What progress has reached. The massive consumption of meat products has stimulated the development of new technologies to increase the mass of the product to increase profits. And if the producers of meat, the same chicken, pump up 100% and pump up a little in the store, then at the output we have a "fat" carcass for the price of two. Or three?
Now manufacturers began to pack themselves in branded packages, not wanting to share weight / profit with retail. Here is an example of injection equipment. There are, in fact, a lot of types of equipment. There is mono for one type of meat, and there are universal devices.
Technical characteristics allow automated and uninterrupted injection of brine under pressure into any pulp. The number of needles is from 17 to 33. Then the meat product enters the massage equipment, where the injected liquid will be evenly distributed and will not be released when pressed. But if the store podkolit, then squeak.
The development of pumping technologies is "justified" by the development of human civilization to increase the shelf life of products. This is the evolution of canning, better palatability, increased juiciness, volume, cost savings, and blah blah blah.
If you remember, even some 5-7 years ago, in a store, picking up carbonate and twisting it in the light, the surface of the meat shimmered with a gray tint or thin stripes of the injected gel were visible. It was also a pickle for volume expansion. Now there is no such thing. Evolution.
And what, the producers do not see that the meat looks loose and falls apart in the hands. Excessive infusion leads to microfractures of the fibers. Pick up a chicken carcass or "diet" brisket. You don't need a butcher knife. You will be able to separate the meat from the bones with your fingers, so much it became "juicy" after syringing. A flaw.
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Now the task of production is to improve the properties of the brine to maintain the elasticity of the meat fibers. Use the experience of embalming or something. In the USSR, they also injected, but not so impudently and the composition was gentle: drinking water + table salt + juniper berries + Biofos-90 (food phosphate created specifically for red meat).
Modern brines are classified into three groups:
In other words, biochemical processes occurring in meat products directly affect the human body. If people, eating such meat products do not die immediately, then this does not mean harmlessness. Do the producers themselves eat what they produce? Do they disdain?
For some reason, in the decaying west, which they put as an example for us, they have long sounded the alarm about the dangers of injecting meat, because a massive intestinal disorder has appeared, especially among the elderly. And here the farm is not in the red. Pharma also needs to be sold / treated. True?
Hen. Favorite and dietary. If earlier chicken broth was given for the weakened, for recovery, now only to finish off the patient. Manufacturers are wise with the introduction of brine, and the consumer is wise with withdrawal, so that "it" can be eaten at all. Bravo!
Why do we need such production and clumsy food? If we need to, then for taste, we ourselves could inject a saline solution for an even salting. And we ourselves can organize a beautiful crust, when baking, due to vegetable spices and table salt.
Every time you pick up a piece of meat, minced meat or chicken in a store, visually divide it in half - this will be X mass fraction.