How much chicken in that chicken

Posted on July 22, 2011 by


Any chicken in that chicken?

The Agriculture Department wants consumers to know when there’s less chicken in their chicken. A proposed rule aimed at food companies would require 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 realize it. According to Elisabeth Hagen, head of food safety at the USDA, about one-third of poultry, 10 percent of beef and 90 percent of pork may have added ingredients — about 40 percent of all raw whole cuts of meat. The rule does not apply to ground beef which may have other added substances. An example of the new labels would be “chicken breast — 40% added solution of water and teriyaki sauce,” according to USDA.


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Posted in: Family safety