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Water being sold in chicken!!!!?

  • 06-06-2016 5:09pm
    #1
    Registered Users, Registered Users 2 Posts: 253 ✭✭


    http://www.theguardian.com/world/2013/dec/06/supermarket-frozen-chicken-breasts-water

    For some time I have been noticing water coming out of my chicken breasts while cooking and have always wondered about it. The other day went to Tesco and saw on the chicken packaging it said "no added water" which I found odd. I got in touch with Tesco and they said that water is added to make the meat more succulent!!! I couldn't believe that even for a second. When I did some research I found the link above. Anybody else know about this? Do people even care?

    I am disgusted by this. Really utterly disgusted.


«13

Comments

  • Registered Users, Registered Users 2 Posts: 4,506 ✭✭✭harr


    On some chicken and turkey breast you can make out the injection points on the meat, I normally do my shopping in tesco but I find the chicken poor..the best full chickens are the smallest and cheapest,in fact I bought a extra large chicken one week and I got less meat from the big one compared to the small one.
    If doing stir-fry your pan will be full of water and the meat will shirnk down to nothing..
    I find my local butcher best for all my meat,more expensive but the quality difference is noticeable...
    It happens with all food in all supermarkets op not just just meat..find yourself a good butcher and greengrocer but you will pay more for better product.


  • Registered Users, Registered Users 2 Posts: 32,387 ✭✭✭✭rubadub


    regi3457 wrote: »
    The other day went to Tesco and saw on the chicken packaging it said "no added water" which I found odd. I got in touch with Tesco and they said that water is added to make the meat more succulent!!!
    Were they talking about the specific product you bought, tesco have loads of chicken products.

    I don't recall ever seeing fresh chicken fillets in tesco (or any supermarket) which declared having added water. I have seen it on pork chops in many places, they usually call it "basted" and not basted in spices/marinate.
    http://www.tesco.ie/groceries/Product/Details/?id=290594077
    So I would have thought they would be open about chicken if they did it.

    I have also seen it clearly stated on tesco own brand frozen chicken fillets, and in aldi and/or lidl that they contain added water and usually proteins. Your link also seemed to be talking just about these frozen chicken breasts.


  • Closed Accounts Posts: 982 ✭✭✭VincePP


    That article is years old. Yes water is added to many chicken products especially cheap frozen chicken products. Its also regulated.

    About 70 of chicken is naturally water - something similar for humans.

    Also beware of believing everything in a hysterical news report - usually these reports are skewed to create hysterical headlines and they leave out much of a balancing argument.

    Simply - if its cheap and from frozen there's a reason for it.


  • Registered Users, Registered Users 2 Posts: 17,279 ✭✭✭✭Sleeper12


    I'm surprised this thread exists tbh. I genuinely thought everyone knew that they pump water into chicken in most supermarkets. They have been doing it for decades. They pump whole chickens and chicken breasts.
    They can claim it's to make them more succulent all they want. I always believed it's just to make them bigger and heavier. It makes it look like you are getting better value than you actually are.


  • Registered Users, Registered Users 2 Posts: 7,861 ✭✭✭stimpson


    Buy an Aldi free range chicken. There is a world of difference compared to a Tesco €2.99 chicken. The water is one reason they can make them so cheaply.


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  • Closed Accounts Posts: 1,488 ✭✭✭mahoganygas


    regi3457 wrote:
    I am disgusted by this. Really utterly disgusted.


    Surely that's a bit over the top.

    Why are you disgusted by water being added and not the quality of feed given to the animals? Not to mention the constant dosing with antibiotics. If water disgusts you then I strongly urge you to look at the conditions on a chicken farm and the killing floor of a factory.

    When you buy a chicken in a massive global supermarket like Tesco then you can't really complain about the poor quality of the meat. There is a reason they cost €4.


  • Registered Users, Registered Users 2 Posts: 32,387 ✭✭✭✭rubadub


    regi3457 wrote: »
    I got in touch with Tesco and they said that water is added to make the meat more succulent!!! I couldn't believe that even for a second.
    what exactly did you not believe, that it happens or that people would do it to make chicken succulent.

