On 10/7/2012 12:48 PM, Janet Bostwick wrote:
> On Sun, 07 Oct 2012 12:20:25 -0400, Brooklyn1 <Gravesend1> wrote:
>
>> On Sat, 06 Oct 2012 23:19:25 -0500, Melba's Jammin'
>> > wrote:
>>
>>> In article >,
>>> "Pete C." > wrote:
>>>
>>>> Melba's Jammin' wrote:
>>>>>
>>>>> Why is it common to brine pork and poultry, but not beef?
>>>>
>>>> It is, see Mal-Wart "enhanced" beef...
>>>
>>> Barf. That's why I refuse to buy Hormel fresh meats. I'll be damned if
>>> I'll pay 30% of the cost of a pork tenderloin for what is tantamount to
>>> a salt water solution.
>>
>> Actually the brine doesn't add weight, brine displaces an equal volume
>> of water that's naturally in meat (meat is like 80% water)... often a
>> too concentrated brine will reduce the weight of meat. You're not
>> geting cheated on the weight, you're getting cheated on freshness...
>> brined meat is not fresh meat. I really don't understand how they can
>> get away with selling injected meat along with fresh meat but somehow
>> they do, probably because not enough people complain... all folks need
>> do is stop buying it and it will disappear. The meat people brine
>> meat for one reason only, it greatly extends shelf life. Butter is
>> salted for exactly the same reason, and I bet you happily buy salted
>> butter, so be quiet.
>
> Injected meat is a whole different thing than brining. With
> injection, you are actually adding liquid to the meat. With brining,
> there is an exchange. IMO
> Janet US
>
Exactly, the process walmart (and others who have followed) requires for
their "fresh" meat is that it be injected to add additional liquid. That
way they can make more money on by by selling water, and keep the
"fresh" meat shelf stable for a month.