Adulterated Chicken Breasts

Quoted message said:

"Sam D." says:

I purchased a large package of boneless, skinless chicken
breasts from Von's, a chain owned by Safeway. I kept a
couple of them in the fridge and individually wrapped and
froze the rest. I noticed an off-taste in the first one I
cooked. It tasted more like processed chicken or turkey
lunch meat than fresh, natural chicken. I dug out the
package from the trash and read that it contains up to 15%
of an injected solution. I won't be buying any of

that >again.

Perhaps you'll learn to read labels *before* purchasing.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED
NATIONS To Paris =--- Sheldon ```````````` "Life would be
devoid of all meaning were it without tribulation."

Sam D. said:

I dug out the package from the trash and read that it
contains up to 15% of an injected solution.

That really is appalling! Why would anyone think fresh
chicken needs to be treated with some unnatural additive?
Maybe it's done just as a ploy to inflate the weight of
the chicken. Anyway I won't be buying any of that again.

While I agree with you that it's appalling, this is pretty
standard these days. Especially when buying meat products, I
always read the labels, or use a reputable supplier.

--
Richard W Kaszeta [email hidden]
kaszeta.orgrichOpen ↗

"Sam D." <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I purchased a large package of boneless, skinless chicken
breasts from Von's, a chain owned by Safeway. I kept a
couple of them in the fridge and individually wrapped and
froze the rest. I noticed an off-taste in the

first

Quoted message said:

one I cooked. It tasted more like processed chicken or
turkey lunch meat than fresh, natural chicken. I dug out
the package from the trash and read that it contains up to
15% of an injected solution.

That really is appalling! Why would anyone think fresh
chicken needs to be treated with some unnatural additive?
Maybe it's done just as a ploy to inflate the weight of
the chicken. Anyway I won't be buying any of that again.

Then forget about buying any meat or poultry products at
walmart. The meat & poultry are all "enhanced" to increase
shelf life and to give them that "natural look".

Thankfully there is a regional chain and a large market in
our area that still sells unadulterated meat.

George said:

"Sam D." <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I purchased a large package of boneless, skinless
chicken breasts from Von's, a chain owned by Safeway.
I kept a couple of them in the fridge and
individually wrapped and froze the rest. I noticed an
off-taste in the

first

Quoted message said:

one I cooked. It tasted more like processed chicken or
turkey lunch meat than fresh, natural chicken. I dug
out the package from the trash and read that it
contains up to 15% of an injected solution.

That really is appalling! Why would anyone think fresh
chicken needs to be treated with some unnatural
additive? Maybe it's done just as a ploy to inflate the
weight of the chicken. Anyway I won't be buying any of
that again.

Then forget about buying any meat or poultry products at
walmart. The meat & poultry are all "enhanced" to
increase shelf life and to give them that "natural look".

Thankfully there is a regional chain and a large market
in our area that still sells unadulterated meat.

Each time someone complains about a commercially injected
salt solution, I wonder why everyone else is so gaga about
"brining".

Practice safe eating - always use condiments

sf said:

Each time someone complains about a commercially injected
salt solution, I wonder why everyone else is so gaga about
"brining".

Practice safe eating - always use condiments

No one brines with sodium phosphylate.

In rec.food.cooking said:

That really is appalling! Why would anyone think fresh
chicken needs to be treated with some unnatural additive?

Those who wish to sell salt water for $4.99/lb.?

--
...I'm an air-conditioned gypsy...

- The Who

In rec.food.cooking said:

Each time someone complains about a commercially injected
salt solution, I wonder why everyone else is so gaga about
"brining".

They are not the same thing.

--
...I'm an air-conditioned gypsy...

- The Who

"sf" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Quoted message said:

Each time someone complains about a commercially injected
salt solution, I wonder why everyone else is so gaga about
"brining".

The solution used by walmart and others to give that
"natural look" is not salt water and not brining.

"Sam D." <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Maybe it's done just as a ploy to inflate the weight of
the chicken.

Duh, ya think?