    3 MICHELIN STAR CHEF HESTON BLUMENTHAL’S ROAST CHICKEN
    2. Soak the chicken overnight in 6% brine

    *brining will change the proteins of the chicken to retain more moisture

    Jamie oliver
    http://communitytable.parade.com/31698/jamieoliver/jamie-olivers-tray-baked-chicken/http://communitytable.parade.com/31698/jamieoliver/jamie-olivers-tray-baked-chicken/
    Marinate the chicken in brine for at least two hours (overnight is best). It will become outrageously soft and juicy.

    loads of other chefs do it.


  • Registered Users, Registered Users 2 Posts: 253 ✭✭regi3457


    Surely that's a bit over the top.

    Why are you disgusted by water being added and not the quality of feed given to the animals? Not to mention the constant dosing with antibiotics. If water disgusts you then I strongly urge you to look at the conditions on a chicken farm and the killing floor of a factory.

    When you buy a chicken in a massive global supermarket like Tesco then you can't really complain about the poor quality of the meat. There is a reason they cost €4.

    Surely nothing. Speak for yourself but I am disgusted by it.

    Yes quality of feed and how chickens are treated also bugs me but adding water really is up there with those things too.

    Why shouldn't I complain about the quality of chicken at Tesco? I find their products much better than Lidl and Aldi and it was in Tesco that I discovered chicken with the label "No water added" which brought the whole thing to my attention. I really like tesco for most other things too. They label their fish so you know if it is farmed or wild which makes a big difference to me and my family. Their fruit and veg are usually very decent too.


  • Registered Users, Registered Users 2 Posts: 253 ✭✭regi3457


    rubadub wrote: »


    It does not make chicken succulent. Do you seriously buy into that?


  • Registered Users, Registered Users 2 Posts: 253 ✭✭regi3457


    stimpson wrote: »
    Buy an Aldi free range chicken. There is a world of difference compared to a Tesco €2.99 chicken. The water is one reason they can make them so cheaply.

    Ok will check out an Aldi free-range chicken. FYI I pay 4 euro for a medium chicken at Tesco, how are the free range ones at Aldi?


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  • Registered Users, Registered Users 2 Posts: 253 ✭✭regi3457


    Sleeper12 wrote: »
    I'm surprised this thread exists tbh. I genuinely thought everyone knew that they pump water into chicken in most supermarkets. They have been doing it for decades. They pump whole chickens and chicken breasts.
    They can claim it's to make them more succulent all they want. I always believed it's just to make them bigger and heavier. It makes it look like you are getting better value than you actually are.

    Well this is what the article said. I tend to agree with you. Anyway, with the amount of rubbish people eat every day nowadays, I doubt this will turn many heads.


  • Registered Users, Registered Users 2 Posts: 253 ✭✭regi3457


    rubadub wrote: »
    Were they talking about the specific product you bought, tesco have loads of chicken products.

    I don't recall ever seeing fresh chicken fillets in tesco (or any supermarket) which declared having added water. I have seen it on pork chops in many places, they usually call it "basted" and not basted in spices/marinate.
    http://www.tesco.ie/groceries/Product/Details/?id=290594077
    So I would have thought they would be open about chicken if they did it.

    I have also seen it clearly stated on tesco own brand frozen chicken fillets, and in aldi and/or lidl that they contain added water and usually proteins. Your link also seemed to be talking just about these frozen chicken breasts.

    They dont declare having added water but they do declare it not having added water (on specific product - am still trying to understand this) which brought the whole thing to my attention and nobody in the store new WTF

    Here is tescos response

    Water is added to improve succulent in chicken, protect the product from freezer burn during the process and to aid as a carrier to get salt and dextrose into the product. A level of water in the product can improve quality but as products are cheaper as the value range then you will find higher water addition.

    I hope this has answered some more of your questions. If not please feel free to contact me.



    Kind regards,



    Louise

    Tesco Customer Service Ireland


  • Moderators, Society & Culture Moderators Posts: 17,643 Mod ✭✭✭✭Graham


    rubadub wrote: »

    Fairly big difference between brining meat and bulking up the weight with water.


