Hmmm capitalism.
this post was submitted on 30 Mar 2026
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Not just chicken, basically anything that says "VALUE ADDED" on it. The saltwater is the value.
... in the US.
In Finland too!
"with added water" is pretty commonly added after the chicken, pork, whatever in the ingredients list here in Estonia.
Hard to believe 500 milligrams of sodium has no taste. I've boiled lots of chicken and theres never been enough salt to taste in it without I add a lot
The water cooks out very fast and I'll bet the salt largely goes with it.
Yeah some it might but at a third of the total weight I'd bet most of it precipitates into the flesh as the water heats up
500mg of salt is about 1/10 of a teaspoon, not very much.
At least chicken is salt brined, ready for owen.
I remember growing up seeing Foster Farms commercials saying they don't do this. It was the main theme of nearly all their ads.
When I was a teenager, I got a job at the local Foster Farms plant. My job was part of the process of injecting the chicken with saline. 😬
In the US they do. In Canada it's illegal.
Yup, here in the EU illegal as well.
Not EU-wide then. Pork/chicken "with added water" is pretty common here in Estonia. Usually pre-flavored meat cuts and such. If it's completely fresh, unseasoned meat, then usually there's no water listed, so hopefully that does in fact mean they don't add water.
Here's one manufacturer's product with ingredients translated
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Mandatory "in the US".
While this one is technically legal in the EU, it would require labeling the salty water as an ingredient if it changes the weight significantly.
Aren't they doing it with shrimps and Salomon in the eu?
It's labeled in the US. You'll see language like "may contain up to N% x, y, z solution" etc.
However that would require us to read
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I can assure you that meat in the Netherlands is also filled up with water. Pretty much all meat sold in the super markets will when cooked first release the water, causing the meat to boil for a bit before it is evaporated. They don't have to mention it on the packaging if it's below 5%, which means in reality it's closer to 10%. Since the Netherlands exports a lot of meat, it'll be all over at least Europe.
They feed chickens (and other animals) with that stuff that muscle builders use which causes them to get thirsty and distends the muscle cells just before slaughter.
Meat, in general, has a lot of water. It having water is not evidence of this technique. If your meat somehow doesn't have water then you need to be extra concerned.
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Also to help packaging n shelf life. Chicken production and processing facilities are both morally and biologically disgusting.
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same with prepacked bacon. fuck you foster farms.
Don't worry, you can get it precooked!
Because that's literally how you make bacon...
that's one way to make bacon
The only bacon I buy now is thick stuff from Costco (there are two or three brands that are good at my local one), or from a butcher shop. and not even all the stuff from Costco is decent, they still carry the shitty watered down thin fatty stuff.
nothing else is worth it. I will gladly pay $22/kg for bacon that doesn't suck and two slices are an actual serving rather than $24/kg for a tiny shitty 400g package that contains basically just one serving. but I'm also buying it only occasionally in the first place.
I'm $75 away from smoking my own
People didn't know this?
There are valid reasons to brine a chicken, this is just an extreme way to do so. The salt affects how muscle proteins behave during cooking, partially it prevents them contracting too much, thus in turn preventing the muscles from squeezing out so much liquid that they become dry. lower temperature cooking for a longer time can achieve the same effect and won’t dilute the flavor of the chicken.
Any reasonable step of preparation like brining poultry can be taken too far or done excessively, especially by companies seeking to maximize shareholder value by selling as little product as possible for the highest price. pre-brining chicken isn’t always bad, but it’s not always what you want.
Soylent Red when?
if your soylent is red in the middle you need to cook it longer.
Great way to cheat the customer and also ruin recipes that don't take into consideration that cups of salt water will come out while cooking the chicken.
Air chilled chicken does not have the same brine issue. I've only ever seen it sold as organic, but it is worth it to avoid the brine issues.
They also do this to beef, pork, and a bunch of other meats in the US. The higher water content is part of the reason preservation methods don't work as well.
For instance, trying to make Jerry out of water injected beef means you have to dry out the added water in addition to what was in the meat to start with, and you can't use the post drying weight to calculate if it is dry enough.
Plus poking the holes to add the water is one more vector for bacteria...
There should be a class action lawsuit against Tyson and Perdue,.etc. We pay by the pound for chicken, not saltwater.
You save all your chicken receipts?
Of course, don't you?
Im a madman, but not THAT mad.
And basically all frozen chicken in US stores has been pumped full of brine. That includes raw chicken parts that look otherwise unprocessed.
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