On Tuesday, October 9, 2012 1:31:37 PM UTC-4, Brooklyn1 wrote:
> On Tue, 09 Oct 2012 10:25:26 -0500, Hell Toupee >
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> wrote:
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>
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> >On 10/7/2012 12:23 PM, George wrote:
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> >> On 10/7/2012 12:48 PM, Janet Bostwick wrote:
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> >
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> >>> Injected meat is a whole different thing than brining. With
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> >>> injection, you are actually adding liquid to the meat. With brining,
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> >>> there is an exchange. IMO
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> >>> Janet US
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> >>>
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> >> Exactly, the process walmart (and others who have followed) requires
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> >> for their "fresh" meat is that it be injected to add additional
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> >> liquid. That way they can make more money on by by selling water, and
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> >> keep the "fresh" meat shelf stable for a month.
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> >
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> >Bingo. I was part of a product evaluation group for Hormel injected
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> >pork products way back in their development phase. I had a long
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> >conversation with the guy leading the group about what the company's
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> >goal was. He said they wanted to boost pork sales, but consumer
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> >surveys showed that a lot of people reported pork was more challenging
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> >than other meats to cook properly because it was so prone to drying
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> >out and getting tough. Hormel was thus looking at ways to produce pork
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> >that would be consistently tender even if it was overcooked or cooked
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> >incorrectly. The fact that injecting the solution increased the meat
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> >weight was a little bonus, but they mainly wanted to boost the
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> >consumption of pork.
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>
>
> He lied and fool that you are believed him. Injecting saline causes
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> the natural moisture in the meat to exude the same as brining in
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> saline solution... actually injecting causes more natural juices to
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> exude and at a much greater rate, injecting shortens the meat curing
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> process substantially. The only reason they wanted to add salt was to
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> increase shelf life... pork has a shorter shelf life than beef, beef
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> can be aged, pork cannot. That's why there are so many cured pork
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> products (hams, sausage, etc.) but relatively few cured beef products.
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> It's very easy to properly cook pork, however too many like to use the
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> alibi about how pork isn't the same anymore... BS... they simply can't
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> cook.

You're on a streak again. How many more consecutive days can you post only patently false statements? You're a true imbecile.