  • Registered Users, Registered Users 2 Posts: 253 ✭✭regi3457


    harr wrote: »
    On some chicken and turkey breast you can make out the injection points on the meat, I normally do my shopping in tesco but I find the chicken poor..the best full chickens are the smallest and cheapest,in fact I bought a extra large chicken one week and I got less meat from the big one compared to the small one.
    If doing stir-fry your pan will be full of water and the meat will shirnk down to nothing..
    I find my local butcher best for all my meat,more expensive but the quality difference is noticeable...
    It happens with all food in all supermarkets op not just just meat..find yourself a good butcher and greengrocer but you will pay more for better product.

    Yeah this coincided with what my wife has been saying. She is from Argentina, where the meat is of exceptional quality and living in other countries she noticed her chicken cooking in all this water and was really put off by it. We kinda forgot about the whole thing until now. I am definitely going to the butcher in my center and buying my chicken from them. I won't be bringing in rubbish food to my home for my family anymore. We don't eat out so much because we like home cooking, the least we can do is have the meat be decent, I mean jesus, it is a cut up animal. You would think that you can't possibly be swindled but they always find a way.


  • Registered Users, Registered Users 2 Posts: 253 ✭✭regi3457


    Graham wrote: »
    Fairly big difference between brining meat and bulking up the weight with water.


    Yeah was going to say the same as you


  • Registered Users, Registered Users 2 Posts: 943 ✭✭✭GHOST MGG


    rubadub wrote: »

    There is a massive difference to injecting chicken or any meat with water to bulk out its selling weight than brining it in a salt,sugar and water solution.

    Brining is used to Impart flavour and retain moisture during the cooking process.
    i wont go into the complicated chemical process of what it does but in short the brine solution(primarily sodium and chloride) modifies the myosin in meat proteins so the molecules in the meat hold on to moisture better.Hope that clears up the brining vs water injecting debate


  • Registered Users, Registered Users 2 Posts: 1,017 ✭✭✭armabelle


    regi3457 wrote: »
    Yeah this coincided with what my wife has been saying. She is from Argentina, where the meat is of exceptional quality and living in other countries she noticed her chicken cooking in all this water and was really put off by it. We kinda forgot about the whole thing until now. I am definitely going to the butcher in my center and buying my chicken from them. I won't be bringing in rubbish food to my home for my family anymore. We don't eat out so much because we like home cooking, the least we can do is have the meat be decent, I mean jesus, it is a cut up animal. You would think that you can't possibly be swindled but they always find a way.


    Oh man, an Argentine "bife de chorizo" mmmmmm. But yyou know Irish beef aint to bad either.

    If anyone has been to Argentina, the people are really good looking in comparison with the rest of the world and I always tie it to the quality of the meat.


  • Registered Users, Registered Users 2 Posts: 1,017 ✭✭✭armabelle


    Sleeper12 wrote: »
    I'm surprised this thread exists tbh. I genuinely thought everyone knew that they pump water into chicken in most supermarkets. They have been doing it for decades. They pump whole chickens and chicken breasts.
    They can claim it's to make them more succulent all they want. I always believed it's just to make them bigger and heavier. It makes it look like you are getting better value than you actually are.


    There are simply no ethics in the food industry. You want fresh food nowadays, own a farm!


  • Registered Users, Registered Users 2 Posts: 11,506 ✭✭✭✭Xenji


    I thought everybody knew about this, its been happening for donkey years, I get all my meat from a local butcher, its far better quality and for the likes of mince and chicken breasts works out cheaper then the packaged stuff you get in the supermarkets.


  • Registered Users, Registered Users 2 Posts: 18,832 ✭✭✭✭_Brian


    Xenji wrote: »
    I thought everybody knew about this, its been happening for donkey years, I get all my meat from a local butcher, its far better quality and for the likes of mince and chicken breasts works out cheaper then the packaged stuff you get in the supermarkets.

    As above.

    Supermarkets are up to every trick in the book to sell on cheap meats as premium.

    Do people know that the meats packed on trays is sealed in nitrogen to keep oxygen out so the meat appears fresher longer, appears fresher, not remain fresher. It's known as modified atmosphere.

    I would implore people not to buy supermarket meat and go to a local butcher for their meat. If possible find one that kills their own animals on site.


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  • Registered Users, Registered Users 2 Posts: 28,816 ✭✭✭✭drunkmonkey


    Go to a butcher or fishmonger.

