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Old 05-05-2009, 03:44 PM   #31
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My MIL can buy an injected bird though and when I eat at her house I am happy because even when she under seasons and over cooks it then it still tastes pretty good.

Heheheh. GB, you have an excellent point there!
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Old 05-05-2009, 05:33 PM   #32
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Well of course it is about Money. No one is in business to not make money. That is why they sell things. They would not be in business very long if they were not making money. There can be more than one reason why companies do things though and with injecting meat there is also flavor and texture and moistness to consider.
+1 !!! Exactly!! What's wrong with a company making a profit!! Can you think of any companies that you wished were making money?? I can think of several!! Check out your investment portfolio...Check out the unemployment numbers in your area....

IMO greed, nor trying to make excessive profits is not what really started this whole process, it is/was Consumer driven. ..Sometime in the distant past....in the 80"s...or was it the 70's?? Some of you old timers will remember Anyway, healthcare professionals were advocating less fat in your/our diet... People (Consumers) went on an anti fat kick. Everyone became fat conscious...People wanted less fat in their diets...they wanted less fats in everything they ate or drank....(Smart).Companies responded by making their products with less fats or either created a whole line of new“Low Fat”/”Reduced Fat” products to meet Consumer demands. This is what companies do who want to stay in business and make a profit. Pork and poultry producers/farmers followed suit. They began a selective breeding program to produce animals that had less fat. This was not an over night process...it took decades to arrive at the animals that are produced today. The pork industry in particular started to breed leaner hogs. The National Pork Board has reported that the average pork loin on the market in 1982 was 64% leaner than one in 1970. The fat content of pork has continued to drop -- albeit more slowly -- since then. ---- Again Consumers weren’t exactly happy! They wanted a pork chop that was moist, and tender, with little or no fat that had great flavor....(Like they used to taste in the “good-ole-days”) Again companies responded to Consumer demands in the only way they could.....They couldn’t put the fat back in to make it a moist, tender and flavorful pork chop....So they “Enhanced” the product with injections of basically water, (moisture) salt, (flavor), and sodium phosphate (moisture retention). “Enhanced” products have been around for decades...especially in pork and poultry. Somewhere around 2000 (I think) the beef industry got in on the process... albeit to a lesser extent. --- So IMO it’s not all about greed, profit, or something being left out. We, the consumer have gotten exactly what we’ve asked for....

If you don’t like enhanced meats be vocal about it....Call, write, complain etc. Don’t buy enhanced products...don’t shop in stores who don’t offer you a choice...In the end companies (still) do listen to consumer demands.

Have Fun!
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Old 05-06-2009, 12:01 AM   #33
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So I had occasion to buy a chicken today. Looked at Walmart and Krogers.. there was no chicken available that didn't have at least a 12% solution of brine.

So my 4.71 pound chicken had 12% brine added, that's .57 pounds of brine.
I paid 99 cents a pound, so the Tyson company made 56 cents on that brine solution.
Multiply that by a few millions of chickens, and that is quite a profit margin.

Kinda like the tail fat that is now left on chickens.. that probably added a few million to the bottom line too.
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Old 05-06-2009, 08:29 AM   #34
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Things are not always as they seem. The 99 Cents per pound was at "retail" prices in Kroger or Walmart. Tyson's share would be at "wholesale" broiler prices...Considerably less than retail...Also the margins would be gross margins...not net margins which again are considerably less. Here is one indication of how they are really doing.

Enjoy!
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Old 05-06-2009, 10:31 AM   #35
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Irrelevant.
The company is injecting brine into their chicken. I'm paying chicken prices for salted water.
The WEIGHT of the item, which is the determinant of its PRICE, was increased by .57 pounds, for a gross price increase of 56 cents.
SOMEONE is making money off the brining process, or it wouldn't be done. Tyson is doing it.. ergo, Tyson is (attempting, perhaps) to make money from the process.
Simple business practice.

I don't like it.
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Old 05-06-2009, 10:35 AM   #36
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Tyson is doing it.. ergo, Tyson is (attempting, perhaps) to make money from the process.
Simple business practice.

I don't like it.
You don't like that a business is trying to make money off a business practice?

As UB pointed out before, this is being done because consumers wanted it done. First "we" made them start selling low fat varieties of what they were already offering, then when they did that and "we" found a loss of flavor and moisture "we" demanded a product that tasted better and was not as dry while still being lower in fat than what we used to have. The companies responded by introducing injected meats. This was done in response to consumer demand.
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Old 05-06-2009, 10:40 AM   #37
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...The companies responded by introducing injected meats. This was done in response to consumer demand.

It's not that they responded to demand for better meats. It's the way they responded that's at issue.
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Old 05-06-2009, 10:48 AM   #38
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It's not that they responded to demand for better meats. It's the way they responded that's at issue.
What would be your suggestion for how they could respond to customer demand for a low fat, yet still juicy and flavorful product? Brining is a well known and well liked method at home and in restaurants so why is it that the company did something wrong in responding by offering basically a brined product?
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Old 05-06-2009, 10:49 AM   #39
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Instead of injecting, why don't they just brine them to improve flavor? Could it be that brining won't increase the weight? And why can't they offer a choice of injected and non-injected?
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Old 05-06-2009, 10:51 AM   #40
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What would be your suggestion for how they could respond to customer demand for a low fat, yet still juicy and flavorful product? Brining is a well known and well liked method at home and in restaurants so why is it that the company did something wrong in responding by offering basically a brined product?

Why? why don't you buy it?

The appropriate response would be to breed better tasting animals.
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