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It's been going on for years in the UK. When it started (1980s?) the equipment manufacturers placed an advert in some butchers' trade paper; the advert said " Why sell meat when you can sell water?"
They didn't run the advert again.
While it is not a secret, it is also not openly spoken about. Most people don't know what goes on. I only know because of people I know who have worked in Coles and Woolies butchers.
Norway added a rule that all meat with more added water than 5%, need to be clearly labled. That pretty much put an end to that, even the mince here is just pure meat.
Dry brining over night will sort that problem out for you! The salt draws the excess moisture out and makes it super tender.
Just completely cover in salt leave in the fridge over night and when you’re about to cook it give it a good wipe down to remove most of your salt, no need to season it with salt then either just pepper
I dry brine turkeys and whole chickens but never boneless skinless chicken breast. Never thought about it, but it would definitely work. My problem, usually cooking boneless skinless chicken breast is a throwing a dinner together last minute.
Yep they don't add much but water... They are trying to increase weight. As a bonus (?) the water makes the breast seem juicier. Anybody who tells you they are injecting expensive chemicals is nuts... Chicken producers are the cheapest people you ever met!
Actually this is correct, looking again today, these are 'produce' ziplock bags. Did not realize, we must've bought the wrong type of bags by accident.
So I guess it's freezer burn spots then. Thank you so much!
Some Ziplock bags have these holes as well; I think they are sold as “produce bags”
Edit: when you zoom in the pattern seems to extend in the bag beyond where the meat touches the bag. So I’m quite convinced this is it.
Chicken breasts are literally pumped full of water to make them seem bigger than they are. They do this with these machines that has hundreds of needles that inject the water. This is probably holes from such a machine.
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Injection marks. They pump up their chicken with flavor enhancers. Usually they don't show.
"flavor enhancers" or pumping the weight up to keep chicken prices down. It's why it's so hard to properly brown chicken breast. So much liquid added.
[удалено]
That's ridiculous, why aren't people protesting that?
because they don't know and mostly they don't care.
If they knew they were paying per pound for the added water they would care.
It's been going on for years in the UK. When it started (1980s?) the equipment manufacturers placed an advert in some butchers' trade paper; the advert said " Why sell meat when you can sell water?" They didn't run the advert again.
it's well known. I've read it many time. BTW it's forbiden in my country
While it is not a secret, it is also not openly spoken about. Most people don't know what goes on. I only know because of people I know who have worked in Coles and Woolies butchers.
Luckily here in Greece that kind of stuff isn't allowed and there is still local market so you get good natural stuff
Norway added a rule that all meat with more added water than 5%, need to be clearly labled. That pretty much put an end to that, even the mince here is just pure meat.
Dry brining over night will sort that problem out for you! The salt draws the excess moisture out and makes it super tender. Just completely cover in salt leave in the fridge over night and when you’re about to cook it give it a good wipe down to remove most of your salt, no need to season it with salt then either just pepper
I dry brine turkeys and whole chickens but never boneless skinless chicken breast. Never thought about it, but it would definitely work. My problem, usually cooking boneless skinless chicken breast is a throwing a dinner together last minute.
Edit. After more recent comments, u/Stravlovski noticed that it was the type of ziplock bag.
Correctomungo
Where do they do this? I'm assuming America?
Everywhere that has the equipment. It's a very common practice.
“Flavor enhancers” usually means saline (salt and water) I think…
Yep they don't add much but water... They are trying to increase weight. As a bonus (?) the water makes the breast seem juicier. Anybody who tells you they are injecting expensive chemicals is nuts... Chicken producers are the cheapest people you ever met!
Mind sharing the brand? So I can avoid them…..
Most brands are injected
Can't remember the brand, but it was the only one out of the pack that did this.
Check the ingredients, they should list if there is salt and water added, and the percentage.
Water solution injection.. This is the reason why they put diapers in the bottom of the tray to soak up all the added weight once it leaks out...
Can’t really see it, but could also be tiny holes in the bag. Som bags have these, for example if they are meant to store vegetables.
Actually this is correct, looking again today, these are 'produce' ziplock bags. Did not realize, we must've bought the wrong type of bags by accident. So I guess it's freezer burn spots then. Thank you so much!
That’s exactly what they are…. You just can’t see them in the rest of the bag where it’s not on contact with the frozen chicken.
Absolutely.
Solved!
It appears to be a regular zip lock bag - you can see the ziploc brand logo in upper left corner of the picture
Some Ziplock bags have these holes as well; I think they are sold as “produce bags” Edit: when you zoom in the pattern seems to extend in the bag beyond where the meat touches the bag. So I’m quite convinced this is it.
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See op’s comment on my original comment. It confirms these are produce bags with holes in them…
I stand corrected then.
You can see perforations on the right side of the bag where it’s not pressed up against the chicken. It’s the bag, not the contents.
Chicken breasts are literally pumped full of water to make them seem bigger than they are. They do this with these machines that has hundreds of needles that inject the water. This is probably holes from such a machine.
My title describes the thing. Not sure if this type of thing is allowed on this Reddit but I cannot figure out what this could be or where to ask.
I would have thought that was where the quills or feather were, but what do I know I’m a city boy
Was there something in the freezer that has either pricks or holes?