A proposal to tell consumers what's in meat

Yesterday I was purchasing some luncheon meats from the deli counter at our local Target store, and requested some "all-natural" chicken.  While she was slicing it, I asked if "all-natural" meant that no water was added.  She replied that it meant no artificial flavors were added.  She paused.  Then laughed... "They're all pumped up with water."  I knew that, but was hoping...

Here's some excerpts from an AP report this week:

A proposed rule aimed at food companies would require that poultry and other raw meats be labeled appropriately when they're plumped up by added solutions such as chicken broth, teriyaki sauce, salt or water. The practice of adding those ingredients is common, but many consumers don't know about it.

According to USDA, about one-third of poultry, 15 percent of beef and 90 percent of pork may have added ingredients - about 40 percent of all raw, whole cuts of meat...

An example of the new labels would be "chicken breast - 40% added solution of water and teriyaki sauce," according to USDA.

Richard Lobb of the National Chicken Council says the poultry industry is split on the issue, as some companies add ingredients to their poultry and some don't. He said that for those who do add ingredients to poultry, the level of additives is generally 15 to 18 percent of the piece of meat...

Consumer groups have been pressuring the department to crack down on the practice for several years, saying the added ingredients are unhealthy.

"Who wants to pay $4.99 a pound for the added water and salt?" said Michael Jacobson, executive director of the advocacy group Center for Science in the Public Interest.

And a hat tip to the crazy cat lady for the AP link.