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.
>
>
Yuk, spew! Talk about marketing hype!

I posted about this a while ago. My butcher says the practice of
injecting water (salt or plain) into meat is known as "flooding", and is
very common. He gets his meat from one of the only two abattoirs in the
state of Victoria that don't do it.

It seems to be standard practice with supermarket bacon - that's what
causes the milky residue it gives off when you fry it. You are paying
for the water, of course. The butcher's own bacon may be $20 a kilo, but
it's all bacon.

Christine