Originally Posted by GB
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