On Tue, 09 Oct 2012 10:25:26 -0500, Hell Toupee >
wrote:

>On 10/7/2012 12:23 PM, George wrote:
>> On 10/7/2012 12:48 PM, Janet Bostwick wrote:
>
>>> 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.
>
>Bingo. I was part of a product evaluation group for Hormel injected
>pork products way back in their development phase. I had a long
>conversation with the guy leading the group about what the company's
>goal was. He said they wanted to boost pork sales, but consumer
>surveys showed that a lot of people reported pork was more challenging
>than other meats to cook properly because it was so prone to drying
>out and getting tough. Hormel was thus looking at ways to produce pork
>that would be consistently tender even if it was overcooked or cooked
>incorrectly. The fact that injecting the solution increased the meat
>weight was a little bonus, but they mainly wanted to boost the
>consumption of pork.

He lied and fool that you are believed him. Injecting saline causes
the natural moisture in the meat to exude the same as brining in
saline solution... actually injecting causes more natural juices to
exude and at a much greater rate, injecting shortens the meat curing
process substantially. The only reason they wanted to add salt was to
increase shelf life... pork has a shorter shelf life than beef, beef
can be aged, pork cannot. That's why there are so many cured pork
products (hams, sausage, etc.) but relatively few cured beef products.
It's very easy to properly cook pork, however too many like to use the
alibi about how pork isn't the same anymore... BS... they simply can't
cook.