same way they 'did their own' epidemiological research in the last pandemic.
In Norway, chicken without added salt and water has become the norm after producers were made to inform how much of each is added. Also, one of the triopol groceries here has wholly switched from Ross chickens, so that is a good trend for animal welfare.
Same for many meats. Red meats are often sealed with O2 to appear redder.or "fresher" than was natural, for many extra days on the shelf.
Meat not from a butcher is usually the lowest quality and actually more expensive considering the liquid weights.
Not O~2~ but CO. You want to reduce oxidation, not increase it. Carbon monoxide bonds to hemoglobin 200x better than oxygen does and that keeps the hemoglobin red. Oxidation is what causes meat to turn brown.
There should be a class action lawsuit against Tyson and Perdue,.etc. We pay by the pound for chicken, not saltwater.
I can cook a whole packed pan of chicken wings (on top of each other) and when they are done there is 3 inches of space between them and a huge pool of liquid in the drip pan. It's insane how much they can inject in them.
I moved to Portugal last year and I can say that the supermarket chicken here does need a lot more seasoning (to my taste) than US chicken did. I am hoping it will help cut down my overall salt intake.
Almost all meat you buy at the supermarket has brine. Even things like ground beef.
Also meat glue.
This doesn't happen with seitan. Which is cheaper, healthier, and has about double the protein.
I've had some damn good seitan, too.
There's a vegan Asian-styled restaurant near me that has awesome general tsao seitan, and also use the same protein for their sesame-, mango-, and orange- sauced variants.
Another place near me has these barbeque seitan strips (appetizer) with house wasabi mustard.
God I'm hungry now.
I wish I could eat seitan, I always have allergic reactions to it. I'm stuck with beans lol
People didn't know this?
There are valid reasons to brine a chicken, this is just an extreme way to do so. The salt affects how muscle proteins behave during cooking, partially it prevents them contracting too much, thus in turn preventing the muscles from squeezing out so much liquid that they become dry. lower temperature cooking for a longer time can achieve the same effect and wonβt dilute the flavor of the chicken.
Any reasonable step of preparation like brining poultry can be taken too far or done excessively, especially by companies seeking to maximize shareholder value by selling as little product as possible for the highest price. pre-brining chicken isnβt always bad, but itβs not always what you want.
Hmmm capitalism.
Not just chicken, basically anything that says "VALUE ADDED" on it. The saltwater is the value.
