Here's some excerpts from an AP report this week:
A proposed rule aimed at food companies would require that poultry and other raw meats be labeled appropriately when they're plumped up by added solutions such as chicken broth, teriyaki sauce, salt or water. The practice of adding those ingredients is common, but many consumers don't know about it.And a hat tip to the crazy cat lady for the AP link.
According to USDA, about one-third of poultry, 15 percent of beef and 90 percent of pork may have added ingredients - about 40 percent of all raw, whole cuts of meat...
An example of the new labels would be "chicken breast - 40% added solution of water and teriyaki sauce," according to USDA.
Richard Lobb of the National Chicken Council says the poultry industry is split on the issue, as some companies add ingredients to their poultry and some don't. He said that for those who do add ingredients to poultry, the level of additives is generally 15 to 18 percent of the piece of meat...
Consumer groups have been pressuring the department to crack down on the practice for several years, saying the added ingredients are unhealthy.
"Who wants to pay $4.99 a pound for the added water and salt?" said Michael Jacobson, executive director of the advocacy group Center for Science in the Public Interest.