Wednesday, January 9

 
USDA Delays Chicken Labeling Rules

How much of that 20-ounce package of boneless chicken breasts actually is water weight added during processing? Chicken processors were supposed to begin putting that information on their labels but have been given more time to comply, according to the Associated Press. The problem is that chicken carcasses are chilled in cold water to kill bacteria after processing, which can stay in the meat after packaging. Beef and pork processors complain that chicken can therefore be sold with up to 8 percent added water weight, while their meats can't have any.
posted by Unknown 11:36 AM