Has anyone else noticed what is happening to pork in the supermarkets? At least out here in the West, most supermarket pork now contains a solution of water, salt, and sodium phosphate that constitutes between 7 and 15 percent of the weight of the meat. The consumer only notices this if they read the fine print on the fancy label that adorns the package of chops or whatever.
First, it bothers me that this is becoming a standard practice. It means that around 10% of what I'm paying for is just salty water.
Second, it means that real unadulterated pork would have to be priced 10% or so more than the stuff with the solution. That would place the real meat at a disadvantage in the marketplace, so we will end up seeing treated meat more and more until such time as real pork is only available from a few expensive, specialty stores.
Third, I can't recall ever eating pork and saying it would be perfect if only it were saltier.
I wish that something could be done--but I suspect that we are stuck with this salted-up and watered-down pork from now on. But I guess we should all remember to decrease salt in recipes when preparing pork dishes in the future.
Anybody have any input or ideas?