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| Thread ID: 99994 | 2009-05-22 06:22:00 | Watery Meat. | Colpol (444) | PC World Chat |
| Post ID | Timestamp | Content | User | ||
| 775991 | 2009-05-23 22:04:00 | Use a splatter guard. Have got a splash guard. Bugger to clean but dishwasher does a good job. When I was a child I remember mum frying bacon and it never splattered as it was (mind you that was many years ago when bacon was dry cured) I guess the point of my thread is that once again we are being ripped by companies. They increase the weight by 30% and charge you for the water they injected. I guess it is called maximising your profit. |
Colpol (444) | ||
| 775992 | 2009-05-24 00:21:00 | Sorry, never heard of injecting meat with water. Are you sure you are not regurgitating an urban myth. Don't get confused by bacon which is soaked in a saline solution , some of which is retained. | Richard (739) | ||
| 775993 | 2009-05-24 00:30:00 | Sorry, never heard of injecting meat with water. Are you sure you are not regurgitating an urban myth. Don't get confused by bacon which is soaked in a saline solution , some of which is retained. Ive done a bit of repairs around the freezing works here and while the meat is hangin it is constantly being sprayed with water Athough there point isnt to just make it heavier, the meat would still retain a fair bit of the water |
hueybot3000 (3646) | ||
| 775994 | 2009-05-24 00:35:00 | A lot of the "tender basted" meat you buy (e.g. chicken) is injected with a concoction of chemicals, including water, salt, nitrites and so on. I once bought some "BBQ Steak" (big mistake) which had definitely been injected with a water/nitrite solution, as it had the taste of commercially produced ham. | somebody (208) | ||
| 775995 | 2009-05-24 02:55:00 | I know some meats are injected with water or brine solutions. Some for taste and extra juiciness such as hams, some to increase profits such as bacon. I would seriously doubt that meat destined for mince production would be injected. I think you are observing the natural moisture content of any meat i.e. content of above 70% afaik. Boiling off the water in a frypan simply boils off any loosely bound water, a lot of which derives from the damaged cells as the meat is minced, not from any added water. |
user (1404) | ||
| 775996 | 2009-05-24 03:18:00 | My own highly scientific (wild guess) is that good butchers don't do the trick, the cheap-skate cowboys do a lot of it . Our local butcher started to do it, but the lack of customers it caused sent him broke PDQ . |
R2x1 (4628) | ||
| 775997 | 2009-05-24 05:33:00 | Sorry, never heard of injecting meat with water. Are you sure you are not regurgitating an urban myth. Don't get confused by bacon which is soaked in a saline solution , some of which is retained. Bacon and ham is just about always injected with a saline solution these days. |
mikebartnz (21) | ||
| 775998 | 2009-05-24 05:35:00 | Sorry, never heard of injecting meat with water. Are you sure you are not regurgitating an urban myth. Don't get confused by bacon which is soaked in a saline solution , some of which is retained.I know bacon and ham products have extra water content forced into the meat. This is different to the brine solution they may be cured in. I used to know someone who worked for a well known bacon company and he told me of this practice years ago. | Jen (38) | ||
| 775999 | 2009-05-24 06:04:00 | I have seen an injector in operation at work. It consists of an array of hollow needles which come down onto the meat and inject the water deep into the meat and at different depths as the needles are inserted. Not the sort of machine a local butcher is likely to own... | user (1404) | ||
| 776000 | 2009-05-24 06:08:00 | Local butcher has a much more complex machine to inject the saline solution, Its called an apprentice. | Metla (12) | ||
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