    You literally have no idea what your getting from a supermarket. Tesco is home of the horse burgers, that should have been enough to convince most people.

    Fish fraud is huge but hasn't been tackled in Europe yet, not sure why nobody has broke the story but it's huge in the states and they don't trust fish coming from Europe.

    If you look at lets say a packet of prawns you'll see they come from somewhere in Aisa it's not very specific. Call me sceptical but I woudn't touch any fish that's been in the Pacific or within an ass's roar of Japan. So I'll be sticking to my Atlantic seafood thank you very much.


  • Registered Users, Registered Users 2 Posts: 366 ✭✭madanall


    Apart from Chicken, meat in Tesco is of inferior quality to even every other supermarket anyway. I worked there for
    28 years. Poultry from SuperValu is a little dearer but far superior quality. Steak from Aldi beats Tesco hands down.


  • Closed Accounts Posts: 4,221 ✭✭✭A_Sober_Paddy


    Love how people keep saying go to your local butcher, a lot of chicken in your butchers comes from the same place the tesco/Dunne's stuff comes from


  • Registered Users, Registered Users 2 Posts: 3,809 ✭✭✭Speedwell


    Brining is fine for chicken you will be roasting or deep frying, so long as it's not overdone. It is a disaster for chicken that you will be pan frying or stir frying or braising. And in America they sell the unbrined chicken for a vast premium per pound over what the brined chicken would cost minus the brine. One of the best things about Ireland for me is the local chicken that doesn't make a mess in the pan when you cook it.


  • Registered Users, Registered Users 2 Posts: 11,506 ✭✭✭✭Xenji


    Love how people keep saying go to your local butcher, a lot of chicken in your butchers comes from the same place the tesco/Dunne's stuff comes from

    Not if you have a half decent butcher and you should be able to see what farm it comes from as well, all mine comes in house or from a farm 5 minutes outside town.


  • Closed Accounts Posts: 4,221 ✭✭✭A_Sober_Paddy


    Xenji wrote: »
    Love how people keep saying go to your local butcher, a lot of chicken in your butchers comes from the same place the tesco/Dunne's stuff comes from

    Not if you have a half decent butcher and you should be able to see what farm it comes from as well, all mine comes in house or from a farm 5 minutes outside town.
    But nearly all the butchering is done in warehouse these days fir chicken


  • Closed Accounts Posts: 27,833 ✭✭✭✭ThisRegard


    it's pretty old news at this stage. It's more noticeable with the cheaper fillets, especially when you're frying them on a pan as Harr said, it gets to the point you have to drain the pan otherwise you're just boiling it. People complain about the prices that some places sell their fillets for when you can get 10 in place X for a low price of Y, the difference in quality is obvious.

    Also, when you buy your Spar chicken fillet roll you must wonder why it's so fat and plump? But one from a Supervalu that uses a better fillet and comparer the size of them, the Supervalu one is about half the size.
    stimpson wrote: »
    Buy an Aldi free range chicken. There is a world of difference compared to a Tesco €2.99 chicken. The water is one reason they can make them so cheaply.

    As to would a Tesco bought free range chicken. All places do cheap and expensive ones.
    Tesco is home of the horse burgers, that should have been enough to convince most people.

    As to were other places, and it had nothing to do with Tesco.


  • Registered Users, Registered Users 2 Posts: 349 ✭✭Tipperary Fairy


    They also add colouring to make food look nicer, dump vegetables that don't look pretty enough for us and add things to make food shiny.

    You have a lot to learn OP


  • Registered Users, Registered Users 2 Posts: 11,812 ✭✭✭✭sbsquarepants


    regi3457 wrote: »
    I am disgusted by this. Really utterly disgusted.

    Really?

    With all the shít they put in food these days, you're disgusted about water?
    If that's all that's added, it's not much of a problem really now is it:confused:


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  • Moderators, Technology & Internet Moderators, Regional South East Moderators Posts: 28,552 Mod ✭✭✭✭Cabaal


    regi3457 wrote: »
    I am disgusted by this. Really utterly disgusted.

