Bunderson Posted October 11, 2011 Share Posted October 11, 2011 I cannot understand how artificially adding weight to meat to get more money out of you is legal. I put two pieces of bacon into the pan and within seconds, the water comes pouring out to leave the meat half the size it was before. Bacon from the butchers doesn't do this (at least it doesn't from my butchers). What loop-hole do supermarkets use to get round this? Link to comment Share on other sites More sharing options...
truman Posted October 11, 2011 Share Posted October 11, 2011 Looks like they can use 10% added water before having to alter the labelling.. http://www.dailymail.co.uk/news/article-2018299/EU-wants-label-breakfast-favourite-bacon-added-water.html Link to comment Share on other sites More sharing options...
Nagel Posted October 11, 2011 Share Posted October 11, 2011 There should be a regulation requiring the label states "made with xxx grams pork per 100 grams product". Salami and other cured pork already has this labelling and its usually made with ~ 120grams of pork per 100 grams. That's because the meat dries out in the curing process. Likewise properly cured bacon will be made with more than 100% pork and anything less would mean it had been artificially pumped up with water. Link to comment Share on other sites More sharing options...
taxman Posted October 11, 2011 Share Posted October 11, 2011 I always try to buy dry cured bacon nowadays. More meat for my money and no spitting and water in the pan. Link to comment Share on other sites More sharing options...
retep Posted October 11, 2011 Share Posted October 11, 2011 Yummy, Generally, the water is held inside the meat using a chemical cocktail of phosphates, salts and other additives. Read more: http://www.dailymail.co.uk/femail/food/article-1350926/Supermarket-bacon-pumped-water.html#ixzz1aTkGSWqk Link to comment Share on other sites More sharing options...
poppet2 Posted October 11, 2011 Share Posted October 11, 2011 This is common practice in the East were prawns are injected with large quantities of water. The heavier the weight, the higher the price for the catch. Anyway, shellfish are considered to be the scum of the sea, living on the sea- bed, and feeding off the excrement of fish, so best to avoid. Now that's what I call food for thought. Link to comment Share on other sites More sharing options...
fake Posted October 11, 2011 Share Posted October 11, 2011 I buy dry cured bacon for that very reason. Its very common practice to pump water and other crap into chicken as well. http://www.dailymail.co.uk/health/article-181626/The-plastic-chicken-thats-51-meat.html I was surprised to read that some chicken may in fact contain Pig material described as hydrolised protein. Link to comment Share on other sites More sharing options...
Bunderson Posted October 12, 2011 Author Share Posted October 12, 2011 I think they are telling porkies (no pun intended) with this 10% water claim. I would say it is substantially more than this. You can tell by how much water is expelled when you introduce it to heat. The bacon shrinks to sometimes half the size of it was before. Disgusting. I like the dry cured bacon suggestion, I will ask for this next time. Link to comment Share on other sites More sharing options...
Jim Hardie Posted October 12, 2011 Share Posted October 12, 2011 This is common practice in the East were prawns are injected with large quantities of water. The heavier the weight, the higher the price for the catch. Anyway, shellfish are considered to be the scum of the sea, living on the sea- bed, and feeding off the excrement of fish, so best to avoid. Now that's what I call food for thought. Only by Jews I think. Link to comment Share on other sites More sharing options...
lesterman Posted October 12, 2011 Share Posted October 12, 2011 I always try to buy dry cured bacon nowadays. More meat for my money and no spitting and water in the pan. It is just the same . Link to comment Share on other sites More sharing options...
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