Comments on: Where’s the Beef Pork?

By: bekka

bekka — Tue, 09 Dec 2008 14:29:05 +0000

THANK YOU…thank you for reporting all of this for consumers! I started to notice the insidious packaging by accident, and ever since, have been out lawing these products and stores from my life. I wouldn’t accept lying from my employees & family, why should I take it as a consumer? I have followed up with complaints to head offices who can give the lamest of excuses. Wally World being one of the worse places to shop (why keep the 5 riches people rolling) when they once touted USA products. It looks like made in China to me! Keep spreading the word, as I will. Again, keep up the good work!!!!

By: dave

dave — Tue, 09 Dec 2008 14:16:05 +0000

I have to agree with the person who mentioned the meat experiment. Many times I’ve bought pork chops at the market that look just fine, only to find when I open the package at home the stench of rotten meat. The chops on top look fine but when you look underneath they’re off colored. This has happened with Swift Premium (which is more expensive) as well as the cheaper store family value pack.

By: kraizeeangel

kraizeeangel — Tue, 09 Dec 2008 14:08:11 +0000

My understanding of this issue is just what the grocery stores and manufacturers of pre-packaged meats explain. With all the extra moisture in the meat, the local grocery store also advertises that it is near-impossible to overcook their pork. And, I have found that to be true. I have had plenty of pre-pack meats, and plenty of fresh cut meats as well. On the whole, I have not tasted a palatable difference. The only thing that I do not care for is prepack hamburger. It is packed with a gas in the package that keeps the meat with a longer shelf life, and to give it a look as fresh as fresh-ground hamburger. I don’t like the smell of pre-pack hamburger, however, I haven’t noticed much of a taste difference. But the smell alone is enough to make me want to go with fresh grind or the hamburger tubes.
BTW, I am married to a butcher.

By: jawbone

jawbone — Wed, 03 Dec 2008 23:09:15 +0000

I have to avoid added sodium all the time because I have problems with fluid retention. Now I have to double check every piece of meat I buy. So far, is beef exempted from this awful salt additive craze?

Also, I have to go on a low iodine diet for 2-3 weeks every year for medical testing purposes–now I can’t even trust the poultry or meat. Food processors usually do not use iodized salt, but there is no guarantee* it wasn’t used–so now, no chicken or pork for those low iodine weeks. Local grocery stores’ meat departments have no idea of what’s actually in those solution.

*One year I found some tasty lower fat seasoned corn chips. I had called the manufacturer to ascertain that they didn’t use any iodized salt. Absolutely not, I was told. Then — and I really appreciate the time this person took to call me — she told me that one of their suppliers used iodized salt in that tasty spice flavoring. The person I had spoken to actually took the time to call their suppliers. Love those industrious Midwestern values!

Fortunately, I had planned ahead and made some calls before beginning my diet, so I didn’t mess up my test. (I also developed additional respect for those who shared their experiences with my disease–they said never trust what you’re told about iodized salt: Any producer may get some in and not even know it.)

By chance, my tests have all been during the summer when there’s plenty of fresh, unprocessed produce. Must work to keep it that way.

But, really, why are they forcing sodium on those of us who really must avoid it? Frustrating and infuriating.

By: ExitRamp

ExitRamp — Sun, 09 Nov 2008 21:44:04 +0000

The tinned hams, replete with the gelatinous juices they cooked in, have been around for at least a half century. About 25 years ago producers introduced those long sleeved “boneless hams” containing 10% of that gelatin, only it was injected into the ham for better “mouth feel.”

Mouseprint did an article on how the 10% was upped to 35%, and the package is identical, except it can no longer be sold as “ham,” but as “Ham and Water Product.”

No, I don’t like the idea of paying extra for water (and gelatin) but I’ll trust the Federally inspected meat plant for sanitary conditons before I trust some of the local store meat departments.