Why YSK: consuming too much sodium can lead to high blood pressure, increasing the risk of heart disease and stroke. In my country (USA), the average daily sodium intake is over 3,300mg, exceeding the recommended maximum of 2,300mg. The World Health Organization (WHO) recommends an even lower maximum of 2,000mg.
Also: with the rising cost of food, being mindful of additives that increase sell weight is important.
Eat less meat and buy Quality.If still undecided, a temporary job in a meatpack factory will be helpful.
This is why I don’t buy chicken from costco. Thankfully theres a good provider (Sunrise Farms) from Richmond on the Lower Mainland that makes a frozen skinless, boneless breat that’s cheaper than Costco, cooks to nearly the same size it started as the water content is low, and is semi-local to Vancouver Island.
Here in Denmark how much water is in the chicken is written on the label of the packaging. It is also required to list what ingredients are used to treat the chicken if anything besides water is used.
Must be nice living in a functioning society.
End it. End it all now, Japan, get revenge. Fucking A.
Sure but you can read European history and find out why. People had to rise up to get this, along with vacations.
You can’t vote away evil since the ones who run things are not elected.
It was also hundreds of years of extremely destructive wars.
Yes. You dont create change by voting.
That was for other reasons though, like princes egos and the status quo, before that we had the plague too so I don’t think it’s relevant to the discussion…
People rising up has been a theme for some time though, and that’s what it takes.
Eh, usa!
I think it’s like that in the whole of Europe.
The practice described by OP exists, but the practice must be disclosed, including any additional retained water by percentage.
I bought a cheaper brand of meat than usual earlier this year. It was so wobbly it could have been a pillow in a water bed. Needless to say the cooked meat was salty but otherwise tasteless with a consistency of pre chewed porridge.
Ehh, a restaurant would salt it past there anyway. Culinarily, you’d be well within reason to brine fresh chicken.
Price per pound is pretty bullshit thought, making it cost at the price if meat is BS
Let’s call it 500mg instead of a half gram because big numbers are always scarier.
Every single ingredient panel I’ve seen (per 100g) reports sodium in mg… so seems perfectly reasonable no?
Here in the EU, I just looked at some packed chicken. It’s marinated, but still: the ingredients say it contains only 87% actual chicken meat, then water, then salt. 13% marinade seems a bit much. It’s not swimming in sauce. Not sure if it’s been plumped too.
It’s a truism that all sorts of industrially produced & packaged meat shrink when you cook/fry it.
It would be interesting to know what the leagl situation is around here. I checked wikipedia and it refers only to the USA.
The salt helps prevent bacterial growth.
And humans also tend to like salty things
The water and salt is absorbed and held inside the chicken meat. That’s why it is 13% and not swimming in sauce.
Brining meat causes the meat itself to swell and take in extra moisture\salt. It’s why brined meats are more tender and less dry after cooking.
The water and salt is absorbed and held inside the chicken meat. That’s why it is 13% and not swimming in sauce.
That was precisely my point.
I guess I don’t really know what legalities you would think of, since it’s labeled on the packaging that 13% of the weight is added. What are you thinking, from an EU perspective?
Uh if you’re getting marinated meat, you kinda WANT it to be absorbed into the meat, as opposed to just being wet on the outside. So you have the marinade flavour when you cook the meat
I always check the labels for this because I grew up seeing those Foster Farms commercials that would bring this factoid up all the time. Foster Farms does also do this, tho. They just do it with their “cheap” brands that don’t use the “Foster Farms” name.
This is done to avoid botulin toxin from being formed. It’s a much, much bigger issue than the sodium intake
Yes, the consumption of rotting flesh is a huge problem. Literally destroying your health and the planet at the same time. Not to mention the torture and murder of animals.
Yes, the consumption of rotting flesh is a huge problem
The problem is that botulin toxin is stronger than lead to the power of mercury. The amount big enough to kill you is counted in nanograms. That amount is small enough to appear in meat way before it gives off any symptoms of spoiling
Thats nitrate salts used in sausages, salami and such. The NaCl used in fresh meats is mostly to add weight and supposedly make it more “juicy”.
Does this also work on cocks?
You want to inject brine into your penis?
Yes, both hens and cockerels.
you’re not cockmaxxing yet‽
Is this legal in the EU?
I’ve always assumed the “mildly salted” chicken is just that.
Yes
Yes but it has to say so on the packaging.
in what way? I too was about to post, “is this accurate in the EU?”
