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.

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.

>"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." > writes:
> 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

http://www.kaszeta.org/rich

"Sam D." > wrote in message
...
> 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.
>
> 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.

On Thu, 15 Apr 2004 20:23:01 -0400, "George"
> wrote:

>
> "Sam D." > wrote in message
> ...
> > 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.
> >
> > 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

In rec.food.cooking, Sam D. > wrote:

> 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, sf > wrote:

> 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" > wrote in message
...
>>
> 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." > wrote in message
...
> Maybe it's done just as a ploy to
> inflate the weight of the chicken.

Duh, ya think?

In article >,
says...
> On Thu, 15 Apr 2004 20:23:01 -0400, "George"
> > wrote:
>
> >
> > "Sam D." > wrote in message
> > ...
> > > 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.
> > >
> > > 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".

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" > wrote in
link.net:

>
> "Sam D." > wrote in message
> ...
>> 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»

sf wrote:

> 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 >
Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

Richard Kaszeta wrote:

>> 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 >
Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

In article >,
"Sam D." > wrote:
>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 --> http://www.panix.com/~mshaw
================================================== ======================
"It's Warholian: in the future, all conflicts will be
Vietnam for fifteen minutes." -James Lileks