It’s long been a burr under my saddle that so much water runs out of my sliced meats and it’s not hard to feel that water may have been added to the product and that they’re selling me water at the price of meat.
I’m an “Aggie” by training and can work the numbers for meat production and when observing to a rabbit meat producer, that my numbers didn’t indicate profitability. …. He told me that he soaked the dressed carcasses in water, overnight.
I’m not suggesting that all meat processors may be doing this. …. However; Recently a TV food show mentioned that Trisodiumphosphate (TSP). was included in scallops processing since “It helps them to absorb more water”.
AH HAH!
A bit of research turned up an interesting movie about the use of TSP in foods processing…… Form your own opinions.
I’ll be roasting my own chicken, ham and beef and/or buying my sliced meats from the local Organic Butcher from here in.
Although a bit technical and dry. … Here’s The enchilada.
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Teddy Towncrier CPP Towncrier-Media.com Supercharging Your Visions.