Rhonda Anderson wrote:
>
> I know I've read plenty on here about pork that's been injected with a
> saline solution, and I don't recall that much of it's been positive. It's
> not something I'd ever seen here.
>
> On Tuesday this week I was reading the Good Living section of the Sydney
> Morning Herald. There's a section called "New In Store" which features new
> products. This one caught my eye
>
> Moisture-infused pork
>
> This is perfect dinner party fare, especially when one or two guests are
> late. Moisture-infused pork is juicier, more tender and so tasty. Everyone
> loves meat that is easy to cook without drying out and these new pork cuts
> have been infused with a water-and-salt solution, which retains the
> moisture. Try the pork chops with a wedge or two of poached quince and a
> watercress salad for a delectable dinner.
> Available from selected butchers and supermarkets.
>
> Don't think I'll be looking for it any time soon.
>
> --
> Rhonda Anderson
> Cranebrook, NSW, Australia

It figures the practice of pork "enhancement" has spead to Down Under.
</grin on> I still think it's a conspiracy </grin off> so "they" (those
who pocket the profits) can charge premium price-per-pound for the
injected water, salt, and other ingredients that aren't a natural part
of the meat. I can't really do the math, but if up to 12% of the (USA)
product is injected, then that's not an insignificant number to pay at
pork prices.

Sky