Water in Meats

littleowl

I cooked some bacon tonight - bought from Tesco - and was reminded how annoyed I am to get a panful of water and vowed once again not to buy such items from supermarkets. I must admit that a reduced price deal persuaded me to purchase this particular pack. The bacon doesn't actually fry but sort of boils because of the amount of water coming out of it.

The same applies to chicken - whether whole or pieces - bought from supermarkets. If one 'roasts' a chicken the pan is full of water rather than fat and the chicken broils rather than roasts.

When cooking chicken and bacon bought in Europe - specifically in France because that is within my experience - no water is released.

It is also evident that the resulting meat has less taste, is often dry, and, in some cases, distinctly unpleasant.

So - my question. Are there different regulations between Britain and Europe regarding the pumping of meats with water to, presumably, increase their weight? I have looked to see if there is any legislation but can't find anything.



If anyone could help I would be grateful.

vikingaero

If you read the label then the water content should be listed.

It's sad to say that in the UK, most people prefer plastic chicken. My uncle runs a restaurant and takeaway and when he bought in premium chicken with no water added he got endless complaints from people saying that the meat was dry. He switched back to the cheaper plastic chicken and all the customers are happy.

98jdougl

usually if you go to a butchers or to market they dont do this with their meat.

Halloway

I find that it's better to grill cheap bacon. Then the water tends to run away and the meat cooks more drily, rather than sitting in water in the pan and (as you rightly say) boiling rather than frying.

littleowl

98jdougl wrote: »

usually if you go to a butchers or to market they dont do this with their meat.

Yes, I know - I usually buy meat at the butcher. However, things are tight and I was tempted by the reduced price offered by Tesco. Stupid me!

littleowl

But - isn't it a con for supermarkets to sell meat pumped full of water and thus gain a higher price because of the increased weight?

98jdougl

it is a bit but because the water is included in the ingredients listing etc, they can claim it is to help keep the meat moist etc etc
tis a bit crap

Ionkontrol

Buy dry or air cured bacon.. Most chicken is pumped full of beef protein to absorb more water before the freezing process.

Ionkontrol

Buy dry or air cured bacon.. Most chicken is pumped full of beef protein to absorb more water before the freezing process, and yes it is a con, but legal under EU law.

unrich

Try organic and/or local. The local may not have been far enough to get mess with. The organic has "rules" and will have less done to it.

peter_the_piper

Its often a false economy to buy the cheapest, if you cook the cheapest mince up to about 25% of the weight is fat. Based on this the dearer can actually work out cheaper.