I am mad and disgusted by the enhanced meat that is being sold in the large chain stores. Whole muscle meat is passed through a machine that injects the meat with a liquid solution. These computer controlled devices have one or more injection heads containing many fine needles that pierce the meat. Complex pressure controls, filters, flexible needle mounts, and separate shutoff controls for each needle allow the solution to be injected evenly throughout the entire cut of meat, even those containing bones. The meat may be weighed before and after injection to determine the percentage of solution added to the meat by weight. When meat is injected with a solution to enhance moisture and flavor, spoilage microorganisms can go along for the ride deep inside the meat. Adding a substance like sodium L-lactate to the solution delays or inhibits the growth of spoilage microorganisms, extending the shelf life of the meat by 30-50%. The result is  reduced economic loss for retailers. By "adding value" to meat by enhancing it, meat producers can charge more for their products and achieve higher profits. Also, by solving the problems of color retention and purge, enhanced meat facilitates the trend toward case-ready meat--meat that is butchered and packaged at the meat packing plant so that it's ready for display and sale in retail stores. Case-ready meat is more profitable for meat producers and for retailers, and it represents the future of meat in America...and the demise of your local butcher.   Examples from the local food chain store.

Ham.............contained......23% solution
Chicken Breasts.contained......15% solution
Pork Roast......contained......12% solution
Ground Round....contained......15% solution
Chuck Roast.....contained......11% solution
Beef Fillet.....contained......20% solution

Though this addition of solution may be entirely legal and lawful, I find it absolutely disgusting that companies are doing this and selling it to the public  adulterated in this manner. Yes, they're printing the solution percentage on the package, but in a manner that is most commonly overlooked.

There are other ingredients used on food labels that are, in fact, extremely toxic to the human body, and yet are not listed with appropriate descriptors. One such ingredient is sodium nitrite. Sodium nitrite is added to most packaged meat products. This ingredient is so extremely carcinogenic (cancer  causing) it is actually used to give lab rats cancer in laboratory tests. When combined with your saliva and digestive enzymes, sodium nitrite creates cancer causing compounds known as nitrosamines. In humans, the consumption of sodium nitrite has been strongly correlated with brain tumors, leukemia, and cancers of the digestive tract. Yet this ingredient carries absolutely no warning on food labels, and in fact, seems to sound like a perfectly safe ingredient. Look for it on bacon, ham, pepperoni, and other packaged meat products. In fact, it's almost impossible to find a packaged meat product that isn't made with sodium nitrite. This ingredient is especially prevalent in hot dogs and lunch meats. It has been clinically proven to cause leukemia, brain tumors and other forms of cancer. It is added because it adds red color to meat products that would otherwise appear to be a putrid gray color. By making them look red with the help of this color additive sodium nitrite, these meat products look more delicious and fresh, even though they are not. Some of these products have the shelf life of several months, which is far longer than any normal piece of meat would last.  Sulphites are just as bad!

I could go on and on about these additives, but you get the idea real quick, that the American food supply has been poisoned by these chemicals and you have to make a serious effort to support local stores and butchers that do not do this to your food! Is it any wonder people have toxic kidneys, livers, and colons!  This is no longer a joke folks, this is some very serious deliberate poisoning and misleading of people at the expense of their health and the health of their families for corporate profits.  You have to be aware and demand that this is changed.  Support local organic growers and butchers.

Don't think that just because meat is displayed unpackaged in a fancy display case that it's not enhanced meat. The only way to determine if meat has been enhanced is to carefully read the package label and ask lots of questions of the meat department personnel. If the meat has been packaged (or repackaged) by the supermarket, or is displayed unpackaged ask the meat department personnel if the meat has been enhanced with a solution. If he or she says "No," then say that you're serious about old-fashioned, slow-cooked barbecue, and that you prefer conventional meat. Then ask, "Can you bring out the original box or Cryovac packaging so I can take a look?"

Be on the look-out for the words "basted", "enhanced", "injected", and "marinated". Look for fancy packages with recognizable brand names that use phrases like "always tender", "moist and juicy", "tender and juicy", "guaranteed tender", and "extra tender". Tell your butcher and your grocery store manager that you prefer regular meat, and vote with your wallet.