Larry Caldwell
Elite Member
I got a 15 lb. house brand for free today at Safeway.
Got a Thanksgiving Turkey for 68 cents a pound...How does that compare ?
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CBW1999
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Any poultry that has been injected or brined is done largley to increase its weight at minimal cost to the producer. I've seen packages labled that the have used up to a 10% solution to "enhance flavor and juiciness". A crock of **** IMHO.
Essentially, the brineing or injection is one of the last things done before packaging and freezing. So, based on the weight of the solution, I would say that maybe 0.25 pounds on average is added to the "turkey". Multiplied by 100 Thousand turkeys is 25000 pounds added weight. At 0.69 per pound on sale is roughly $17,000 dollars added "profit" (minus cost of solution etc.)
In 2010, about 190 million turkeys were produced in the united states (Millions of Turkeys
Source: USDA/NASS 2008-2009 as posted on Industry Economic Data, Consumption, Exports, Processing, Production: uspoultry.org)
For fun, lets say half of them fall into the "injected" category. 80 million multiplies by 0.25("ave" weight increase) = 20 million pounds "added"
Multiplied by 0.69 per pound is...........
$13million 8 hundred thousand dollars.... $13,800,000.00
Thats big money for "water and salt"
Why do they have to enhance flavor to begin with? Because the mass production process has changed the way meat tastes. Mind you, I still buy mass produced as well as raise my own.
Essentially, the brineing or injection is one of the last things done before packaging and freezing. So, based on the weight of the solution, I would say that maybe 0.25 pounds on average is added to the "turkey". Multiplied by 100 Thousand turkeys is 25000 pounds added weight. At 0.69 per pound on sale is roughly $17,000 dollars added "profit" (minus cost of solution etc.)
In 2010, about 190 million turkeys were produced in the united states (Millions of Turkeys
Source: USDA/NASS 2008-2009 as posted on Industry Economic Data, Consumption, Exports, Processing, Production: uspoultry.org)
For fun, lets say half of them fall into the "injected" category. 80 million multiplies by 0.25("ave" weight increase) = 20 million pounds "added"
Multiplied by 0.69 per pound is...........
$13million 8 hundred thousand dollars.... $13,800,000.00
Thats big money for "water and salt"
Why do they have to enhance flavor to begin with? Because the mass production process has changed the way meat tastes. Mind you, I still buy mass produced as well as raise my own.
OP
brin
Super Member
CBW - I agree with you.....l Hate the sodium food manufacturers are adding to all of our food...in my earlier post I was only suggesting their were worse offenders as far as the sodium in the Turkey goes....but I can prove you are right....just look at the price of any poultry that is not injected , it is much higher priced than the one that is injected...Injected skinless, boneless chicken breasts at Sams...from Tyson Poultry...$1.77 a pound the other day...at a competing grocery store , skinless, boneless chicken breasts that were not injected with salt and water were over $5.00 a pound....Hmmmmm?
Since we are such a nation of laws...most of which are intrusive...one big law should be a law prohibiting the addition of so much salt and sodium to all of our foods...it is killing people..it really is...
Since we are such a nation of laws...most of which are intrusive...one big law should be a law prohibiting the addition of so much salt and sodium to all of our foods...it is killing people..it really is...
J_J
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People need salt, but not in excess.
Why Do We Need A Small Amount Of Salt In Our Diet? | LIVESTRONG.COM
Why Do We Need A Small Amount Of Salt In Our Diet? | LIVESTRONG.COM
CBW1999
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Yes- salt is killing us. It is an area the government should take more interest in.
Salt is probably the cheapest way of increasing weight. Some years back, I remember a group of farmers and truckers that conspired to add salt to the load of milk to increase its weight. they did their homework and were successful for a shor time before they were caught.
Salt is probably the cheapest way of increasing weight. Some years back, I remember a group of farmers and truckers that conspired to add salt to the load of milk to increase its weight. they did their homework and were successful for a shor time before they were caught.
dave1949
Super Star Member
I wonder if adding salt by injection lowers the risk of e-coli or some other nasty from growing a big enough colony to cause illness? I have no idea, but it's a thought. Injecting salt water might make up for some inevitable?/possible? contamination at the processing plants.
clemsonfor
Super Member
I have not read all this yet but i paid $0.49/lb at food lion. Deal is that you have to have a minimum $35 purchase, but that was not a big deal as we already got our christmas tree and we are the first ones as soon as they come in every year at the store to buy them. We got our tree for $29.95 there and bought 2 of them so we easily had the minimum purcase.
clemsonfor
Super Member
I dont worry about Echoli or samonella... i cook my meat to the correct internal temp. This is the strangest thing i cant understand why you cant thaw a turkey at room temp? YOur gonna cook the **** thing, heat kills bacteria, thats why you cook meat through?
Bird
Rest in Peace
I agree. Of course, I usually try to start it partially thawing in the refrigerator, and then finish thawing it in the sink in hot or warm water from the kitchen faucet.
