Mexico Consumers Pay for Meat and Get 50% Water Mexico News Daily
go to original April 14, 2015

Many consumers who think they’re buying meat from their local butcher are actually getting something else as well.

A new study shows that many people are probably getting more water than they are meat, because injecting and marinating are being carried out without the consumer’s knowledge.

Researchers working on a project called Quality Indicators in the Fresh Meat Production Chain in Mexico found that much of the packaging in which meat is sold fails to reveal complete information regarding the amount of water, phosphorus and sodium it contains.

One area in which researcher Diego Braña Varela identified abuse is in marinated products: neither the amount of marinade nor its ingredients are reported. And there is no difference in price between meat that has been injected and that which has not.

That can mean a difference of up to 50% in weight, along with excessive levels of sodium and phosphorus, which are not necessarily good for the health of consumers, said Braña Varela, a specialist in meat processing. Sodium injection is the best method for ensuring the meat retains water, while phosphates open up the protein so more water may enter.

Selling injected or marinated meat is permitted, the researcher said, but labels should indicate, as they do in other countries, the percentages of water and chemicals added.

Read the rest at Mexico News Daily

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