I honestly don’t remember but the last time someone brought it up, the regulation sounded reasonable to me. I don’t buy whole chickens, ever, so it hasn’t come up in my life again since then. Not exactly satisfying, sorry 😐
See my other comment
IMHO, if it’s labeled properly (i.e. as water), why not. But I don’t know 100%.
Also, at least in my area, I believe there is a mislabeling scam going on. At least twice now I have bought boneless skinless chicken thighs from 2 different grocery stores (different chains) and the weight has been like ~15% lower than advertized.
Like a package of chicken thighs labeled at 3.11lbs (1.4kg) actually weighed roughly 2.67lbs (1.2kg), 14% less. One labeled at 2.49lbs (1.13kg) actually weighed roughly 2.1lbs (0.95kg), 16% less.
Some of that may be accounted for by the absorbant pad sucking out some of that excess liquid they pump in, but it shouldn’t be so radically different
Meat has a water content, and water is lost by evaporation between the packagers and the person who brings it home.
If you care about this, buy from a butcher who weighs at the time of sale.Or, wash your chicken and watch the weight magically increase.
This is another Tiktok “scandal”.
It’s not just meat though. And sometimes they are way off to the point it is definitely not within reason. A good one seen was the prepackaged mini hams that are airtight. They were weighed and basically 30% off or more from the label the store slapped on them.
Again, if you believe every “scandal” on tiktok and YouTube…people fake this shit.
I have only seen 1 person do it and I am not on tik tok or ever used it before. I guess theres a chance they are lying, but they have gotten several suppliers to admit to issues they reported and were corrected. I would like to think I am good at weeding out fake videos and they just dont seem like it, but there is always a chance.
Please do not equate YouTube to TikTok. TikTok is literally incapable of long-form videos and the platform is a cesspool of misinformation.
Yeah, like I said I’m not certain. And I have since seen random people circulating this on various social media, but I noticed it myself first. At 15%, it could just be water loss, but also it could be something more than that. Mainly it’s just an annoyance.
It’s really not. The weight determines the price and added water raises the cost, you are essentially paying meat prices for water content. In the EU there are strict rules against that. A meat producer has to declare the amount of added water if it’s above 2%. Of course there are companies which fraudulenty go above that without declaring it. My point is, that’s illegal for a reason
You can weigh it with the pad to check
You’d have to know the dry weight of the pad to do that.
You can assume the pad is close to negligible. If you want more accuracy you can dry out the pad, weigh it, then subtract that from the total of the [meat + wet pad]
15g. not enough to matter
Apparently that’s a current scandal.
Do you have a link to an actual source that’s not just a person talking in their car?
If you watch the vid, she shows clips from Jimmy Wrig who went into Walmart and demonstrated.
You should be able to easily report this to a state agency. Governments take standards and measures very seriously and have for thousands of years.
Governments take standards and measures very seriously and have for thousands of years.
Yeah, that was before Trump.
States (and often larger cities) have their own weights and measures bureaus. That’s where you’d start even in a period of an Administration friendly to regulatory environments.
We’ve had ongoing issues here with places including the weight of the packaging. Not as bad as what you’ve encountered as a % difference, but also not allowed.
Buy halal meats. Or from an actual butcher.
Butchers are so rare around me and far more expensive. I would love to be able to afford it as it’s a much more delightful experience and the meat is always so much better.
There’s a butcher shop near my work that also has a fantastic café attached. The meat is all absolutely exquisite looking, but you’re god damned right that its insanely expensive like at least double or triple the price of meat at your typical store. We pretty much only ever buy their in-house pepperoni sticks and even those are around $16 a pound.
I justify it as “not paying for extra water” after cooking. Lol
Depends on how much more you pay
Huh, what does halal have to do with this? Halal-slaughtered chickens are allowed to be plumped as well.
I was told they’re not allowed to do that, and based on my experience, it’s been true so far. Maybe it’s just my specific grocer is good?
Plumping is just injecting saltwater into the meat after it has already been killed. And that’s fine, as neither salt nor water are forbidden in Islam. The only thing that could matter is that it’s clearly labeled on the packaging how much percentage the meat is vs how much saltwater was added, as you’re not supposed to be deceptive.
But considering some countries generally lax product labeling laws, I assume you could still get a greyzone, where it could be labeled as “halal-slaughtered chickens” - but the actual product wouldn’t pass a stricter control due to undisclosed brine.
So it’s also likely you have a good grocer, but just know that you can’t automatically trust some halal-stamp if you want to avoid plumping.
I guess i can cut back to four chickens a day
Are you gonna die for some chickens?
Someone is.
Common with red meat also.