    Thought everyone knew this as common knowledge,
    It doesn't just happen with chicken it happens with bacon all the time as well,

    Personally I don't mind the water, I'd much rather a chicken is treated better while it lives and as such I always keep an eye out for hock burns https://en.wikipedia.org/wiki/Hock_burns

    Hock burns happen when a bird is unable to raise itself off the ground properly and the dropping on the ground actually burn into the skin of the chicken, something that would be pretty painful for the bird. Its a good sign the bird is living in pretty crap conditions and likely has a miserable life.

    You can easily spot them and its generally easy to spot them when they've removed them or tried to remove them

    chickentakeaction.jpg


  • Registered Users, Registered Users 2 Posts: 4,506 ✭✭✭harr


    Thing that pisses me off is how hard it is for small producers to sell stuff,I used to get the finest free range chicken off a lady who used to breed her own and sell from her small farm,all free range and corn fed the nicest chicken you could have,ring on a Wednesday and collect on Friday or Saturday..the Health board but so many restrictions on her selling from home she had to give it up yet they have no problem with the big companies pumping all sorts of crap into meat..


  • Closed Accounts Posts: 27,833 ✭✭✭✭ThisRegard


    In fairness, the same restrictions are put on the larger manufacturers too. And as much as I try to avoid it, there was nothing stopping her putting the same stuff in her chicken either. The stuff is deemed fit for human consumption.


  • Registered Users, Registered Users 2 Posts: 4,506 ✭✭✭harr


    ThisRegard wrote: »
    In fairness, the same restrictions are put on the larger manufacturers too. And as much as I try to avoid it, there was nothing stopping her putting the same stuff in her chicken either. The stuff is deemed fit for human consumption.
    I know that,but she only killed 9 or 10 chickens a week so not worth her while spending the thousands it would have taken to do what the health board wanted..as you said there is nothing added to any food production that might kill us..


  • Registered Users, Registered Users 2 Posts: 4,597 ✭✭✭dan1895


    Reminds me of that YouTube video "Our Daily Bread"
    The stupid look on those cows' faces just before they get zapped.


  • Registered Users, Registered Users 2 Posts: 9,624 ✭✭✭Macy0161


    I'm not going to make any claims about where my local butchers chicken comes from (as far as I know, it comes as fillets - not butchered on site), but it is much better value than any of the supermarkets whether you go by weight or number of fillets for the money and tastes better. Also, if you want it sliced or diced they'll do that for you too!

    We do find Aldi the best of the supermarket bunch for quality/ value for money of the supermarkets, but only certain things they're really cheaper than the butcher.


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  • Closed Accounts Posts: 27,833 ✭✭✭✭ThisRegard


    harr wrote: »
    I know that,but she only killed 9 or 10 chickens a week so not worth her while spending the thousands it would have taken to do what the health board wanted..as you said there is nothing added to any food production that might kill us..

    It's hard to know really, as much as I like the idea of a small homestead selling their produce, I'd like to know they're implementing and following all the required food safety guidelines, especially when it comes to raw chicken.


  • Registered Users, Registered Users 2 Posts: 7,763 ✭✭✭StupidLikeAFox


    Enjoy OP!







  • Registered Users, Registered Users 2 Posts: 2,342 ✭✭✭seagull


    I'm more concerned about the denatured protein they add.


  • Registered Users, Registered Users 2 Posts: 1,017 ✭✭✭armabelle


    ThisRegard wrote: »
    In fairness, the same restrictions are put on the larger manufacturers too. And as much as I try to avoid it, there was nothing stopping her putting the same stuff in her chicken either. The stuff is deemed fit for human consumption.

    Deemed fit by who? Do you have any idea how much rubbish people eat every day that is "deemed fit"?


  • Registered Users, Registered Users 2 Posts: 253 ✭✭regi3457


    Enjoy OP!






    that is just sick


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  • Closed Accounts Posts: 982 ✭✭✭VincePP


    Again and again people believe the hysterical sh1te written by second rate journalists who want nothing but a wild headline.

    Take the best free range chicken you can get. It will have 70% water content - Naturally!

    Very little fresh chicken has water added. Far easier to bulk it up in the growth process by feeding it food that retains moisture.

    Have a look in the pet aisle - You'll see dehydrated chicken strips as dog treats. 99% chicken, no water. But just won't taste well :)

    As usual a large number of anti supermarket whiners whining with zero knowledge about the subject.


