"zxcvbob" > wrote in message
...
> I'm just thinking here... Devil's Advocate, and all that...

>
I realize it is fun to beat up on Wal-Mart, but as you said "Devil's
Advocate, and all that..."

Do you really think Wal-Mart has its own meat packing house? There are only
5-7 companies that own all the houses in the US, maybe less now days.

So I'm betting Tyson is Walmart's Vendor. Tyson sells 1 out of every 4 lbs
of meats in American today and are attempting to " vertical "Beef production
the way it does it's chicken. One truck load for all meats direct from the
Vendor it what Megastores like to see.



But back to your post on Sodium enhancements . You are hard pressed to find
a main stream Chain store than does not have a boat load of "enhanced
meats" in it. It is pretty much all case ready now days with home
replacement meal packages taking up a good chunk of space. I bet most here
have not recently had a ham or turkey that was not "enhanced" in some way,
especially if it was a Butterball. As much as I dislike paying extra for
something I can do, it is a convenience in time and effort that Americans
have shown they are willing to pay for, not to mention more flavorful for
those with limited cooking skills. I brine most pork and chicken these
days not only to add my flavor touch but for the simple fact it is way too
lean and not very favorable.



As to Sodium's Health issues ? I understand that salt is the next target
after Trans-fats for the health folks. I do understand reducing it in
packaged and canned food, but I cannot imagine cooking, curing or preparing
Meats without it and do not want to find out what patented process the
smart-guy scientists would come up with to sell us on replacing it.





http://www.virtualweberbullet.com/enhancedmeat.html

http://www.fsis.usda.gov/Fact_Sheets...ucts/index.asp