I have noticed, recently, a very strange taste to chicken. Now I know .. For the most part I don't eat meat but sometimes I do.
Susoni
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Investigation revealed some chicken breasts on sale are 20 per cent water
Sold in the aisles of major retailers such as Aldi, Asda and Iceland
It is not illegal to add water and additives to chicken
By Joanna Blythman
The study highlighted one case of raw, frozen chicken breasts imported from Brazil into Britain and then sold in our supermarkets.
While still in Brazil, salt and corn oil were added to the chicken breasts. Once in Britain, the breasts were thawed out and put through the vacuum-tumbling process.
This saw water and chemical additives absorbed into the meat, increasing its weight and giving it a juicier, but wholly unnatural, texture.
The breasts were then re-frozen and sold in the aisles of major retailers such as Aldi, Asda and Iceland.
A curious double standard seems to be in operation here: home cooks are sternly warned never to re-freeze previously frozen meat, unless they have cooked it thoroughly.
But behind the scenes of food manufacturing, frozen meat is being defrosted, pumped up with water and additives, then re-frozen all over again, and consumers are none the wiser.
It is not illegal to add water and additives to chicken, as long as the additions are clearly displayed on the label. But the technical legalities are not the only issue here.
There is also the unfairness of asking the public to pay more for a product than is justified.
Many of us will feel cheated at the thought of having to pay for the added water, which works out at up to £1.54 a kilo.
What’s more, these tumbled chicken breasts are a symbol of how heavily-industrialised, intensive production now dominates the food chain, robbing the public of the natural flavours and wholesome goodness that we ought to expect from a succulent chicken breast.
What is particularly worrying is that we do not yet know the implications for our health, since there has been no in-depth analysis of the consequences of eating these adulterated meats.
But it is hardly likely that eating chicken filled with water, salts, oil and additives will prove beneficial.
As the GM controversy continues to demonstrate, working against nature is rarely a good idea. And that is precisely what is being done here.
Normally, when meat is cooked, it loses liquid, but the meat processors are doing precisely the opposite, by actually pumping in fluids containing a cocktail of chemicals.
Read more: http://www.dailymail.co.uk/news/article-2521119/Chemical-sludge-Meat-glue-Pig-skin-If-water-ALL-pumped-chicken.html#ixzz2n5qK2wED
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