I saw Coles had 2 for $10 of the 500g chicken breast which is on sale (this is the original price before price hike). Upon taking it home I noticed it looked more “squiggly” than usual in appearance and the texture and touch is completely like wet sand and watery. The texture is way less thick than it used to be. I’m 100% sure they’re now adding water to chicken breasts and also their minces. Down down prices are down? Yeah down with the quality.
Cellulose is also in greens, vegetables etc. Not always wood haha.
I've cooked some pre packaged meats that have been able to boil/stew due to the amount of liquid in them.
Does the label say water?
Never uy anything minced. It's easy to mince with a sharp knife… or get chicken breast from the butcher and he will mine it on request.
Doesn't really fix the problem of saline injected meats though.
Spot on for not buying minced. Goodness knows what gets minced and/or added.
I get chicken breast from the butcher that I know.
Things added to what I consume makes the hair stand at the back of my neck.
All dry ingredients I get from buy. know the butcher and shop for fish where chefs shop at the fish market.
All fresh produce and yoghurt come from farmers markets.
Even make my own cleaners now.. dehydrate all my herbs and the list goes on.. trust in companies no longer exists.
Haha. I don't go that far. I just lived in an country where everything done to change the appearance of meat also means it is done to mask something wrong with the meat.
@[Deactivated]: That's why they add all sorts of things to mask the problems..
I know the butcher, he stands behind his produce.
But Curtis…
Pork in the USA is commonly treated with water to make it heavier. Pretty gross.
what is minced chicken used for anyway
Pad grapow, larb gai, chicken meat balls, chicken mince stir fried with xo sauce and green beans, chicken bolognaise, croquettes,
Now I’m resorting to kangaroo mince and kangaroo meat more often. Basically in Australia you can’t farm kangaroos lol so whatever is at the market and supermarket is 100% wild kangaroo no grain fed or artificial foods they eat, no shots or medications, no growth hormones ect. The only red meat with omega 3 too and low in fat. Pretty darn tasty as well
How much is Kangaroo a kilo? I don't think any of my local butchers stock it.
https://www.woolworths.com.au/shop/browse/meat-seafood-deli/…
"K Roo Kangaroo Mince 1kg" $10.50
"K Roo Kangaroo Burger 440g" $5.8
"K Roo Kangaroo Sausages Kanga Bangas Bush Tomato 500g" $ 5.80
kangaroos
Where are you getting this from? The local Woolies stopped selling a few years ago.
Try another. Many Coles, Woolworths, IGA, etc stock it.
My local coles is tiny, but has a great variety of roo meat products. Mince, kebabs, fillets, steak etc.
Road kill ;)
There is plenty of that on the way to Mt Kosciuszko.
@whooah1979: Plenty everywhere but yeah, Mt Kozzy a hot spot.
I had a gym buddy that used to look for freshly hit road kill. He does the right thing by the Joey but a warm body is good Tucker.
I'm surprised he hasn't dropped from roadkill eating related diseases.
Bania!
They must be injecting it with something. I make chicken + veg meatballs and there’s always a craptonne of water down the bottom of the bowl I have to tip out or thicken up with breadcrumbs.
…notice this when i make stirfry…most times have to drain excessive liquid from the wok whilst cooking
pan's not hot enough or too much things in it.
…i get it very hot and try not to overload the wok & cook in batches.
even just one sliced breast fillet will do this…??
Yes the last lot of chicken mince I purchased had a mushy/ sludgy consistency. Full of water.
I've seen a lot of liquid in them since 25+ years ago and gave up cooking with mince. I'm tempted to make my own though.
Unfortunately, this is standard industry practice. Even the free-range chicken ooze a lot of fluid during cooking.
https://www.livingtosmile.com/chicken-plumping/
An old article in the Guardian
https://www.theguardian.com/uk/2003/mar/10/foodanddrink
Except we don't chlorine wash in Australia, so we don't need to inject saline to mask the taste of it.
And we aren't in the EU, so the Dutch can't exploit a tax loophole to import meat from the developing world to export it to us.
Its an old but well known trick with chickens.
Inflate them with water to inflate thier size and weight
They add saline to their chicken. So does woolies. That was on a current affair way back in 2010-ish
I would strongly suggest buying a hand mincer (just like that you turn) then buy chicken breast and mince that up. Cheaper, really not that hard and you're gonna know its better quality no crap added, no gristle or bits of whatever.
Yes I use a food processor and mince my own chicken, pork and beef. Its easier if frozen. Usually works out cheaper too.
I think they may inject saline water into chicken.
Doubtful they're adding water to the mince.
Check the ingredients for cellulose.
Which is wood.
Remember the good old days when they were adding wood to cheese?