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.
Sure, but the water tends to come out during freezing, and to make up for that, they inject water before hand. Like I said, anything below 5% doesn’t have to be reported, which gets stretched to 10% so they can make up for the loss a second time.
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.
Sure, but the water tends to come out during freezing, and to make up for that, they inject water before hand. Like I said, anything below 5% doesn’t have to be reported, which gets stretched to 10% so they can make up for the loss a second time.