Consumers often don’t know it, but sometimes when they purchase packaged meat they’re paying, in part, for high-priced salt water. That’s because processors incorporate various solutions to some meats, typically to add flavor and improve juiciness of what otherwise might be a lower-quality cut.
The situation might be changing, as the USDA’s Food Safety and Inspection Service this week proposed a new rule to “establish common, easy-to-understand names for raw meat and poultry products that include injections, marinades, or have otherwise incorporated added solutions which may not be visible to the consumer.”
Sometimes the addition is obvious, such as in cuts seasoned with marinades in the package. Others are much less apparent, containing saline solutions that are not visible, up to 40 percent of the product’s weight. The solution is listed on the product label, but in many cases you have to look for it.
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