  • Closed Accounts Posts: 27,833 ✭✭✭✭ThisRegard


    armabelle wrote: »
    Deemed fit by who? Do you have any idea how much rubbish people eat every day that is "deemed fit"?

    I'm married to a food scientist who has worked from labs to factory floors, so probably a better idea than most.


  • Registered Users, Registered Users 2 Posts: 253 ✭✭regi3457


    ThisRegard wrote: »
    I'm married to a food scientist who has worked from labs to factory floors, so probably a better idea than most.

    scientist shmientist, look at how fat people are. Food scientists probably say coca cola is ok to drink too and look where that got us. Food sciencists only serve companies to get their food products more addictive rather than to protect the public and when they do benefit the publics health the food companies come in with big swinging paychecks. There is more funding in making public eat food as opposed to protecting it.


  • Registered Users, Registered Users 2 Posts: 253 ✭✭regi3457


    VincePP wrote: »
    Again and again people believe the hysterical sh1te written by second rate journalists who want nothing but a wild headline.

    Take the best free range chicken you can get. It will have 70% water content - Naturally!

    Very little fresh chicken has water added. Far easier to bulk it up in the growth process by feeding it food that retains moisture.

    Have a look in the pet aisle - You'll see dehydrated chicken strips as dog treats. 99% chicken, no water. But just won't taste well :)

    As usual a large number of anti supermarket whiners whining with zero knowledge about the subject.

    it is not the same, meat has moisture naturally but adding water as in those videos (which tesco has agreed to doing) is sick


  • Closed Accounts Posts: 1,543 ✭✭✭Mick Murdock


    One thing I like about supermarkets is they are forced to label meat correctly with a point of origin whereas I suspect a lot of what butchers are selling not distinctly labelled and is often imported.. I think butchers with meat from the farm down the road are few and far between nowadays!

    The 10 fillets for a tenner sold in many butchers are usually imported. Often Dutch I believe?


  • Closed Accounts Posts: 982 ✭✭✭VincePP


    regi3457 wrote: »
    it is not the same, meat has moisture naturally but adding water as in those videos (which tesco has agreed to doing) is sick

    In cheap FROZEN chicken. And its not tesco, it's the processors and ALL frozen chicken has added water - just some have more. ( cheapest)


  • Registered Users, Registered Users 2 Posts: 72,172 ✭✭✭✭L1011


    The 10 fillets for a tenner sold in many butchers are usually imported. Often Dutch I believe?

    Try Thai or Brazilian.
    regi3457 wrote: »
    scientist shmientist, look at how fat people are. Food scientists probably say coca cola is ok to drink too and look where that got us. Food sciencists only serve companies to get their food products more addictive rather than to protect the public and when they do benefit the publics health the food companies come in with big swinging paychecks. There is more funding in making public eat food as opposed to protecting it.

    No, they don't - they would say that Coca Cola is acceptable only in moderation and many would raise questions about the potential side effects of sweeteners in the Diet and Zero versions.

    Most of the problems in diets these days come from the absolute nonsense pushed out by untrained "nutritionists" etc pushing their latest money making scheme, not actual food science. Also, the pay is pretty poor, not "big swinging paychecks" whatever those are.

    If you actual believe what you wrote there, I really pity you.


  • Closed Accounts Posts: 27,833 ✭✭✭✭ThisRegard


    regi3457 wrote: »
    scientist shmientist, look at how fat people are. Food scientists probably say coca cola is ok to drink too and look where that got us. Food sciencists only serve companies to get their food products more addictive rather than to protect the public and when they do benefit the publics health the food companies come in with big swinging paychecks. There is more funding in making public eat food as opposed to protecting it.

    So much nonsense in such a short paragraph.


  • Registered Users, Registered Users 2 Posts: 2,637 ✭✭✭brightspark


    https://www.youtube.com/watch?v=zaRGRhbscNc

    Done for beef and pork too, and not by a guy holding a syringe!


  • Closed Accounts Posts: 1,288 ✭✭✭Virtanen


    regi3457 wrote: »
    it is not the same, meat has moisture naturally but adding water as in those videos (which tesco has agreed to doing) is sick
    Let's be honest, Tesco have added far worse things to meat than water


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