Hmmm capitalism.
Not just chicken, basically anything that says “VALUE ADDED” on it. The saltwater is the value.
Hard to believe 500 milligrams of sodium has no taste. I’ve boiled lots of chicken and theres never been enough salt to taste in it without I add a lot
The water cooks out very fast and I’ll bet the salt largely goes with it.
Yeah some it might but at a third of the total weight I’d bet most of it precipitates into the flesh as the water heats up
500mg of salt is about 1/10 of a teaspoon, not very much.
At least chicken is salt brined, ready for owen.
… 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.
Soylent Red when?
if your soylent is red in the middle you need to cook it longer.
same with prepacked bacon. fuck you foster farms.
The only bacon I buy now is thick stuff from Costco (there are two or three brands that are good at my local one), or from a butcher shop. and not even all the stuff from Costco is decent, they still carry the shitty watered down thin fatty stuff.
nothing else is worth it. I will gladly pay $22/kg for bacon that doesn’t suck and two slices are an actual serving rather than $24/kg for a tiny shitty 400g package that contains basically just one serving. but I’m also buying it only occasionally in the first place.
I’m $75 away from smoking my own
People didn’t know this?
Air chilled chicken does not have the same brine issue. I’ve only ever seen it sold as organic, but it is worth it to avoid the brine issues.
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 won’t 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 isn’t always bad, but it’s not always what you want.
Also to help packaging n shelf life. Chicken production and processing facilities are both morally and biologically disgusting.
It’s not “processing”. It’s murder. Call it what it is.
Ill agree that what we do to most chickens is deplorable. That said words are made by humans w certain meanings. Murder is reserved for something human and something unlawful.
Maybe mass slaughter? conveyor belt slaughtering?
Weird fact. Did you know a human one decapitated a chicken once and it still lived for a year? Google it if you don’t believe.
Genuinely worse than the holocaust no doubt. By several orders of magnitude.
Even holocaust survivors call what we do the animals a holocaust. not THE holocaust, but A holocaust. It’s truly disgusting. We kill 1-3T animal EVERY FUCKING YEAR. It’s beyond fucked.
Murder is a process an art even. And these fuckers make a mockery of it.
I demand Sweeney Todd quality chicken murder!
In the US they do. In Canada it’s illegal.
Most absurd “facts” here are in the US. It’s ilegal in my coutry too
Yup, here in the EU illegal as well.
Not EU-wide then. Pork/chicken “with added water” is pretty common here in Estonia. Usually pre-flavored meat cuts and such. If it’s completely fresh, unseasoned meat, then usually there’s no water listed, so hopefully that does in fact mean they don’t add water.
Here’s one manufacturer’s product with ingredients translated
Canadian women also don’t get as many boob jobs.
Not in sane places, it doesn’t.
so basically only the usa does it.
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. 😬
teenage you:
Bruh
My job was part of the process of injecting the chicken with
Were those the commercials with the chickens in the convertible coming to California from the Midwest?
I think that was one. It was a whole series of a couple of chickens trying to pass themselves off as Foster Farms chicken but they always got called out for being plumped and not natural.
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.
Aren’t they doing it with shrimps and Salomon in the eu?
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 read this comment but don’t have time to read labels on everything I eat
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.
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.
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.
