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Deception in Plumped up Poultry

by 5m Editor
12 May 2008, at 9:02a.m.

US - Many companies plump up poultry meat by injecting them with a broth to make them taste tastier and more tender, but this practice also adds water weight and sodium.

According to TriCities, Consumer Reports found chicken and turkey products with up to 30 percent of their weight from broth, flavoring solution, or water. Plus sodium levels were far higher than in poultry that hadn’t been juiced up.

A Prestage Premium Young Turkey Breast “contains approximately 15%” of a solution. At a cost of $14.61 that means you could be paying up to $2.19 for the added liquid. And an enhanced turkey has a hefty 390 milligrams of sodium per serving.

Consumer Reports took a look at a package of Tyson Chicken Wing Sections. “100% All Natural” is in large print, but look closer at the fine print and you’ll find “contains up to 12% broth.” Seventy percent of people Consumer Reports surveyed last year said that they think the label “natural” should mean no salt water is added. For now, though, if you want to avoid extra sodium or paying for liquid in poultry, you need to read labels carefully.

View the TriCities story by clicking here.

5m Editor