@lol: "Just returned from Sam's.  Their chicken is all that Perdue brined crap now.
In the past, it wasn't pre-brined.
Yes, I complained in the meat department, they had not noticed the change and
told me that their chickens were "all natural".
I handed them a package and told them to read.  Shrugged shoulders.  I then
explained that basically, we (as customers) are paying 12% of our chicken
money for salt water.  Another shrug.
When I explained that my mother was on a sodium restricted diet, and couldn't
eat that stuff, they began to listen.
At the service counter, I complained again, explaining that we were paying
for salt water, and several other customers were listening intently, and we
all filled out the comment cards.
When I got home, I called and spoke to a manager.  He was surprised, and
seemed even more surprised that the people in the meat department hadn't
noticed the difference. (yeah, right!)
I am doing my part.  One person can't make a change, but the squeaky wheel...
BOB"
    @swertz: "<quote>
Technically, it's still all-natural.
Sorry to hear this though. I used to have high regards for Purdue
since I started buying them recently (unbrined).
12% is an awfully high percentage for a chicken.  Most of the turkeys
I see are 6% or less.
-sw"
    @swertz: "On Thu, 16 Oct 2003 23:04:05 GMT, "barry" <email_address>
wrote:
<quote>
Sure, why wouldn't it be?
The rule is though, that if the weight of the meat is greater after
processing then you must declare the added weight on the label.
Some smoked hams are not labelled because they are brined then smoked,
and the resulting product is the same or less weight than the original
fresh ham.  One you hit the "it weighs more" threshold, then they have
to list how much was originally pumped into it regarless of how much
may have been lost during processing/cooking.
-sw"
    @ruffins: "I agree; you are paying for salt water. But what is even more
important, is the texture of the meat. I can tell it apart from the
non-brined. In the area of the country that I live in, all of Kroger's
(large supermarket chain) pork products are soaked in a sodium
solution. They suck! It greatly changes the texture. The butts don't
come out the same. I have made it a habit for some time now, not to
buy any meat products that have been injected. You will see a
difference!"
    @dspradling: "news:mACjb.2587$<email_address>
<quote>
now.
and
then
couldn't
we
wheel...
added.
I now buy all from local shop."
    @bfunk33: "On Tue, 21 Oct 2003 22:48:58 GMT, "Big Jim" <email_address>
wrote:
<quote>
So they are falsely labeling the chickens.
Yeah, *this time* it's in the customer's favor.
If they do this on purpose, what's in it for them?
Where are they making it up? What are they mislabeling *in their
favor*?
Yup, I'm a spoiler."
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