


Dear Dr. Blonz: I was concerned to hear that some meat manufacturers and stores inject their meats and poultry with water and other substances to increase their weight for sale. This seems a bit sneaky, and I would like some additional information.
— S.T., Casa Grande, Arizona
Dear S.T.: The practice does exist in certain types of products for various reasons. There should be clear indications on the label when this is done, including the specific ingredients added. I question whether the practice merits an overall “sneaky” description, so let’s examine the additional information you requested to provide some perspective.
Meats, most notably poultry and pork, can be injected with solutions to enhance texture, tenderness and juiciness. This practice, referred to as plumping or enhanced processing, has been in use since the aftermath of World War II, alongside other advancements in food science and technology.
If the sole purpose were to increase sale weight, this would be shortsighted, especially if it denigrated quality, as it is likely to impact repeat business. The solutions are usually designed to improve moisture and tenderness, akin to why leaner cuts often benefit from marinades. Recall how Thanksgiving turkey often benefits from a brining. (This past holiday, there were good results when I injected my seasoned butter solution into the breast meat.)
Labels must clearly say what’s going on, having a statement such as, “Contains up to x% of a solution to enhance juiciness and tenderness.” Flavor solutions incorporated into the meat or poultry muscle must be stated on the front of the package as part of the product name. Regulations vary by state, but a general consideration is that any concentration of a substance in a water solution exceeding 5% must be clearly declared on the label. Additionally, frozen foods can contain substances designed to prevent ice-crystal freezer burn, a risk that occurs when foods are refrozen.
If any added solution has multiple ingredients, these should be listed in order of decreasing prevalence on the ingredients statement. Check the package before you buy, and always be sure to wash your hands after handling raw products.
Dear Dr. Blonz: I would like to learn more about hearts of palm. I serve them in a salad quite frequently. I belong to an eating club, and we are all senior citizens interested in living a long life. We debated the benefits and potential dangers of this at our last meeting and are all anxious to know the answer. What is the oil content?
— R.G., Glenview, Illinois
Dear R.G.: Hearts of palm come from the palm plant, not its oil-containing portion. One-half cup contains 0.5 grams of fat, 20 calories, 311 mg of sodium, 2.3 mg of iron and 1.8 grams of dietary fiber, along with some calcium and manganese, and smaller amounts of vitamin C, folate and other nutrients. Enjoy.
Kensington resident Ed Blonz has a PhD in nutrition from UC Davis. Email him at cctimes@blonz.com.