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

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

> 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.

Do you recomend Bausch & Lomb or Sensitive Eyes

On a serious note Infusing meat with a salt-water solution is an
excelent way to add flavor and moisture. It's called brining. But I
wouldn't pay premimum prices for "Moisture-infused pork" If you want
more flavor and moisture find a good brine recipie and do it yourself.

" 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.
>
> Do you recomend Bausch & Lomb or Sensitive Eyes
>
> On a serious note Infusing meat with a salt-water solution is an
> excelent way to add flavor and moisture. It's called brining. But I
> wouldn't pay premimum prices for "Moisture-infused pork" If you want
> more flavor and moisture find a good brine recipie and do it yourself.

You can buy syringes in kitchen supply stores, if I recall. You
could probably use one from the craft store as well, well washed, of
course. You could make your own flavour mixes. There are syringes sold
with very large needles, meant for garlic and herbs, that are advertised
on some info-mercials.....Sharon

Rhonda Anderson > wrote:

> Morning Herald. There's a section called "New In Store" which features new
> products. This one caught my eye

> Moisture-infused pork

OK, am I the only one who keeps reading that as
"moisture-infested" pork? "Moisture-infused" just
doesn't scan right when I'm reading. Maybe they
could call it "waterlogged" instead.

Bill Ranck
Blacksburg, Va.

You can buy syringes in kitchen supply stores, if I recall. You could
probably use one from the craft store as well, well washed, of course.
You could make your own flavour mixes. There are syringes sold with very
large needles, meant for garlic and herbs, that are advertised on some
info-mercials.....Sharon
---------------------------------------------------------------
Yep Sharon, ala Ron Popeil! lol

In truth, I think pork that is sold in the stores lately has never
tasted so bad, ever!

If one could taste what a real, unadultered roasted baby pig tastes
like, believe me, you'd be eating it with two hands! Pork, like
chicken, has gotten disgustingly nasty lately. The George Orwell book
"1984" has truly become reality. Mark

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.
>
> Do you recomend Bausch & Lomb or Sensitive Eyes

For meat I like Bausch and LAMB. :-D

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.
>
> Do you recomend Bausch & Lomb or Sensitive Eyes

For meat I like Bausch and LAMB. :-D

Mark D wrote:

> In truth, I think pork that is sold in the stores lately has never
> tasted so bad, ever!

And let's thank the witless masses who whined and cried about the fat
content of meat for the disaster. We've got the leanest meat in history,
making it the most tasteless pile of amino acids as well.
--
Dave
www.davebbq.com

skyhooks typed:
> 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

It also extends the shelf-life of the injected/pre-brined meats. More
$$ for the sellers.

BOB

In article >,
Rhonda Anderson > wrote:

> 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.

You have my deepest sympathies, Dear. I will light a bonfire, not a
mere candle.
The pigmeat guy will be at the local farmers market on 9/9 and I plan to
lay in a supply of chops and bacon.
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com
http://web.mac.com/barbschaller

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

Old Mother Ashby > wrote in
:

>
> 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.
>

I've not had a milky residue with the bacon I buy from the supermarket -
not that I buy it very often - maybe it depends on the brand. Lately
I've only bought the Hans lean rindless short cut bacon - no residue at
all. I've never bought meat that seems to be excessively watery either,
and I buy a fair bit of meat at Woolies. Don't buy a lot of pork, though.
Perhaps things are a little different in NSW?

Where it is done, I think the water and/or brine would legally need to be
declared in an ingredients list unless the water makes up less than 5%
ofthe product or unless the name of the product includes reference to the
brining (that's how I read the labelling section of the Food Standards
Code anyway - though there may be loopholes :-( ). There doesn't seem to
be any standard specifically relating to water added to meat although
there is one specifying the maximum water loss permitted from thawed
frozen poultry, which is obviously aimed at preventing producers pumping
up the weight of frozen chooks by injecting with fluid.


--
Rhonda Anderson
Cranebrook, NSW, Australia

" > wrote in
ups.com:

>> 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.
>
> Do you recomend Bausch & Lomb or Sensitive Eyes
>

Hey - I didn't say a sterile saline solution! <g>. Sorry - salt/water is a
saline solution and it didn't occur to me to use a different terminology -
should have used a more cooking oriented term like brine, I suppose.

--
Rhonda Anderson
Cranebrook, NSW, Australia

On Thu, 31 Aug 2006 12:51:44 GMT, 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

(snip)

Ick! Poor you!

BTW, for Americans, I bought some pork chops at Albertsons - they were
soft, tender and juicy, and obviously jammed full of saline (that was
not listed on the packaging...) No more Albertsons pork chops for
us... but last week I looked in Publix and their pork proudly
proclaims 'minimally processed' - it wasn't juicy and it wasn't
particularly tender (my bad - I overcooked it because it was so thin
and I got distracted) but it didn't come out tasting like somebody
spilled the salt shaker. I already prefer publix bacon because their
'low sodium bacon' really is - the stuff in Albertsons may have 30%
less salt than their regular one, but it's still inedible. And
Albertsons bread is FOUL sugary cardboard, but Publix has fresh-baked
bread that actually tastes like God intended it to...

I know where I'm going to be getting my groceries from now on!