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

George said:

"Sam D." <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I purchased a large package of boneless, skinless
chicken breasts from Von's, a chain owned by Safeway.
I kept a couple of them in the fridge and
individually wrapped and froze the rest. I noticed an
off-taste in the

first

Quoted message said:

one I cooked. It tasted more like processed chicken
or turkey lunch meat than fresh, natural chicken. I
dug out the package from the trash and read that it
contains up to 15% of an injected solution.

That really is appalling! Why would anyone think
fresh chicken needs to be treated with some unnatural
additive? Maybe it's done just as a ploy to inflate
the weight of the chicken. Anyway I won't be buying
any of that again.

Quoted message said:

Then forget about buying any meat or poultry products
at walmart. The meat & poultry are all "enhanced" to
increase shelf life and to give them that "natural
look".

Thankfully there is a regional chain and a large market
in our area that still sells unadulterated meat.

Each time someone complains about a commercially injected
salt solution, I wonder why everyone else is so gaga about
"brining".

Interestingly I'd prefer to control the amount of salt in
any dish I cook, rather than have them inject saline because
most people don't have the first clue how to prepare certain
foods. That's really what it comes down to.

"projectile vomit chick" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

"Sam D." <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Maybe it's done just as a ploy to inflate the weight of
the chicken.

Duh, ya think?

Such adulteration used to be a measure to reduce the price
of a food item. The most common adulterated food in 19th
century Englad was bread, where cheaper bakers (known as
underselling masters. fully 3/4 of the breadmakers of London
in the 1850's) would include chalk dust and floor sweepings
in order to produce bread that could be sold to people who
could not afford the premium item.

Marx, in Capital, describes in a few instances this process
of cheapening food. Oddly enough, the adulteration was
called, by those who performed it, "sophistication", and
foods so modified were deemed to have been "sophisticated".
A House of Commons committee supported this practice:

"The Committee itself formulated more or less naïvely its
conviction that Free-trade meant essentially trade with
adulterated, or as the English ingeniously put it,
"sophisticated" goods."

Capital, v.
1, Ch. 10,
sec. 3

--

Il faudrait que tout le monde réclame Auprès des autorités
Une loi contre toute notre indifférence Que personne ne
soit oublié

Carla Bruni, «Tout le monde»

Richard Kaszeta said:

Quoted message said:

That really is appalling! Why would anyone think fresh
chicken needs to be treated with some unnatural additive?
Maybe it's done just as a ploy to inflate the weight of
the chicken. Anyway I won't be buying any of that again.

While I agree with you that it's appalling, this is pretty
standard these days. Especially when buying meat products,
I always read the labels, or use a reputable supplier.

If the meat has an ingredients label on it, I put it
right back. The meat package should have exactly one
ingredient: meat.

--
Darryl L. Pierce <[email hidden]> Visit the Infobahn
Offramp - <http://mypage.org/mcpierce> "What do you care
what other people think, Mr. Feynman?"

sf said:

On Thu, 15 Apr 2004 20:23:01 -0400, "George" Each time
someone complains about a commercially injected salt
solution, I wonder why everyone else is so gaga about
"brining".

For the same reason I don't buy foods with partially
hydrogenated oils but still cook with Crisco: because *I*
want to be in control of the amounts. Also, with the
meats and additives, it's not about the solution being
injected, so much as it's a case of 1) the paying meat
prices for water and
2) "increasing shelf life" equates to "buying older meats".

--
Darryl L. Pierce <[email hidden]> Visit the Infobahn
Offramp - <http://mypage.org/mcpierce> "What do you care
what other people think, Mr. Feynman?"

In article <[email hidden]>,

Sam D. said:

I purchased a large package of boneless, skinless chicken
breasts from Von's, a chain owned by Safeway. I kept a
couple of them in the fridge and individually wrapped and
froze the rest. I noticed an off-taste in the first one I
cooked. It tasted more like processed chicken or turkey
lunch meat than fresh, natural chicken. I dug out the
package from the trash and read that it contains up to 15%
of an injected solution.

Man, I *hate* this practice. I've completely dropped
Albertson's because I can't get unbrined pork there any
more.

--
Mark Shaw contact info at homepage -->
panix.com~mshawOpen ↗
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