On Feb 5, 10:16*am, "Nonny" > wrote:
> "piedmont" > wrote in message
>

>
> > Is the mega seasoning trend to do with the fact that most of the
> > meat is now soaked in water and or frozen which breaks the cells
> > down and water loss occurs, compared to a freshly butchered
> > meat?
>
> I look forward to hearing from the experts here.
> --

Am sure as hell no expert, but I'd think modern industrial techniques
to raise our food has more to do with it than the packaging. Cows and
pigs used to live longer before being butchered and because of that
had more flavor. When's the last time any of us saw a deep pink color
to our ham steak? Modern pork is pretty flavorless. Beef has gone way
downhill from the 50's and 60's.

So yeah, seasonings are probably being used to make up the slack.