In the past five years, this industry process has become the standard. Fresh chicken is injected with a solution of saltwater so it stays juicier and more flavorful (so they say).
Poultry is not injected with water, but some water is naturally absorbed during cooling in a chill-tank, a large vat of cold, moving water which lowers the temperature to a safe level.
Cost to consumers
Plumped chicken commonly contains 15% of its total weight in saltwater, but in some cases can contain as much as 30%.
You claim extra water put into meat is a myth. We all know that if you dispute or claim something against the national narrative, it becomes a myth or theory. You also say price-gouging is market supply and demand.
There is no added water in any fresh, unprocessed beef. Beef is washed during slaughter, but the small amount of water would be absorbed on the surface of the meat, not bound to the protein or inside the tissue and would quickly evaporate or drip out. Beef is often ground while partially frozen.
The supermarkets will claim that this process is to make the meat more juicy and delicious.
Why do supermarkets add water to meat? Because water is cheaper than the meat, and the meat packers can put less meat in a l lb package that has 15% water in it than a l lb package of 100% meat, and charge you the same price.
Plumping, or injecting, as it is called in the industry, has been going on for some time. In the past five years, this industry process has become the standard. Fresh chicken is injected with a solution of saltwater so it stays juicier and more flavorful (so they say).
This is illegal. Only cured meat such as corned silverside is allowed to receive additional water. Lean muscle fibres in meat are made up of 50 – 75% water. This natural moisture in meat contributes to its juiciness.
Organic may contain less salt and other additives.
Many conventional and even "natural" chickens—but not organic ones—are injected with water, salt, and preservatives to add moisture and boost flavor.
"When we last looked, 40% added water in wholesale frozen chicken breasts was not uncommon.
Pathogens such as campylobacter and salmonella can get on the birds during processing and packaging, and go all the way to your cutting board and utensils. Don't wash raw chicken because it can contaminate your kitchen. Cooking to proper temperature kills bacteria.
Processed meats are any meats that aren't fresh. People typically think of processed meat as only referring to pork and beef, but this category can also include poultry (chicken, turkey, duck) and fish.
Is it healthy? Yes, rotisserie chicken is a healthy choice. Chicken is rich in protein and nutrients, and store-bought rotisserie chickens provide a convenient and inexpensive alternative to less-healthy fast-food options.
But while roasted rotisserie chickens are convenient, tasty, and easy on your wallet, they're often not so good for your health. As CR previously reported, a salt solution is often injected into the cooked chickens to enhance flavor and tenderness. Costco's rotisserie chicken has 460 mg of sodium per 3-ounce serving.
Despite what you may hear, no artificial or added hormones are used in the production of any poultry in the United States. Regulations of the Food & Drug Administration prohibit the use of such hormones. No such hormones are used. So any brand of chicken can be labeled “Raised without hormones” or something like that.
Currently, Australian poultry meat processing plants use chlorine as a carcass sanitiser to control foodborne pathogens.
Processing/slaughter
Chickens are stunned (rendered unconscious) before slaughter. In Australia, stunning occurs either by electrical waterbath stunning or controlled atmosphere (gas) stunning). Chickens have to be removed from their crates and be consciously shackled for the electrical stunning process.
Information. Many people think the pink liquid in packaged fresh chicken is blood, but it is mostly water that was absorbed by the chicken during the chilling process. Blood is removed from poultry during slaughter and only a small amount remains in the muscle tissue.
Organic arsenic compounds (roxarsone, arsanilic acid, nitarsone, and carbarsone) have been widely used in the poultry sector for long years as they prevent the diseases, accelerate growth, increase feed efficiency, and increase pigmentation of the meat.
As stilbenes are protein hormones which would be broken down after ingestion and become non-functional, they need to be given by frequent injections or pellet (e.g. hexoestrol) implanted under the skin.
Freezing Meat and Poultry
The water expands when it freezes.
Meat & poultry
Supermarket bought meat lasts longer than produce bought from a butcher or fish monger. This is because the packaging from the supermarket has been flushed with gases that helps to keep the meat fresh.
Meat and poultry are cleaned during processing, so further washing is not necessary. Never use soaps or detergents on your meat or poultry products. They can contaminate your food with chemicals and make it unsafe to eat.
Fresher Meat
Because butchers like Culberts Meats source their produce from trusted local suppliers wherever possible, the farm-fresh meat they sell will be noticeably fresher than what you find in a supermarket.